We supply Michelin-Kaiseki Gourmet Restaurants with a variety of spices. All items are grown and made in southern Japan. This is our best seasoning creation for Japanese cuisine. Sansho is made of a bunch of berries from a shrub known as zanthoxylum piperitum. This spice also matches very well to flavor miso soup, various noodles in broth or dipped in tsuyu (dipping sauce), tsukemono (pickles), teriyaki, fried chicken and more. Scent: Fruity, hot and salty Taste: spicy, warm Origin: Wakayama Ingredients: Japanese pepper. Sea Salt Product of Japan. ---------------------------------------------Japanese----------------------------------------- 紀美野町のぶどう山椒を天然塩の飽和食塩水で1年間じっくりねかせてから天日干し。香りと成分がぎゅっと凝縮した万能スパイスの逸品です。 ミルで挽いてお料理にお使いください。山椒の香りが爽やかに芳香します。トマトソース、ピザ、焼き魚、温かいごはんなどに軽くふりかけたり、納豆に混ぜたり、万能なジャパニーズスパイスです。