Tsukudani Sansho

Carefully wash the fresh sansho berries and remove any small stems or debris.

Bring a pot of water to a boil, add the fresh sansho berries, and blanch for 2-3 minutes. Drain the sansho berries and immediately refresh them in cold water to stop cooking and preserve their vibrant color. Drain thoroughly.

In a medium saucepan, combine the koikuchi soy sauce, mirin, sake, granulated sugar, and kombu dashi. Bring the mixture to a gentle simmer over medium heat, stirring until the granulated sugar is fully dissolved.