Spice
Japanese Sansho
A tier
Japanese sansho is the culinary name for Z. piperitum spice—bright, lemony-numbing powder classic on kabayaki eel and in shichimi togarashi. Fresher and greener in aroma than many red Chinese husks. Grind fresh when possible; aroma fades. Young leaf kinome is a separate seasonal product from the same plant.
Track this ingredient
Unit
Characteristics
Preparations
KinomePowder FinishShichimiUnagi
Traits
BrightBright NumbingEel SpiceJapaneseJapanese CulinaryPowder And LeafTingling
History
JP
Sansho entered classical Japanese seasoning traditions.
JP
Unagi dining culture locked sansho as the eel spice.
JP
Packaged sansho powder standardised restaurant use.
Specialty importers sold Japanese sansho to global chefs.