Fresh Kinome Leaves | Japanese Herbs | The Wasabi Co – The Wasabi Company

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Fresh Kinome Leaves - 30g
Fresh Kinome Leaves - 30g
Fresh Kinome Leaves - 30g

Fresh Kinome Leaves - 30g

SKU: WSB.LEAF.07

The Wasabi Company

£14.50
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Shipping calculated at checkout.
Out of stock

Kinome leaves, also known as sansho leaves or Japanese prickly ash leaves, are the foliage of the prickly ash tree (Zanthoxylum piperitum or Zanthoxylum ailanthoides). These leaves are native to Japan, where they are widely used in culinary applications and traditional medicine.

Typically bright green, these leaves have a distinctive shape with serrated edges. They are small in size, and grow in clusters along the branches of the prickly ash tree. They have a citrusy, aromatic, and slightly peppery taste, often described as a combination of lemon, lime, and mint, with a subtle numbing sensation similar to Sichuan peppercorns.

Kinome leaves are a popular ingredient in Japanese cuisine, where they are prized for their flavour and vibrant green colour. They are commonly used as a garnish or seasoning in various dishes, including sashimi, sushi, salads, soups, and grilled meats. Kinome leaves can also be pickled, dried, or used to flavour vinegars and sauces.

Store in the refrigerator and keep damp.
<div class="metafield-rich_text_field"><p><strong>As a Garnish</strong>: One of the simplest ways to use kinome leaves is as a garnish. Scatter whole or torn leaves over dishes like sashimi, sushi, salads, or grilled meats to add a burst of flavour and visual appeal. The bright green colour of the leaves makes them particularly striking as a garnish.</p><p><strong>Soups and Broths</strong>: Add whole or chopped leaves to clear soups, broths, or hot pots to infuse them with their aromatic flavour. Add the leaves towards the end of cooking to preserve their fresh taste and smell.</p><p><strong>Stir-Fries and Sauteed Dishes</strong>: Toss chopped kinome leaves into stir-fries or sautéed dishes for a burst of citrusy flavour and aroma. They pair well with vegetables, seafood, and meats, adding a refreshing twist to the dish.</p><p><strong>Pickled and Preserved</strong>: Kinome leaves can be pickled or preserved to extend their shelf life and intensify their flavour. Pickled kinome leaves can be used as a condiment or added to dishes like rice bowls or noodle soups for an extra layer of flavour.</p><p><strong>Seasonings and Marinades</strong>: Finely chop kinome leaves and mix them with salt or sugar to create a seasoning. This can be used to season grilled meats, seafood, or vegetables. You can also add chopped kinome leaves to marinades for meats or tofu to infuse them with their citrusy flavor.</p><p><strong>Beverages</strong>: Steep kinome leaves in hot water to make a unique twist on a refreshing herbal tea which can be enjoyed hot or cold.</p></div>
<div class="metafield-rich_text_field"><p>100% Kinome (Zanthoxylum piperitum) Leaves</p></div>
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Customer Reviews

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H
Herbie (Reading, England)
Interesting

I tried these as I'd not heard of them before.
I had them sprinkled over chicken and veg with noodles.
The had an interesting numbing, zesty, sichuan peppercorn type flavour. I've had a flower called "buzz buttons" which had a similar effect.
I'm not sure I'd have these leaves again but im pleased I tried them.

There were a little wilted when they arrived but perked up once I'd soaked them in a little water.

Hi Herbie, thank you for reviewing the kinome leaves, sorry to hear they were a little wilted on arrival but happy they soon recovered with a soak in some water and great you enjoyed trying them :)
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