Sansho no Ha no Tukudani ｜ Our Regional Cuisines

Kyoto Prefecture

Sansho no Ha no Tukudani

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Image Source : Kyoto Prefecture Life Research Group Connection Council

Main lore areas

Kyoto City
Main ingredients used

Sansho- no- Ha (The leaves of Japanese pepper)

History/origin/related events

Kyoto Prefecture has the “Tango” Mountains in the north, the” Tamba” Mountains in the center, and a low mountain range of less than 1,000 m. Most of the Nantan area from Nakatan to Nantan is mountainous. The Tamba Mountains are interspersed with “Satoyama”villages, and rivers of all sizes, including the Katsura River, flow between the mountains. The Tamba mountains are rich in mountain produce, and “Sansho” (Japanese pepper) trees have been growing wild throughout the region since ancient times and have been used as an ingredient to accentuate dishes.
“Sansho” sprouts in spring, and these young shoots are called "kinome," or "sprouts of trees," and are used in dishes such as simmered or grilled dishes,” kinome miso”, and vinegared dishes to enjoy their aroma. In April, it produces small yellow flowers. Known as "Hana-Sansho," the flowers as well as the leaves are picked together. In May, the light green color of "Jitsu-Sansho"(berries of Sansho) becomes available. The season for the Sansho berry is short, so that is usually made into” Tsukudani” (food boiled in soy sauce) or” Chirimen -Zansho” (dried Japanese pepper) while it is still soft. In autumn, "Wari-Sansho"(cracked pepper) begins to appear on store shelves. Sansho can be enjoyed in a variety of dishes depending on the harvest season, and is widely known as an indispensable ingredient in Kyoto cuisine and “Obanzai”.
Opportunities and times of eating habits

Sansho no Ha no Tukudani (Sansho boiled in soy sauce and sugar) is made around April, when sansho leaves are in season.
How to eat

Put finely chopped “Sansho” leaves in a pot and heat. Add Sake, light Soy sauce and “Chirimen-Jako” (dried baby sardines) and stir-fry until the water evaporates. Before stir-frying, pour boiling water over the “Sansho” leaves to give them a bright green color. If you want to add a little sweetness, add Mirin (sweet cooking rice wine). The resulting "Sansho no Ha no Tsukudani" can be used in a variety of dishes. For example, it can be used as an accompaniment to rice, as a garnish for rice balls, in “Ochazuke” (rice with green tea), and as a condiment for “Udon” noodles, somen noodles, “Hiyayakko”(cold Tofu), and other dishes.
Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)

Many households buy” Sansho” leaves and make "Sansho no Ha no Tsukudani” when it becomes available in supermarkets and grocery stores during the shipping season. The seasoning differs from household to household, and the taste of each family is passed down from one generation to the next. It is also sometimes sold at” Tsukudani” (food boiled down in soy sauce) shops. Each store has its own unique twist, and each store sells its own unique “Tsukudani”, or"Sansho no Ha no Tsukudani".

RECIPE

Ingredients (4 servings)

Sansho leaves 50g
Chirimen-Jako(dried young sardines) 10g
[A] Sake 1 tbsp.
[A] Light Soy sauce 2 tbsp.

How to cook

1. Wash, remove debris, put finely chopped” Sansho” leaves on a colander and pour boiling water over them. Chop the “Sansho” leaves finely and pour boiling water over them to give them a bright green color.
2. Squeeze 1 lightly and place in a saucepan over medium heat.
3. Add A.
4. Add dried “Chirimen-Jako”(baby sardines) and stir-fry.

provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Sansho no Ha no Tukudani ｜ Our Regional Cuisines

Kyoto Prefecture

Sansho no Ha no Tukudani

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)

RECIPE

Ingredients (4 servings)

How to cook

Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)