Ground Sansho Japanese Pepper is a distinctive spice widely used in Japanese cuisine. It is derived from the berries of the Japanese prickly ash tree (Zanthoxylum piperitum), and is known for its sharp, citrusy flavour and a unique numbing sensation, similar to Sichuan pepper. Sansho has been a part of Japanese culinary tradition for centuries and plays a vital role in enhancing the flavours of many dishes.
Japanese Pepper
Made from the ground berries of the Japanese prickly ash tree (Zanthoxylum piperitum), this pepper has a bright, lemony flavour with a mild, peppery heat. It offers a refreshing, zesty taste that cuts through rich and fatty dishes. One of its signature qualities is a tingling, numbing effect on the tongue and lips, caused by the compound sanshool, which creates an exciting sensory experience.
Japanese Cuisine
In Japanese cuisine, sansho pepper is most famously paired with unagi no kabayaki (grilled eel glazed with a sweet soy sauce). The tangy, citrusy notes of sansho balance the richness and sweetness of the eel sauce, cutting through the fattiness and enhancing the overall flavour.
Sansho pepper is also often sprinkled on yakitori, especially on fattier cuts like chicken thighs or wings, adding a zesty kick that complements the smoky, savoury flavour of the grilled chicken.
Benefits
Like many spices, sansho pepper is believed to aid digestion, stimulate appetite and promote circulation. The pepper contains various antioxidants and has been traditionally valued for its antibacterial properties, particularly in preserving food and aiding in overall gut health.
How to Use
Grilled Meat Dishes - Sprinkling sansho over fatty meats, such as grilled beef or pork, enhances their flavours by cutting through the richness and adding complexity. It's also used to season fish dishes, especially oily fish like mackerel, as the spice counteracts the heaviness.
Noodles - add to noodle dishes to enhance the broth with some zest and spice.
Seasoning - use as a seasoning for rice, tempura or even french fries, the the vibrant flavour cuts well through the fried coating. Sansho is sometimes added to donburi (rice bowls), particularly when topped with grilled meats or unagi. It can also be incorporated into onigiri (rice balls), either mixed with the rice or sprinkled on the surface, for added flavour.
Also, see our No Bake Sansho Pepper Cheesecake recipe!
This 100% ground sansho pepper powder comes in a handy resealable bottle, ensuring that it remains fresh and easy to use. The powder form allows for easy sprinkling or mixing into dishes.
Keep dry, away from direct sunlight and moisture.
