東風吹かば

Sansho is a Japanese spice with a citrus aroma and mild numbing heat. Both the berries and young leaves are used, enhancing grilled fish and soups with a refined fragrance.

Miso is a traditional Japanese seasoning made by fermenting soybeans. It is used in soups and stews, with regional varieties shaping Japan’s culinary identity.

Yuzu is a citrus long rooted in Japan, known for its sharp aroma and bright acidity. It’s widely used as a seasoning, garnish, and flavor base. On the winter solstice, people often enjoy yuzu baths for warmth and health.

An aromatic spicy paste from Kyushu, made from yuzu zest, green chili peppers, and salt. Despite its name, it contains no black pepper—“kosho” historically refers to chili peppers. Its sharp heat and citrus aroma enhance hot pots, grilled dishes, and soups.

A sharp Japanese mustard made from ground mustard seeds mixed only with water. Unlike Western mustard, it has no sweetness or vinegar and delivers a clean, piercing heat. Commonly paired with oden, tonkatsu, and natto.