Local specialties
Nishin no Sansho Zuke
- 07Fukushima
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- 07Fukushima
Dish log
An Aizu local dish in which migaki nishin (dried herring) is layered with sansho leaves and pickled in soy sauce, vinegar, and sake.
Dish profile
About this dish
- Main ingredients
- migaki nishin (dried herring), sansho leaves
- History and origin
- In the Edo period, when fresh fish was scarcely available, migaki nishin—herring from Hokkaido that had been dried—was reportedly brought to the Aizu region and valued as a long-keeping source of protein. It is commonly eaten around Aizuwakamatsu and is so cherished that there is even a dedicated vessel for it, the "nishin-bachi," made of Aizu Hongo ware.
- When it is eaten
- It is often eaten from spring to early summer, when sansho leaves can be picked.
- How it is eaten
- Sansho leaves and herring with the heads removed are layered alternately in a nishin-bachi, vinegar, sake, and soy sauce are poured over, and a weight is placed on top. It is left for several days to about a week and eaten once the flavors have melded.
Sources
- にしんの山椒漬け 福島県 | 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.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalClues to confirm: alcohol
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- Gluten-freeNo direct clue found (this does not mean suitable)
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Shows whether pork or alcohol (mirin or sake) appears in the dish name or editorial description. No clue does not confirm absence or religious suitability.
- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): clue found in dish information
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