花山椒の佃煮
山椒の木に芽が出て数日で花が咲き、この間の４～５日が花山椒の佃煮が楽しめる、花山椒は、非常に高価なもので、花の価格は１ｋｇ２～３万円もするそうだ、平成１４年４月１５日から、我が家の山椒の木から、毎年花を摘み取り、花山椒の佃煮を作るのが恒例です。爽やかな山椒の風味が美味なり、炊きたてのご飯に最高。今年２ｋｇを収穫。
①摘みたての花山椒のとげやごみを取り、濃い口醤油をまぶす程度で、弱火で蓋をして時々混ぜ、しんなりすれば出来上がり、冷やし、汁が多ければザルで濾す。
②そのままで食するのも良いが、塩昆布や季節のふき・雑魚・椎茸などの煮たものに添えるのも良い。
＊味わい方は、そのまま熱いご飯や酒のつまみ等。
＊佃煮：塩昆布＝２：１に混ぜるとか、色々な物に添えるのも良い。
＊酒やみりんで炊くのは、山椒の風味が無くなるので醤油のみで炊く。
Tsukudani of Japanese pepper
It is customary to pick flowers every year from our Sansho tree and make tsukudani of Hana Sansho from April 15, 2002, where you can enjoy tsukudani of Japanese pepper on the 4th to 5th of the other day, and the price of the flower is said to be as much as 1 kg 20,000 to 30,000 yen. The refreshing flavor of Sansho is delicious, and it is the best for freshly cooked rice. I harvested 2kg this year.
①Take the thorns and garbage of freshly picked japanese pepper, cover with low heat, mix occasionally, and if it becomes tender, it is cooked, cooled, and filtered with a colander if there are a lot of juices.
②It is also good to eat it as it is, but it is also good to serve boiled things such as salted kombu, seasonal wipes, small fish, shiitake mushrooms, etc.
* For the taste, please enjoy hot rice and sake knobs as it is.
* Tsukudani: Mix salted kombu = 2:1 or add it to various things.
* Cook with sake and miri only with soy sauce because the flavor of Sansho is lost.
