Local specialties
Iwashi no Goma Zuke
- 12Chiba
Your tasting map
- 12Chiba
Dish log
A local dish of Kujukuri Town, Chiba Prefecture, in which salt-cured Japanese anchovies are pickled with toasted sesame seeds, red chili peppers, and other ingredients.
Dish profile
About this dish
- Main ingredients
- Japanese anchovy (seguro iwashi), sesame seeds, ginger, red chili pepper
- History and origin
- Sardine fishing has flourished at Kujukurihama since the Edo period and is said to have spread rapidly after fishermen who migrated from Kishu began beach seine fishing. This dish has been handed down as one way to preserve sardines, which are caught in large quantities but do not keep long. Locally, Japanese anchovies are called "seguro."
- When it is eaten
- It is made in winter, its peak season, and is enjoyed as an everyday side dish, a snack with drinks, and a food for special events.
- How it is eaten
- After pickling for 2 to 3 days until ready to eat, it is garnished with julienned yuzu peel or the like and eaten as a side dish or a snack with drinks.
Sources
- セグロイワシのごま漬け 千葉県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
Dietary guidance
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeNo direct clue found (this does not mean suitable)
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Religious and cultural checks
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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- SpicinessNot confirmed by the dish information.
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- Ease of eatingNot confirmed by the dish information.
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- Venue settingNot confirmed by the dish information.
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