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Sansho

Japanese pepper

Appears in
An Ocean of Flavor: The Japanese Way with Fish and Seafood

By Elizabeth Andoh

Published 1988

  • About

The berry of the prickly ash plant is dried and crushed into a delicate and highly aromatic powder that is called sansho or kona-zansho. It is sold in small jars or plastic containers, and once opened should be stored in the freezer to protect its delicate scent. Occasionally whole sansho berries that have been salted and partially dried are available in clear plastic bags. These are wonderful to add to simmered fish or seafood dishes. Store the berries in a closed container in the freezer.

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