Fukushima Prefecture’s Local Cuisine: Nishin no Sanshozuke

Discover Nishin no Sanshozuke, a unique and flavorful dish from Fukushima Prefecture in Japan. This traditional preparation features dried herring marinated with fragrant Japanese pepper leaves, creating a taste that perfectly balances savory and refreshing notes. It’s a testament to the ingenuity of preserving food in a region with long winters.

Dish Name: Nishin no Sanshozuke

• Region / Location: Fukushima Prefecture
• Primary Area of Tradition: Aizu Region
• Main Ingredients: Dried herring (migaki nishin), Japanese pepper leaves (sansho no ha)

How It’s Eaten / Served

The herring, prepared with layers of sansho leaves and marinated in a mixture of vinegar, sake, and soy sauce, is often served from a special rectangular dish called “nishin-bachi.”

Cultural Background and Preservation

Born out of the need to preserve protein-rich herring transported from Hokkaido during the Edo period, Nishin no Sanshozuke became a cherished part of Aizu’s culinary heritage, especially enjoyed in spring and early summer when fresh sansho leaves are available. Even today, the tradition continues with “nishin-bachi” still being sold, ensuring its flavors and cultural significance are passed down through generations.

Additional information:

• Migaki Nishin: Dried herring. This was a common way to transport and preserve herring before widespread refrigeration.
• Sansho no Ha: Leaves of the Japanese pepper tree (Zanthoxylum piperitum). They have a unique citrusy aroma and a slight tingling, numbing sensation.
• Nishin-bachi: A special rectangular serving dish, often made in the Aizu Hongo ware style, specifically for Nishin no Sanshozuke.
• Hon-kan & Han-kan: Two types of dried herring. “Hon-kan” is fully dried and considered to have a more concentrated flavor and better preservation qualities, while “han-kan” is semi-dried and softer.
• Rice washing water: The cloudy water left after rinsing rice. It is sometimes used to soak dried herring to help remove any fishy smell.