Aizu Nishin no Sanshozuke
At a glance
| Name | Aizu Nishin no Sanshozuke (Nishin no Sanshozuke) |
|---|---|
| Prefecture | Fukushima |
| Region | Hokkaido & Tohoku |
| Type | Dried herring pickled with sansho leaves, soy, sake and vinegar |
What is it?
Nishin no sanshozuke layers rehydrated migaki nishin dried herring with aromatic young sansho leaves and a soy, sake and vinegar marinade, yielding a firm, tangy and spicy preserved fish.
History and local context
Landlocked Aizu relied on dried herring as valuable protein from at least the Edo period. Local sansho leaves supplied aroma and helped make the preserved fish appealing; Aizu-Hongo potters even made dedicated rectangular nishin bowls.
How to enjoy it
Cut across the firm fillet into small pieces and pair it with rice or sake, tasting the leaf fragrance rather than confusing it with chili heat. Keep prepared fish refrigerated and soften very dry herring fully before marinating.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Aizu Nishin no Sanshozuke from?
It is associated with Fukushima, in the Hokkaido & Tohoku region of Japan.
What kind of food is Aizu Nishin no Sanshozuke?
This guide classifies it as dried herring pickled with sansho leaves, soy, sake and vinegar. See the overview for its defining ingredients and texture.
Can I order Aizu Nishin no Sanshozuke online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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