"Budou Sansho (Japanese pepper)" that captivated the world's top chefs—A miraculous story from the mountains of Wakayama to the world.

Hello! I'm Miko, the store manager of Shoukakukou Store（小恰好商店）.

Today, I'd like to share with you the story of "Kanja Sansho-en," a new product that was added to our lineup for September!

I always say, "Shopping is voting."

Knowing the producers' thoughts and stories behind their products completely changes the experience of tasting them at the dinner table. The moment you put a single sansho sansho pepper / Japanese pepper in your mouth, you can feel the effort and passion behind it. I believe that's true richness.

Today, we bring you the heartwarming stories of Japanese producers.

A fateful encounter in Nihonbashi, Tokyo

It happened at a long-established department store in Nihonbashi, Tokyo. As I was walking around the store, a simmered dish of sansho sansho pepper / Japanese pepper caught my eye. My husband said, "Doesn't this look delicious? I want to buy it and try it when we get home," so we bought it to try. The next day at lunchtime, the moment we opened the package, a wonderful aroma filled the air, and my husband and I were speechless for a moment, our eyes wide with amazement.

It had a refreshing and elegant aroma unlike anything I had ever experienced before. A delicate spiciness spread in my mouth. And a unique, slightly crunchy texture. I immediately contacted the producer, and the person who answered the phone was Fuyuki Nagaoka , the president of Kanja Sansho-en . He spoke to me with a gentle and calm voice and handled everything with care, and from that moment on, I strongly felt that I wanted to share the sansho pepper / Japanese pepper he produces with people all over the world.

Upon further investigation, I found that Nagaoka's story was full of surprises, like a movie.

Fuyuki Nagaoka's Challenge: Saving His Hometown from the Brink of Abandonment

Nagaoka was born and raised in the mountainous area of Aridagawa Town, Wakayama Prefecture. He went to Kyoto to attend university, and after graduating he worked at the local Chamber of Commerce. At the age of 30, he left town again for the city. However, as he experienced life in a big city, he realized how wonderful the hometown where he was born and raised was. At the same time, he also witnessed the reality that his hometown was on the verge of abandonment.

Wakayama Prefecture is one of Japan's leading producers of sansho pepper / Japanese pepper, accounting for about 60% of the national production. Among them, the "Budou Sansho (Japanese pepper)" variety was a top-grade product with large grains and a wonderful aroma. The name "Budou Sansho (Japanese pepper)" comes from the way the berries grow densely together, resembling bunches of grapes. This sansho pepper / Japanese pepper was once traded at a high price because it was used in traditional Chinese medicine, and Mr. Nagaoka wondered, "What can I do for the community with this?"

The challenge of the 2006 price crash

From the 1990s to the early 2000s, the demand for Budou Sansho (Japanese pepper) surged due to a boom in traditional Chinese medicine. Prices soared, and many farmers began cultivating this "money tree." However, because so many people started cultivating it at once due to its high price, the market price plummeted around 2006 due to an oversupply. Cultivation required a tremendous amount of effort and time, but income plummeted, causing many farmers to stop production all at once.

It was at this very moment that Mr. Nagaoka launched "Kanja Sansho-en." Those around him told him, "It's reckless to start something like this now," but he was convinced. "If you make something truly good, there will definitely be people who will recognize its value. If the traditional Chinese medicine market doesn't work out, then there must be potential in the world of gourmet food."

Traveling alone to Europe - the moment the world recognized him

With the domestic market in a slump, Nagaoka made a bold decision. He decided to go alone to a food exhibition in Europe. At the time, he could barely speak English or French. He had little financial resources and no public assistance. However, Nagaoka believed that "language barriers and cultural differences don't matter. If it's truly good, the taste and aroma will speak for themselves."

On the day of the exhibition, Nagaoka's booth was initially quiet. However, the moment one chef tried a sample, everything changed. "What is this?" Seeing the chef's surprised expression, other chefs began to gather around one after another. Before they knew it, a crowd had formed in front of the booth.

The guests were chefs from Michelin-starred restaurants. They all expressed their amazement, saying things like, "This is an aroma I've never experienced before," "It's completely different from Chinese Sichuan pepper, with an elegant spiciness that is unique to Japan," "This delicacy, this complexity... it's a versatile spice that can even be used in desserts," and "I want to sign a contract right away."

That day, Nagaoka's booth became one of the most eye-catching spots at the exhibition. Budou Sansho (Japanese pepper) made its mark on the European gastronomic world as "JAPANESE PREMIUM SPICE."

The decisive difference from Sichuan pepper

I'm often asked, "What's the difference between this and Chinese Sichuan peppercorns?" Actually, it's rare to find spices with the same name, "sansho pepper / Japanese pepper), that are so different.

Sichuan peppercorns, with their intense numbing sensation and stimulating spiciness, are a powerful spice indispensable to Sichuan cuisine. Budou Sansho (Japanese pepper), on the other hand, are characterized by their refreshing and elegant citrus aroma, along with the sweet fragrance from rose essential oil components (geraniol). They offer a mild yet lingering, delicate numbing sensation, a unique texture with large, fleshy grains that pop in your mouth, and above all, an elegance that makes them suitable for use in everything from French and Italian cuisine to desserts.

To use an analogy, if Sichuan peppercorns are like powerful rock music, then Budou Sansho (Japanese pepper) are like delicate classical music. Both are wonderful, but the quality of the experience they provide is completely different. Of particular note is the "geraniol" contained in Budou Sansho (Japanese pepper). This is a component also found in roses and geraniums, and is the source of the gorgeous fragrance used in high-end perfumes. It is because of this component that Budou Sansho (Japanese pepper) resonate perfectly with desserts.

Why it's called the "Green Diamond"

There's a reason why locals call Budou Sansho (Japanese pepper)"green diamonds."

First, there's its absolute rarity. Budou Sansho (Japanese pepper) can only be cultivated in a special environment: the mountainous region of Aritagawa Town, Wakayama Prefecture, at an altitude of 400 to 700 meters. Moderate temperature fluctuations, a clean water source, humidity that easily generates fog, and well-drained soil—places that meet all these conditions are rare even when searching the world.

In September, the harvest season, sansho pepper / Japanese pepper shine with a vibrant emerald green hue. Each berry resembles a polished jewel. This beauty adds a touch of luxury to the appearance of any dish. In a three-Michelin-starred restaurant, simply placing a single Budou Sansho (Japanese pepper) on a white plate elevates the entire dish to the status of a work of art.

Above all, it is rare to find a single spice that can be used in such a wide range of dishes, from Japanese simmered dishes and grilled fish, to French foie gras and sauces, Italian pasta and carpaccio, and desserts such as chocolate and ice cream. This versatility inspires the creativity of chefs around the world.

Health benefits and delicious ways to use it

Recent research has revealed that sansho pepper / Japanese pepper(sansho) has various health benefits. First, it is known for its digestive-promoting effect. It stimulates the function of the gastrointestinal tract and increases appetite. In addition, a component called sanshool dilates blood vessels, which helps improve blood circulation, alleviate cold hands and feet, and boost metabolism.

Furthermore, the polyphenols abundantly found in Budou Sansho (Japanese pepper) have antioxidant properties that remove free radicals, offering potential anti-aging benefits and improved immunity. It also possesses natural antibacterial and preservative effects, making it ideal for preventing food poisoning. For health-conscious individuals, it truly is an ideal spice.

There are many delicious ways to use it. Sprinkle a small amount of powdered Budou Sansho (Japanese pepper) on white fish or scallop carpaccio, and the refreshing citrus aroma and the sweetness of the seafood will blend perfectly. Sprinkle it on vanilla ice cream, and the subtle tingling sensation and aroma will enhance the sweetness of the ice cream, transforming it into a sophisticated dessert. Grill chicken thighs and finish them off with a sauce made of butter and Budou Sansho (Japanese pepper) for a simple yet deeply flavorful dish.

Adding a pinch of powdered Budou Sansho (Japanese pepper) to a gin and tonic enhances the citrus aroma, creating a sophisticated cocktail. When making truffles with high-quality dark chocolate, adding a little Budou Sansho (Japanese pepper) creates a surprisingly good match between the bitterness of the chocolate and the aroma of the sansho pepper / Japanese pepper.

The trick to using the right amount is to use the amount that makes you think, "Is this too little?" For a meal for two, use only a tiny pinch of sansho pepper powder—about the amount that fits in the tiny scoop of an ear pick—or 2–3 whole peppercorns per person. Start with a small amount and increase according to your taste. (My family loves sansho pepper, so for tsukudani, we use about 10 peppercorns at a time.)

Now the world comes to the mountains

What's most interesting is the complete reversal of events. Nagaoka once ventured alone to European trade shows. But now, famous chefs from all over the world travel to the remote mountains of Wakayama. Their purpose is simple: to obtain Budou Sansho (Japanese pepper) from Kanja Sansho-en .

Among them is Ferran Adrià, who once led the legendary El Bulli, known as "the most difficult restaurant in the world to get a reservation at." This revolutionary figure in molecular gastronomy, who has had a tremendous impact on the world of cuisine, picked up Kanja Sansho-en's Budou Sansho (Japanese pepper) and recognized its quality. In fact, a picture of Adrià himself holding the Budou Sansho (Japanese pepper) and recommending it is posted on Kanja Sansho-en's official website.

From the three-Michelin-starred restaurant "El Celler de Can Roca" in Spain to numerous Michelin-starred restaurants through high-end spice shops in France, and more recently, world-renowned chocolatiers creating chocolates using Budou Sansho (Japanese pepper), these have won numerous awards at international competitions.

In a three-Michelin-starred restaurant in Paris, France, foie gras terrine is served with a single Budou Sansho (Japanese pepper), and pan-seared white fish is paired with a Budou Sansho (Japanese pepper) sauce. In a three-Michelin-starred restaurant in Milan, Italy, prosciutto and melon are sprinkled with powdered Budou Sansho (Japanese pepper), and risotto is drizzled with Budou Sansho (Japanese pepper) oil.

One three-Michelin-starred chef says, "Budou Sansho (Japanese pepper) has given my cooking a new dimension. It's a miraculous spice where delicacy and strength, elegance and wildness, coexist with seemingly contradictory elements." Another chef remarks, "A single grain of Budou Sansho (Japanese pepper) changes the impression of the entire dish. It's like a single color accent in a painting."

A miraculous taste you can experience too

The story of Fuyuki Nagaoka and Kanja sansho pepper / Japanese pepper is not just a success story. It is a modern-day miracle, a culmination of deep love for his hometown, an uncompromising pursuit of quality, the courage to take on the world without fear, and a contribution to a sustainable future.

Each single Budou Sansho (Japanese pepper) embodies the rich nature of Wakayama, Mr. Nagaoka's passion and effort, Japanese tradition and technology, the potential to connect with the world, and hope for a sustainable future.

The world's top chefs make the effort to travel deep into the mountains of Wakayama. It's because they seek authentic value that can only be found here. Not efficiency or cheapness, but quality and a story. Not mass production, but careful handwork. Not global standards, but unique locality.

We would like everyone who has not yet heard of this product to try this "Green Diamond." Experience for yourself the thoughtfulness of Mr. Nagaoka that has been put into each and every grain, and the bounty of the Wakayama mountains. We are sure that it will add a new color to your cooking, and to your life.

Here is the lineup of Kanja Sansho-en ⬇️