Misanshō (実山椒 / Misanshō) 20 g (prepared as described “How to Prepare Misanshō “)
Salt (塩/ Shio) 1/2 tsp (about 10% of the weight of the misanshō)
How to Make
Salt the misanshō and set it aside in a refrigerator for one week before using. Salted misanshō will keep for about one year in a refrigerator.
How to Use
Use salted misanshō as a flavor accent for sautéed meat and fish. Feel free to rinse your salted misanshō in water to reduce the saltiness if necessary. Salted misanshō has as many uses has you can imagine!
Recipe Developed by Machiko Tateno
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