山椒 （さんしょう / Sansho）
Japanese pepper
- Category
- Condiments
- Main Ingredient
- Fruit
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.
When / How to Eat
Used as powdered seasoning on grilled eel or fish, while young leaves flavor miso dishes and soups. Often added at the end to preserve aroma.
Cultural Background
A traditional spice used in Japanese mountain regions, supporting the fragrance culture of Japanese cuisine.
Cautions
Its strong aroma and numbing effect can overpower dishes if used excessively.