Miso mixed with sansho berries and sansho leaves is a seasoning with the rich, refreshing flavor of sansho. It can be used in a variety of dishes, such as dipping tofu, deep-fried tofu, konjac, and fish in it before grilling, adding it to stir-fried chicken or pork, or dipping fragrantly grilled white onions and eggplant in it. You can also use sansho miso instead of regular miso when making salmon chanchanyaki or twice-cooked pork to enjoy a different flavor than usual. Sansho miso will keep for about two weeks if stored in the refrigerator. Here we will introduce how to make sansho miso using sansho berries.
<Ingredients>
Sansho berries 50g
200g miso
2 tablespoons sugar
3 tablespoons sake
2 tablespoons mirin
<How to make>
1. Remove the twigs from the sansho berries and wash them with water.
2. Boil water, add the Japanese peppercorns and simmer over medium heat for 3 minutes.
3. Drain the sansho berries in a colander and place in a bowl of water to soak for about an hour.
4. Once the bitterness has been removed, drain the water in a colander and mash it in a mortar and pestle.
5. Add miso, sugar, sake, mirin, and crushed Japanese pepper to a pot and place over low heat.
6. Cook for 2 to 3 minutes, stirring constantly to prevent burning.
7. When the surface starts to boil a little and most of the water has evaporated, it's done.
8. Once cooled, place in a storage jar and store in the refrigerator once it has completely cooled.
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Yamamoto Katsunosuke Shoten, a Kishu Sansho specialty store founded in 1880 in Wakayama Prefecture