Unique to Japan and China, sansho is unrelated to black pepper or chilli pepper. It has a strong aroma, subtle lemony overtones and creates a pleasant tingling sensation in the mouth. Sansho is widely-used to add a mild spiciness and rich fragrance to noodle dishes and grilled eel. The buds, flowers and seeds of sansho are all used to flavour cooking. The leaves of the sansho plant, known as kinome, are used in spring to add flavour to bamboo shoots and soups. from Eat-Japan

Vegan iri tofu with garlic chives


Iri tofu or iri doufu (炒り豆腐) is a simple, homely dish, real Japanese style ‘mother’s cooking’. READ MORE

Sansho vinaigrette

Here’s a simple recipe for vinaigrette with sansho pepper. READ MORE

Sansho pepper ice cream

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Combine the milk, cream, pepper, and vanilla in a medium pot. READ MORE

Sansho peppercorn fish stew

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Another easy Japanese recipe of this season.  READ MORE

Ma-po tofu

Four Up Thumbs B

This spicy recipe uses hot bean paste, garlic, ginger, soy sauces, sesame oil, ground pork and sansho powder.  READ MORE

Bamboo shoots with sansho leaf

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Place the bamboo shoots around a plate and pour the sansho leaf sauce over the shoots.  READ MORE

Grilled stuffed mackerel rolls

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Serve with the cooked daikon and a sprinkling of the sansho pepper.  READ MORE

Black cod with mushrooms

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Visually, this dish speaks softly, but it combines quite a number of sensations . . .  READ MORE

Duck breast with honey

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Visually, this dish speaks softly, but it combines quite a number of sensations . . .  READ MORE