Sanshōnohanotsukudani 山椒の葉の佃煮

History and Origins

Kyoto Prefecture is a mountainous region in the north, with a mountainous region in the middle and a low mountain range at 1,000 meters, and most of the southernmost regions from China. From Tsukiyama, small rivers, including the river Haji River, flow through the mountains, and there are villages. That's why the mountains have been blessed, and the cedar trees are likewise old-fashioned and have been known for their food with accents. Yamanashi sprouts in spring, and uses this young sprout as a sprout of the plant, using it for stews, broths, tree sprouts, and vinegar. The bud of a tree is the food that makes you feel spring's coming. When you enter April, you will wear a little yellow flower. What is known as the citrus shigiyama, not only flowers but also leaves are joined together. It's made out of "the rice of the leaves of the mountain." In May, the pale greens will begin to appear on the horizon. Since it's too short at the time of Mount Fuji, it's common to boil it while it's soft or to eat it as a bowl of rice. And in fall, I'll start to see the top of the store. Depending on the season of harvest, the mountains where you enjoy many foods are widely absorbed as food essential to your cooking and to your fancy.

When It Is Eaten

"The rice of the leaves of the mountain is prepared and served at the table in April when the leaves of the mountain are in bloom.

How It Is Eaten

The leaves of a finely carved mountain will be put into a pot and set on fire. Drinks, small-snap oils, and peppers are put in to cook the water until it is ready to fly. If you pour hot water on the leaves of the mountain before they are cooked, the green will be bright. Also, if you want to make a little sweeter, you can put in a linoleum. "The rice of the leaves of the mountain" made up can be used in various dishes. For example, other than serving rice, we enjoy a wide range of flavors, such as tadpoles, tea, rice and colds.

Recipe — Serves 4

Ingredients

• 50 g sansho leaves
• 10 g chirimen (dried young sardines)
• Mix: 1 tbsp sake
• Mix: 2 tbsp light soy sauce

Method

1. Wash it, remove the trash, pick up the finely carved leaves from the mountain leaves, and pour boiling water. The mountain bowl is carved into fine pieces and is heated with hot water, making the green green shine.
2. I'm going to cut the paper lightly, put it in a pot and put it in a medium fire.
3. Put A in.
4. I'll put in some dusted cucumbers and boil them.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.