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Kyoto (Japan)
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Condiment
Fish & Seafood
Food Flavour DNA
Nutritional Values
120kcal
12gProtein
8gCarbs
3gFat
1gFibre
50 gServing
* Per serving · 50 g. May vary.
Allergens
🐟 Fish
Chirimen Sansho
How to order / say it
Say it
ちりめん山椒 — [Chee-ree-men sahn-shoh]
Order
I'd like the Chirimen Sansho, please.
Locally
ちりめん山椒をお願いします。
Say locally
Tiny dried fish cooked with fragrant sansho peppercorns.
Why try it?
A pantry staple in Kyoto, Chirimen Sansho celebrates the versatility and ingenuity of preserved foods. It embodies the essence of Kyoto's umami-rich flavors and is essential for understanding the depth and variety of Japanese condiments.
How it tastes
Tiny fish are delicately sweet and savory, with a spicy, aromatic kick from sansho peppercorns. Served over rice or vegetables, it delivers a punch of umami with a peppery aroma that's unforgettable.
Origin & History — first documented: 1603
Originating in the early Edo period, Chirimen Sansho was initially made by fisherfolk who dried surplus fish. It became popular throughout Kyoto due to its long shelf life and intense flavor profile, crucial in times of less abundant food.
Recipe
Ingredients
- 🐟 100 g dried baby sardines
- 🧂 10 g sansho peppercorns
- 50 ml soy sauce
- 🍷 30 ml sake
- 🍯 30 ml mirin
- 🍯 20 g sugar
Method
- 1 Rinse sardines and pat dry.
- 2 Heat soy sauce, sake, mirin, and sugar in a pan.
- 3 Add sardines and sansho, simmer until liquid is absorbed.
- 4 Let cool and serve as a condiment.
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