Sansho berries discolor easily, so prepare them as soon as possible.
As long as you do the prep work, you can quickly make tsukudani, dried baby sardines with sansho pepper, and soy sauce pickles.
If stored in the freezer, it will last for up to a year.
<Ingredients> Sansho berries (as needed)
<How to make>
1. After removing the twigs, wash the sansho berries with water.
2. Boil the sansho berries in plenty of water until they are soft.
3. After draining, soak in water for about an hour.
4. Once it's as spicy as you like it, place it in a colander and wipe off the excess water.
5. Wrap an appropriate amount in plastic wrap, divide into small portions, and store in the freezer.
