There is a variety of condiments that are consumed with cooked rice in Japan. ‘Furikake’, the dry sprinkles is one of them. I have introduced some on this website, such as ‘Nametake’ Enoki, Salmon Sprinkles, Nori Tsukudani, Baby Sardines Tsukudani and more. This is another condiment for you to try.
Young leaves of ‘Sansho’ (Japanese Pepper Tree) are preferred ingredient for this condiment, but it is impossible to obtain ‘Sansho’ leaves where I live. I needed to find an alternative ingredient that is fragrant and refreshing. Then I tried it with Lemongrass, which was a surprisingly great alternative.
Ingredients
Roasted Walnuts 1/3 to 1/2 cup
Miso 2 tablespoons *dark colour type recommended
Brown Sugar 1 tablespoon
Mirin 2 tablespoons
Lemongrass 1 tablespoon *finely chopped OR Lemongrass Paste
Method
- Roast or lightly toast Walnuts and allow them cool. Using Suribachi or mortar & pestle, coarsely crush. Alternatively you can place Walnuts in a plastic bag and crush them into small pieces using a rolling pin.
- Add other ingredients and mix well.
- Enjoy this yummy ‘Walnut Miso’ with freshly cooked rice, or with Sake (Rice Wine) or Shōchū.
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