Chirimen sansho is a traditional Kyoto side dish made by simmering tiny dried fish, known as chirimen jako, with Japanese sansho pepper berries in a sweet-savory sauce. The combination of tender little fish and the pepper’s distinctive, tingling aroma makes it a beloved accompaniment to steamed rice. It is also a popular souvenir from Kyoto.
Historically, fresh fish was not always readily available in Kyoto, a city located inland. Preserving fish by simmering it in salt, miso, or soy sauce became a familiar way to extend its shelf life. Meanwhile, sansho pepper grew abundantly in the mountainous areas surrounding Kyoto and became a well-loved ingredient in local cooking.
Chirimen sansho is believed to have originated when these tiny fish were combined with sansho berries and simmered in soy sauce and sake, creating a flavorful preserved dish that could be enjoyed with rice.
Each shop has its own recipe, so the balance of savory, sweet, and peppery flavors varies from one producer to another. Chirimen sansho can be found at souvenir shops, restaurants, and other food stores throughout Kyoto. It is an excellent way to bring home a taste of the city’s traditional food culture.