Sansho Japanese Mountain Pepper

Also: Japanese mountain pepper, fagara, flower pepper, zantoxhylum piperitum

Description:
Sansho, the Japanese mountain pepper, is a close relative of the Szechuan pepper cultivated and tanned in China. It is collected wild in the mountainous regions of Japan in the spring.

Sansho has a breathtaking aroma. After crushing, the small fruits give off an intense, pure citrus smell. It numbs the tongue after a short time. Sansho is mostly used as a table condiment in Japan and is part of the Japanese seven-spice blend Shichimi Togarashi.

In Japan, Sansho is popular for seasoning fatty fish and meat, as its pure citrus aroma offsets the heavy and tranquil odors of the fat. In addition, it goes very well with Asian noodle soups, stews, raw fish, and summer desserts such as sorbets and fruit foams.

Usage:
Use sansho sparingly in terms of quantity. Add only toward the end of preparation.

Known dishes:
Yakitori, Unagi

Aroma/Taste:
Clear, lemony aroma with a slightly numbing spiciness.

Harmonizes with:
Ginger, garlic, sesame seeds, poppy seeds, chili, seaweed, mint.

Origin:
Japan