Sanjo Hikozen
At a glance
| Name | Sanjo Hikozen (Hikozen) |
|---|---|
| Prefecture | Niigata |
| Region | Chubu |
| Type | Sandal-shaped mashed-rice skewer glazed with egoma miso |
What is it?
Hikozen crushes cooked local rice, shapes it like a straw sandal around a bamboo skewer, charcoal-grills it, then coats it with miso blended with roasted ground egoma, sake, mirin and sugar before a final grilling.
History and local context
A winter food of the Shitada mountain area in Sanjo, it is said to have served hunters as portable preserved food. It belongs to the same broad grilled-rice family as Shinshu gohei-mochi and Akita kiritanpo but retains its own shape and egoma seasoning.
How to enjoy it
Eat it hot when the outer rice and sweet-savory glaze are lightly charred. Egoma is perilla seed rather than blue shiso leaf; turn the broad patty carefully, and check soy, seed and alcohol-seasoning ingredients.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Sanjo Hikozen from?
It is associated with Niigata, in the Chubu region of Japan.
What kind of food is Sanjo Hikozen?
This guide classifies it as sandal-shaped mashed-rice skewer glazed with egoma miso. See the overview for its defining ingredients and texture.
Can I order Sanjo Hikozen 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.
This section contains an advertising affiliate link to Rakuten Japan.