Pickled Cordia Berries
蒸し魚が劇的に旨くなる！甘じょっぱさがクセになる謎の「木の実」漬け
Description
The berries of Taiwan's wild plant 'Po Bu Zi' (Cordia) are boiled to remove astringency, then pickled in soy, sugar, licorice, etc. Offers deep sweetness and saltiness; essential for fish dishes.
Classification: For Adults,Bottled/Preserves,Taiwan's Magic Berries
Shops selling Pickled Cordia Berries
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Po Bu Zi berries
- Soy sauce
- Sugar
- Licorice
Instructions
- [Prep/Usage]
- Use the jarred 'Shuzi' sold in supers along with its pickling juice. *Contains hard 'seeds' inside, which must be spit out when eating.
- [Steamed Fish (Shuzi Zheng Yu)] Pour Po Bu Zi and its juice heavily over white fish with scallions/ginger and steam. The sweet/saltiness erases fishy odors and elevates fat umami to the limit.
- [Veg Stir-fry (Chao Shan Su, etc.)] When frying ferns (Shan Su) or chayote shoots, crushing and adding Po Bu Zi with garlic produces an elegant, deep restaurant-like richness.
Learn more Substitutes, pairings, tips
Key spices
Licorice aroma and unique fermented berry scent
Substitutes at Japanese supermarkets
Pounded Japanese pickled plum flesh (more sour, but substitutable)
Pairing
Steamed white fish, Wild veg stir-fries
Trivia
[For Adults] Also called 'Shu Zi'. In Taiwanese rural areas in summer, grandmas gather to painstakingly remove astringency from Po Bu Zi, pickling them in soy or forming blocks for preservation. A folk belief claims it neutralizes mango toxins (allergic reactions from overeating).
Eating tips & etiquette
[Unique Eating] Put the Po Bu Zi berry in your mouth with the fish meat, suck out all the umami, then dexterously spit out the seed 'ptui' like a watermelon seed!
Allergen
Wheat, Soy (from pickling soy sauce)