Sushi taro osechi box inlcudes “” braised with Japanese sansho pepper じゃこの有馬煮 every year. “Jako” is a very young and small sardine or anchovy, boiled and then dried. Many small fish are a symbol of prosperity and a traditional dish for osechi. It was braised with the fruit of the Japanese “ ” pepper tree 実山椒. The name “Arima-ni” 有馬煮 came from a spa resort called “ 有馬温泉” near Kobe 神戸. In the past, inns in Arima served dishes to their guests using the fruit of wild sansho trees which were abundant in the near-by Rokkou mountain (六甲山). Japanese pepper from the Rokkou mountain is called Arima sansho “有馬山椒” which supposedly has distinctive flavors different from sanshos from other regions in Japan.
It is a bit difficult to serve this dish as it is, so I decided to make a rice bowl or “donburi” 丼 from it with the other items that remained in the osechi box. I served this as a lunch with miso soup and daikon namasu 大根なます which I made.
I made sushi rice from microwaved frozen rice. I used “Jako”, shrimp (only one left the osechi box, I peeled and cut into half for two bowls), “kazunoko” herring roe, ikura and New Year’s omelet rolls.
Although a bit hidden, Jako is the main topping. We put a bit of soy sauce on the other items.
This was a really good lunch. The very distinctive flavor of Sansho was very nice. We really enjoyed this dish.