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; Taste: spicy, warm Origin: Wakayama Ingredients: Japanese pepper. Product of Japan. ========================================================================= 樹上で赤くなるまで熟した貴重な赤山椒を天日干し。丁寧に手作業で枝と種を取り除きました。濃厚でマイルドな香りの逸品です。======================================================================== ミルで挽いてお料理にお使いください。赤山椒の香りが爽やかに芳香します。うなぎ、ピザ、焼き魚、お味噌との相性も抜群！お魚のくさみも取り除きます。椿油、米油、オリーブオイルにまぜると、山椒オイルとして使える万能なジャパニーズスパイスです。