Chisha Namasu

This beloved springtime home dish of Yamaguchi is made by tearing leaf lettuce called chisha by hand, adding small dried fish, and dressing it in sweet and tangy vinegar miso for a plain yet satisfying plate.

Highlights

The crisp texture of the chisha pairs well with the rich sweet-sour vinegar miso. The fragrant grilled dried fish adds depth and makes it go well with rice.

Enjoying the Seasons

Spring, when the chisha grows tender, is its season. It appears on home tables as a seasonal plate celebrating the fields harvest.

Access and Basic Information

Served at regional restaurants around Yamaguchi City, and found as a prepared side at roadside stations in spring.

A Quick Tip

Finishing the vinegar miso a touch sweet harmonizes with the slight bitterness of the chisha and makes it easy to enjoy.