This tsukudani (simmered dish) combines Setouchi-produced chirimen (sun-dried young sardines) with domestic Japanese pepper berries (sansho).

The chirimen are sun-dried, allowing them to soak up the sunlight, which concentrates their vitamin D, minerals from the Seto Inland Sea, protein, and natural umami flavor.

The sansho berries are harvested each year around May to June while still young. Their aromatic fragrance and spiciness make them a perfect accent when mixed with other ingredients.

Enjoy the delicate texture of chirimen—softly simmered yet slightly separate—and the tingling, zesty flavor of the sansho berries.