Tazukuri

Candied dried anchovies typically seen in Osechi cooking

Ingredients:

• Iriko (dried anchovies, no salt)

• sesame

• walnuts or walnuts (optional)

• soy sauce, sugar or mirin or honey, sake

Directions:

1. Toast iriko on the frying pan with low heat until crispy

2. Toast nuts (sesame, walnuts, almond, etc) on the frying pan

3. Empty the frying pan, and heat up the mixture of soysauce, sake, sugar or mirin or honey with low heat until it thickens

4. Put 1 & 2 into the mixture and stir to blend well

5. Spread to cool down and becomes hard

6. You can serve in the room temperature

Note:

We eat tazukuri on New Year’s Day as they symbolize a bountiful harvest. Tazukuri (田作り) literally translates as “making (作り) rice paddy (田)” as anchovies were once used as fertilizers for rice fields.