Description
One of the very rare offal dishes eaten by the Newar people in the Kathmandu Valley. 'Saphamhicha' means buffalo 'spinal cord'. The white, soft spinal cord, resembling milt (Shirako), is braise-fried with tomatoes, onions, and spices. Features a premium creaminess that melts fluffily in the mouth.
Restaurants serving Saphamhicha / Safumari
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- [Spinal Cord Prep]: Wash buffalo spinal cord meticulously, remove the thin surface membrane, and cut bite-sized. Handle gently as it crumbles easily.
- [Base]: Heat mustard oil in a pan, fry onion, garlic, ginger, and tomato, making an aromatic base with turmeric and cumin.
- [Braise-fry]: Add spinal cord, coat gently with sauce without breaking shape, and cook through.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
(Irreplaceable. Texture alone can be mimicked by frying 'Cod milt' in spice curry flavor)
Pairing
Aila (Intense traditional liquor) / Chiura(Beaten rice)
Trivia
While 'Marrow (Sapu Mhicha)' is often fried, 'Spinal Cord (Safumari)' is usually fluffily stir-fried like this. A mysterious delicacy like milt or brains that makes you realize the depth of the Newari meat culture of 'eating every part of the animal'.
Eating tips & etiquette
Served as an item in Samay Baji (side plate) or as the ultimate liquor companion (Anju) at izakayas, eaten atop Chiura (beaten rice).
Allergen
Meat