Use hot, lemony sansho berries in liquid to add citrussy heat to Japanese seafood dishes. The green berries are not a true peppercorn, but are harvested from the prickly ash. They are closely related to Sichuan pepper, so sansho berries have a similar tongue-tingling heat.
Traditionally, green sansho berries are simmered with soy sauce, mirin, rice vinegar and sugar to make tsukudani – an intensely hot and salty condiment that’s popular with plain rice. You can also cook the sansho berries with small fish, such as pilchards, and soy sauce to make a speciality dish of Kyoto.
Try using the sansho berries in liquid with oily fish or pork – the lemony heat is good for cutting through richly flavoured foods and fatty meats.
Ingredients: sansho pepper, water, salt.
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