✅ 100% Japanese sansho pepper from a high-quality harvest
✅ Intense citrus aroma with a slightly tingling heat
✅ Versatile: meat, fish, vegetables, soups & rice
✅ Gently ground to preserve the full aroma
✅ Authentic spice from traditional manufacturer S&B, direct from Japan
What is Sansho pepper?
Kokusan Sansho is a finely ground Japanese pepper made from the peel of the sansho berry (Zanthoxylum piperitum). This citrus plant is closely related to Chinese Szechuan pepper, but has a finer, more lemony aroma with a slight, tingling heat on the tongue. S&B’s Kokusan Sansho is made exclusively from Japanese berries and stands for the highest quality and authenticity.
Why is it worth buying?
With Sansho, you’re bringing a true classic of Japanese cuisine into your home. It not only lends dishes a special freshness and mild heat, but also brings out the natural flavours of fish, meat and vegetables. S&B’s Kokusan Sansho is carefully processed in Japan, ensuring you receive a pure, intense spice of a quality rarely found elsewhere.
What can I use Sansho for?
Sansho is extremely versatile: it goes perfectly with grilled eel (Unagi), rich meat dishes such as yakitori, grilled pork belly or beef, as well as with vegetables, soups and noodle dishes. In Japan, sansho is often sprinkled over the finished dish at the table, just like pepper. Its lemony aroma also harmonises perfectly with Miso sauces, brodo Dashi or rice dishes.
How is Japanese pepper used or prepared?
You use sansho just like pepper: simply sprinkle a small amount directly over the finished dish. As the flavour is very intense, a pinch is enough. Sansho develops its full flavour when fresh. It is best to add it just before serving and avoid cooking it for too long.
How is sansho pepper produced?
Sansho berries are harvested in Japan from June to July. For Kokusan Sansho, the dried husks are ground particularly gently to preserve the essential oil and the characteristic citrus scent. The manufacturer S&B is renowned in Japan for its exceptionally pure spices and uses only berries from certified Japanese farms.
How should I store the product correctly?
Sansho should always be stored in a cool, dry place away from direct light. Once opened, it is best to keep it tightly sealed to preserve the intense aroma.
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