Traditionally eaten as part of ‘Osechi ryori’, try our Tazukuri recipe to make your own flavoursome dish of candied sardines toasted until crispy and finished off in a soy, sugar, honey and Honteri glaze.
40g Niboshi (dried baby sardines/anchovies)
1 tbsp toasted white sesame seeds
2 tbsp sake
1 tbsp Mizkan Honteri Mirin-style
1 tbsp soy sauce
1 tbsp honey
1. Put the dried baby sardines in a frying pan (no oil needed) and toast them on a medium-low heat for 5-10 minutes or until crispy. Add the sesame seeds to the pan and toast for 2 minutes. Make sure to shake the pan constantly so the sesame seeds don’t burn.
2. When you can, break the sardines in two pieces with your fingers and transfer to a plate.
3. In the same frying pan, add the sake, soy sauce, sugar and honey and bring to a simmer on a medium-low heat to reduce the sauce or until the sauce gets thicker and you can draw a line on the surface of the pan with a silicone spatula.
4. Add the sardines back to the pan and coat with the sauce. Once the sardines are coated with the sauce nicely, transfer back to a plate. Spread the sardines to let cool, then serve.
Create your own delicious osechi ryori, or New Year’s food, with this Datemaki recipe; savoury bites, using eggs and hanpen Japanese fishcake, with a touch of Honteri. Perfect as a tasty snack for the New Year and beyond.
First introduced to Japan from China around the 700s, Namasu is a classic dish – daikon and carrot salad with a slightly sharp yet refreshing taste given by the Shiragiku vinegar and mandarin, this recipe achieves the golden ratio.
Salmon Kombu roll or Kobumaki is a dish that is often served on New Year’s Day as part of the osechi ryori feast. Kobumaki represents joyfulness as ‘kobu’ means joy in yorukobu.