花山椒ご飯
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、平成１４年４月１５日から、毎年花を摘み取り、花山椒の佃煮を作るのが恒例ですこれをご飯の上に乗せて食べるのが我が家の定番料理です。爽やかな山椒の風味が美味なり、炊きたてのご飯に最高。
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、減塩塩昆布を混ぜ、ご飯に乗せて食する。
＊佃煮：塩昆布＝２：１に混ぜるとか、椎茸や色々な物と煮るのも良い。
Japanese pepper rice
From April 15, 2002, it is customary to pick flowers every year from our sansho tree and make tsukudani of Hana Sansho from April 15, 2002, where flowers bloom in a few days after the buds appear in the sansho tree, and it is our customary dish to eat this on rice. The refreshing flavor of Sansho is delicious, and it is the best for freshly cooked rice.
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 as it is, but mix the low-salt kelp and eat it with rice.
* Tsukudani: Mix salted kombu = 2:1 or add it to various things.
