We supply Michelin-Kaiseki Gourmet Restaurants. All items made in 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飽和食塩水で1年間じっくりねかせてから天日干し。豊かな山椒の香りが残る天然塩です。シンプルなおにぎりはもちろん、お肉料理、お魚料理、塩を使うお料理に、山椒の豊かな香りと効能を合わせ持つ山椒塩をぜひお試しください。万能ジャパニーズスパイスの高貴なアクセントが加わります。