These are whole sansho peppercorns, hand-picked in summer from green berries grown in the highlands of Okuhida and sun-dried to perfection. Designed as a refill for your pepper mill, they allow you to enjoy a refreshing aroma and numbing heat. By grinding them just before use, you can add the perfect amount of freshly ground sansho to your dishes.
Whole sansho peppercorns finished by hand-picking and sun-drying
Produced by Hida Sansho, specialists in sansho pepper based in the Okuhida Onsen villages. The green berries of highland sansho are harvested between July and August and finished by sun-drying. This product is designed for you to enjoy the origins and harvest season of these peppercorns right at home using your own mill.
A little something for Japanese, Western, and Chinese dishes
Beyond sprinkling over mapo tofu or tantanmen to enjoy the aroma and numbing sensation, these peppercorns are also recommended for meat dishes like peperoncino or steak. We suggest starting with a small amount and adjusting after tasting your dish; this makes it easier to find the perfect level of aroma and heat for your preference.
Try a blend with red sansho
Blending these with red sansho—the same highland sansho left to ripen until red—is another way to enjoy them. Try the green and red varieties individually, then experiment by combining them to suit your dish or your mood. These whole peppercorns are perfect for both your daily seasoning and for tables where you want to explore the differences in aroma.
