🍱 Nishin no sanshozuke

In the Edo period (1603-1868), when there was almost no distribution of raw fish in Fukushima, nishin caught in Hokkaido were dried and made into "migaki nishin" for distribution outside of Hokkaido. This fish was then transported to the Aizu region, where it came to be valued because it could be preserved and was a source of protein. In Fukushima, in particular, winters are long and crops are scarce for a long period of time, so food that could be stored for a long time was favored. Migaki nishin became a familiar foodstuff, and local dishes such as "vinegared nishin" came to be prepared. Nishin no sansho zuke" (Nishin marinated in Japanese pepper) is another dish using migaki nishin, which is made by covering it with sansho leaves and seasoning it with soy sauce, vinegar, and sake. It is commonly eaten in the Aizu-Wakamatsu area, and is so familiar that there is a special bowl called a "nishin-bachi" for sansho pickles. The rectangular bowl is said to be made of Aizu Hongo-yaki pottery and matches the size of the migaki nishin.