Sansho (sansyo) pepper comes from the berry of the Japanese prickly ash, and is closely related to Szechuan pepper but with stronger lemon flavours. The aromatic shrub is grown in Japan, China and North Korea, and is harvested for its berries.
Sansho spice powder has the same tongue-tingling hotness as Szechuan pepper, and is most famously sprinkled on kabayaki unagi (grilled eel) – but is delicious with any cooked fish or barbequed meat.
Ingredients: Japanese sansho pepper
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