福島県·郷土料理
Herring Pickled with Sansho Pepper
With a single bite, the robust umami of the herring spreads through your mouth. The refreshing aroma of sansho leaves drifts through the nose, while the sharp flavors of vinegar and soy sauce provide a crisp finish. The more you chew, the more the flavor develops, making it a dish that keeps your chopsticks moving. Herring pickled with sansho pepper is a preserved food born in Aizu, a region without access to the sea. Dried herring brought from Hokkaido is layered alternately with young sansho leaves in a dedicated container and slowly marinated in vinegar and soy sauce for two to three weeks. The fragrance of the sansho softens the flavor of the herring, resulting in a deep, sophisticated taste. With its dense, firm flesh and a spicy kick from the sansho, this is a hearty Aizu staple that remains delicious even when cold. It serves as an incomparable accompaniment to sake.
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