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
Combine the milk, cream, pepper, and vanilla in a medium pot. READ MORE
Sansho peppercorn fish stew
Another easy Japanese recipe of this season. READ MORE
Ma-po tofu
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
Place the bamboo shoots around a plate and pour the sansho leaf sauce over the shoots. READ MORE
Grilled stuffed mackerel rolls
Serve with the cooked daikon and a sprinkling of the sansho pepper. READ MORE
Black cod with mushrooms
Visually, this dish speaks softly, but it combines quite a number of sensations . . . READ MORE
Duck breast with honey
Visually, this dish speaks softly, but it combines quite a number of sensations . . . READ MORE