Sansho pepper (Zanthoxylum piperitum) is the Japanese counterpart of Sichuan pepper and has a citrusy, tingling and slightly spicy flavor. What makes Sansho unique is its strong lemon aroma, which is why it is often paired with fish dishes and grilled meats. Like Sichuan pepper, it contains sanshool, which provides the familiar numbing and tingling effect on the tongue.

What dishes can Sansho pepper be used in?

• Yakitori - Grilled chicken skewers, often sprinkled with ground Sansho
• Unagi (grilled eel) - Traditionally served with Sansho for extra flavor
• Shichimi Togarashi - A Japanese seven-spice blend in which Sansho is a key ingredient
• Tempura - Sometimes Sansho is mixed with salt as a seasoning
• Steaks and grilled meats - Sansho works great as a rub or in a marinade.
• Ceviche - The citrusy notes of Sansho enhance the freshness of raw fish.
• Chocolate desserts - Sansho adds a unique, slightly spicy twist to dark chocolate.
• Cocktails - Sansho can be used in gin tonics or citrus cocktails for an exotic touch.
• Noodle dishes - Add a pinch of Sansho to ramen or soba for extra depth.

 

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