A taste of spring loved from old times
Brackens preserved in soy sauce
Brackens are referred to in Manyoshu as ‘sawarabi’, a word to describe spring. They can be enjoyed throughout the year by preserving them in soy sauce.
- soy saucelittle
- tofu refuse500g
- Make bundles with handful of brackens. Tie each bundles with elastic bands.
- Place brackens in a row in a container and place cover with salt. Place brackens again and cover with salt. Repeat the procedure.
- Place a weight stone on top, and redo the procedure 2. again when water comes out.
- Mix the tofu refuse and salt. Place the brackens in it and mix together. Put it in a container, place a light weight stone and cover.
◎Salting the brackens allows the harshness to disappear. Hence there is no need to remove harshness.
- Desalt the brackens by placing them in water for approximately 2 hours prior to eating them.
- Pour soy sauce on top while still some salt remains and leave for around 30 minutes.
Information provided by : Aichi lore cuisine collection