Early Summer Preserved Foods Class: Chirimen Sansho and Fresh Sansho

Learn how to prepare preserved foods using fresh sansho (Japanese pepper) during its short seasonal window. The class covers making chirimen sansho (dried young sardines with sansho), salted sansho, and soy-sauced sansho, focusing on simplified home preparation methods to reduce labor while maintaining quality. All ingredients, including Hyogo Prefecture sansho and large-grain chirimen, are provided. Participants will also experience how to incorporate these preserves into daily meals through a provided light lunch.