Sansho– tag –

Sansho powder is a raw material made by drying and then finely powdering the pericarp of sansho. It is intended for uses such as blending into shichimi togarashi, mapo sauce bases, flavoring for tsukudani, Japanese-style seasoning, and confectionery accents, spreading the citrus-like aroma and numbing flavor unique to sansho uniformly...

Dried sansho is a commercial material made from sansho (genus Zanthoxylum, family Rutaceae). It is characterized by a sharp pungency, a tingling that lingers on the tongue, and a fresh, citrus-like aroma; the pungency and tingling come from sanshool, a compound contained in the pericarp. At Agriture...

Do you ever find yourself unsure how to use sansho beyond eel, or wondering "what dishes go with green sansho or kinome?" Sansho suits different dishes depending on its form—powder, berry, or leaf—and once you know how to use it, you can bring its refreshing aroma to everything from Japanese cuisine to meat and fish dishes and pasta. On this page...

That fragrant powder sprinkled over grilled eel is sansho powder (powdered sansho). Because it lets you easily add a refreshing aroma and a lingering tongue tingle without adding moisture, inquiries such as "I want to use domestic sansho powder in small lots" and "I'm looking for a powder with a pronounced aroma" are increasing...

The source of the tongue-numbing kick in mapo tofu and dan dan noodles is huajiao. It looks a lot like Japanese sansho, so many people wonder "are sansho and huajiao the same?" or "can I substitute one for the other?" In fact, while they're in the same family, their aroma, numbing tingle, and culinary role differ greatly...

Fresh green sansho, which appears in early summer, is prized for its tingly numbness and refreshing aroma. But once you buy it, prepping comes first, and many people are unsure—"what do I do with the stems?", "how long do I boil it to remove the bitterness?", "how do I store it so it keeps for a year?" On this page, we cover prepping green sansho...

Sansho is essential to eel, mapo tofu, and chirimen sansho. But even under the single name "sansho," it comes in various forms—green sansho, powdered sansho, and kinome—and people often wonder "what's the difference between green sansho and powdered sansho?" or "is it different from huajiao?" It's a spice that represents Japan, defined by its aroma and numbing tingle...