Tuna Tossed with Sansho Soy Sauce
Sansho, One of Japan's Iconic Spices
Sansho, commonly used with Unagi, is characterized by its aroma, spiciness, and numbing sensation on the mouth. Its refreshing and elegant fragrance adds a sophisticated touch to dishes. Upon tasting, it delivers a sharp spiciness along with a pleasant numbing sensation on the tongue. This perfect balance of aroma, spiciness, and numbing effect transforms various dishes into table centerpieces.
Sansho is versatile, as its berries, young leaves, and flowers are all edible, with their flavors and uses varying across the seasons. For this recipe, I used homemade "Sansho Soy Sauce" made with summer-harvested Sansho berries to create a simple yet flavorful dish: tuna and cucumber salad with a Sansho twist.
How to Make Sansho Soy Sauce
Carefully remove the stems from the Sansho berries and boil them in hot water for about 10 minutes to soften them and remove bitterness. Drain them thoroughly, place them in a sterilized jar, and cover them with soy sauce. Let it sit for about a week, and it will be ready to use.
Fresh Sashimi with Sansho Soy Sauce
Sashimi is typically paired with Wasabi and soy sauce, but using Sansho soy sauce offers a completely different refreshing and stimulating experience. The unique flavor and numbing sensation of Sansho soy sauce make it an excellent condiment for hot summer days. It pairs particularly well with light sashimi, such as squid, shrimp, sea bream, and flounder.
Classic Tuna and Cucumber Salad with a Twist
Tuna and cucumber salad is a common dish in Japanese cuisine, but its flavor can change dramatically depending on the dressing. By incorporating Sansho soy sauce, you can add a refreshing summer vibe and a unique twist. Pairing it with an unusual Sake can elevate the dish into a remarkable culinary experience.
Recommended Sake: Funano-Sato Nama-Genshu Junmai Sake by Kurosawa Brewery
This Junmaishu is made using traditional farming methods (paddy fields cohabited by carp) with Koshihikari rice, free of herbicides. It has a clean and refreshing taste with gentle umami, sweetness, and soft acidity, resulting in a well-rounded Junmaishu. It can be enjoyed chilled or warm. For this recipe, serve it well-chilled to complement the refreshing flavor of the Sansho soy sauce, creating a perfect match for a summer dining experience.
- 200 g Tuna Sashimi (Either Sashimi block or sliced)
- 1 Cucumber
- 1 tbs Sansho Soy Sauce (Already made)
- 1 pinch Salt
- Get Umami out of Tuna
By sprinkling salt on a block of sashimi and removing the moisture, the flavor of the sashimi becomes more concentrated, and any unpleasant odors are eliminated. Sprinkle a pinch of salt over the block of sashimi, cover it with plastic wrap, and refrigerate it for about 20 minutes. When you take it out, you’ll notice moisture has been drawn out, so use paper towels to thoroughly pat it dry.
- Slice the tuna fillet and cut the cucumber
Slice the block of tuna into rectangular pieces. It doesn’t need to be sliced thinly like sashimi. Wash the cucumber, pat it dry, and trim off both ends. Place chopsticks or similar items on either side of the cucumber to act as a guide, then make diagonal cuts into it. Finally, cut the cucumber into bite-sized pieces.
- Tossing everything with Sansho soy sauce
Place the cut tuna and cucumber in a bowl, drizzle with Sansho soy sauce, and mix well to combine.