Product catalog showing the items we handle<\/h3>\n\n\n\n
Flexible support from small lots to large lots<\/p>\n\n\n\n
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- Sold in small lots from 100g<\/li>\n\n\n\n
- Handling heirloom vegetables from across Japan<\/li>\n\n\n\n
- Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDownload here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Features of Commercial Dried Sansho<\/h2>\n\n\n\n
Even among dried aromatic ingredients, sansho holds a unique position with its numbing heat, citrus-like aroma, and presence in Japanese cuisine. We organize the strengths of the whole form across six perspectives.<\/p>\n\n\n\n
\n\nThe Distinctive Numbness That Lingers on the Tongue<\/p>\n
Sansho's heat comes from sanshool, a compound in the pericarp, characterized by a tingling, numbing sensation on the tongue. Because it differs in nature from chili's heat, it suits product designs that feature numbness\u2014mala-style and Japanese aromatic types.<\/p>\n<\/div>\n
\nA Fresh, Citrus-Like Aroma<\/p>\n
Sansho has a fresh, citrus-like aroma, and its green, cooling freshness tightens up a dish. It becomes a product's signature in uses that raise the aroma at the finish of eel, yakitori, and simmered dishes.<\/p>\n<\/div>\n
\nSuitability for Tsukudani and Chirimen Sansho<\/p>\n
Dried sansho can be used as a main ingredient for chirimen sansho and tsukudani. Cooking the berries in as-is lets the numbness and aroma blend into the other ingredients, making it well suited to products that lead with Japanese meal-prep staples and rice accompaniments.<\/p>\n<\/div>\n
\nLow-temperature drying that retains the aroma<\/p>\n
Sansho, whose aroma is easily lost in high-temperature drying, is dried slowly in a low-temperature range to preserve the aroma. The fresh aroma shines through in sansho oil, tsukudani, and furikake.<\/p>\n<\/div>\n
\nEffective in small amounts = cost efficiency<\/p>\n
Because the numbness and aroma are strong, a small amount is enough to make a clear impression. It's an ingredient that can raise the efficiency of flavor design in aromatics, seasonings, and processed foods.<\/p>\n<\/div>\n
\nUse in combination with powder<\/p>\n
Used together with finely powdered sansho powder (made to order), you can design recipes that combine appearance and texture (whole) with uniform blending into furikake and seasonings (powder).<\/p>\n<\/div>\n<\/div>\n\n\n\n
Product specifications (commercial)<\/h2>\n\n\n\n
Basic specifications at the prototype stage are as follows. Purchase lot, lead time, and packaging format are worked out through individual consultation.<\/p>\n\n\n\n