takayama SAKANA

Fine dining of selected seasonal ingredients and the highest quality of Hida beef can be enjoyed in a peaceful location.

Sakana Restaurant in Takayama serves seasonal cuisine. Most of dishes are made from local products such as highly acclaimed Hida-Beef, also we go into the mountains by ourselves to get wild ingredients. In this diary, I'd like to make some notes of seasonal food and scenes of Hida area.

Sansho peppercorn

Spring food

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Shansho pepper is the species of szechuan pepper that we harvest them while it's young and green in Japan. It will be used for various cooking, giving nice spicy kick for your palette.

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Removing the peppercorn from the branch is time consuming, but worth it.

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Raw peppercorn has bright green and fresh scent like lime but tastes strongly of potash at the same time. It needs to be soaked for long hours and boiled to reduce harsh taste.

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The fresh colour and scent has gone however, this sansho pepper can be used until next year to give distinguished flovour and spicy kick on my cooking.

 

by Kay