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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