Glossary - Seasonings

Sansho/Japanese pepper


Spice with a fresh taste and spicy kick to tighten the flavor of any dish


"Sansho" (Japanese pepper) is primarily used by crushing the dried pepper seeds into a powder then as a spice on "kabayaki" (eel dipped and broiled in a soy-based sauce). Fresh leaves in the spring are a high-end ingredient used to add a refreshing aroma to dishes.


Sanshool is the name of the component that spices up the tongue. It can also greatly enhance the saltiness of food.


Japanese pepper powder can be kept at room temperature in a cool, dark place with low humidity. Seeds can be stored for about half a year if boiled in salt water before freezing. Fresh leaves can be stored in the refrigerator, but should be used quickly as freshness is paramount to these leaves.


Japanese pepper has been found in pottery from the Jomon period (~12,000-500 BCE), and it is said to be the oldest spice in Japan.

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