Sansho peppers pickled in soy sauce are delicious served with rice, as well as with sashimi and cold tofu.
It can also be used to flavor rice dishes and simmered dishes, and the refreshing flavor of sansho pepper adds a nice secret ingredient.
It would also be delicious with shredded chicken breast steamed in sake or salad chicken.
If you store it in the refrigerator, it will last for about six months to a year.
<Ingredients>
50g Japanese pepper berries (with the bitterness removed)
4 tablespoons soy sauce
<How to make>
1. Sterilize an airtight container by boiling.
2. Place the prepared sansho berries (with the bitterness removed) into a sterilized airtight container.
3. Add soy sauce and store in the refrigerator.
4. Shake the airtight container once every 2-3 days to ensure that the sansho berries are evenly submerged in the soy sauce.
5. It will be ready to eat after about 10 days.