Summer Budō Sanshō
Ingredients: Summer Budō Sanshō
With hints of candied citrus fruit, from the mountains of Wakayama in Japan. For fish.
Rare spices
€15.00
20 g
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Recommendations
Crush a few peppercorns with the side of a knife or using a mortar and pestle. The peppercorns are potent, so you will only need a few.
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Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin Japan
- Storage / Use In a cool, dark, dry place.
€750 / kg
Olivier Rœllinger's words
These budo sansho peppercorns are grown in the mountainous region of Wakayama, south of Kyoto and harvested at peak ripeness in August. Their preserved citrus flavors are perfect for seasoning raw or steamed fish.
Crush a few peppercorns with the side of a knife or using a mortar and pestle.
Story
Japanese sansho peppercorns (Zanthoxylum piperitum) are berries from tall, prickly ash trees that grow up to 6 meters tall. The seed pods are gathered by hand and hulled to release the seeds, which are then carefully dried.
Sansho pepper has been used in traditional Japanese medicine since ancient times. Today, the demand for sansho pepper in Japan is so high that it has become difficult to import the peppercorns to other countries. The leaves and fresh seed pods of the sansho tree are also eaten in Japan. We source our sansho peppercorns from a grower in a remote area of the Wakayama mountains that is near the forest.