Practice JLPT山椒 (Sanshō)
Sansho
- さんしょう
- Sanshō
- Pitch 0
- ingredients
- plants
- shoots and sprouts
- spices garnish dips sauces
Meaning
山椒 (さんしょう, Sanshō) is Sansho — a Japanese food (ingredients, plants, shoots and sprouts, spices garnish dips sauces).
What is Sansho?
Sanshō ( Zanthoxylum piperitum ) has wide culinary uses. It is also known as hajikami (椒[ハジカミ]). The pulverized mature fruits known as "Japanese pepper" or kona-zanshō are the standard spice for sprinkling on the kabayaki-unagi (broiled eel) dish. It is also one of the seven main ingredients of the blended spice called shichimi , which also contains red chili peppers. Young leafs and shoots, pronounced ki-no-me or ko-no-me (木の芽, tree bud), herald the spring season, and often garnish grilled fish and soups. They have a distinctive flavor that is not to the liking of everyone. The young leaves are crushed and blended with miso using suribachi (mortar) to make a paste, a pesto sauce of sorts, and then used to make various aemono (tossed salad). The immature green berries, blanched and salted, are called aozanshō (lit. green sansho). The berries are traditionally simmered into dark-brown tsukudani , but nowadays are also available as shōyu-zuke , which is just steeped in soy sauce.