Tengu Nose Misozuke Fermented Power of the Divine Realm

japanesePickles

Harvested at 3,000 meters, the mythical ‘Tengu Nose’ is aged in miso for three years. Each bite releases divine static, sending a jolt from palate to pineal gland. Flavor that travels from nose to soul—a true supernatural pickle.

材料

Tengu nose1 piece
Shinshu miso100g
Mirin1 tbsp
Chili flakesa pinch
Sansho berries3
Bamboo leaf1 (for garnish)

作り方

  1. 1

    Blanch the Tengu nose in boiling water for prep

  2. 2

    Mix miso

  3. 3

    mirin

  4. 4

    and chili flakes to make marinade

  5. 5

    Bury nose in miso and refrigerate for 3 days

  6. 6

    Remove and garnish with sansho berries on bamboo leaf

🗨️コメント： Bit into it, and a god sneezed through my sinuses.
     

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