Simmered to Perfection with Dashi and White Soy Sauce! A Refined Companion for Rice – Kanja Sansho-en Sansho Tsukudani 45g | Wakayama Budou Sansho / Additive-Free
Green diamonds with white soy sauce—one drop can change your dining table.
The moment you place it on rice, a refreshing citrus scent wafts up.
A tingling sensation spreads with every bite, and the soft umami of white soy sauce.
--This is not just any "tsukudani."
"Budou Sansho (Japanese pepper)," the finest variety, is cultivated in the pristine mountain valleys of Aritagawa, Kishu.
Enticed by its captivating aroma, this sansho pepper / Japanese pepper has graced the plates of Michelin-starred restaurants. Now, it has been simmered in the traditional Japanese tsukudani (simmered food), resulting in a dignified and refined form.
An elegant flavor created by carefully selected white soy sauce and natural dashi.
The refreshing citrus aroma and pleasant spiciness of the Budou Sansho (Japanese pepper) blend together, creating a refined depth and elegant aftertaste with each bite.
--It's too luxurious to be called a "rice accompaniment."
A work of art that crystallizes the nature of Kishu and the pride of the maker.
We bring the ultimate in elegance and surprise to your dining table.
Product features and characteristics
The star of the show is the "Budou Sansho (Japanese pepper)"—the vitality of a single grain.
Made with 100% "Budou Sansho (Japanese pepper)," the finest variety originating from Aritagawa Town, Wakayama Prefecture.
The large, fleshy skin of the fruit contains a refreshing fragrance and medicinal ingredients.
It has been highly valued as a traditional Chinese medicine since ancient times, and even today it is attracting attention for its ability to promote digestion and warm the body.
White soy sauce: a craftsmanship that preserves color and aroma
We carefully select high-quality white soy sauce to bring out the color and aroma that would be hidden by dark soy sauce.
The soup stock is made from bonito, mackerel, sardines, horse mackerel, kelp, and shiitake mushrooms -- all natural, domestic ingredients.
No chemical seasonings or preservatives are used. Our chefs take their time to carefully cook the rice.
A spoonful of magic that brightens up your dining table
Use it for freshly cooked rice, rice ball fillings, and ochazuke.
Mix it with tartar sauce or mayonnaise for an "adult dip."
Add it to creamy pasta or fried rice as a finishing touch to give it the fragrant aroma you'd expect from a specialty restaurant.
It also pairs well with cheese and dairy products. Just mix it into crackers or potato salad for a whole new world of flavor.
Proof of trust: "Food Triple Round" certified product
Ingredients: Made in Japan
Manufacturing method: No additives, no chemical seasonings
Taste: Deliciousness certified by a third-party organization
This bottle is safe and recommended for health-conscious individuals and families with children.
1. Chop the boiled eggs and mix with the onion and mayonnaise.
2. Add the sansho pepper / Japanese pepper paste and adjust the seasoning.
3. Serve with fried white fish or chicken nanban.
👉 The refreshing aroma of sansho pepper / Japanese pepper instantly transforms classic tartar sauce into a sophisticated "adult sauce."
Other arrangement examples
A spoonful in your ochazuke (a luxurious treat as the aroma of sansho pepper / Japanese pepper rises with the steam).
Mix with fried rice or pilaf for a rich aroma
Mix with potato salad for a sophisticated dish
Serve on cream cheese and enjoy with wine
FAQ
Is it very spicy? Can children eat it?
It's not as hot as chili peppers, but has a "spicy" taste that leaves a refreshing sensation on the tongue. It's cooked with white soy sauce and dashi stock to create a mellow texture that's easy to eat. We recommend starting with a small amount for children.
What kind of food does it go well with?
It can be used in a wide range of dishes, from rice, rice balls, and ochazuke to tartar sauce, pasta, stir-fries, and meat and fish dishes, as well as salads and other mixed dishes.
Does it contain preservatives?
No artificial additives are used. The only ingredients are sansho pepper / Japanese pepper from Wakayama, white soy sauce, sake, mirin, natural dashi stock, and salt.
What is the expiration date and how should it be stored?
Unopened, it will last for one year from the date of manufacture. After opening, store in the refrigerator and consume as soon as possible.
The Story of Kanja Sansho-en— From a Mountain Village to Kitchens Around the World, Bringing a Hidden Treasure Back to Life
Arida River, Wakayama.
In a mountain village known as the birthplace of Budou Sansho (Japanese pepper), Kanja Sansho-en has remained committed to hand-picking and mortar-grinding, believing in "authenticity over profit."
Even if they are at the mercy of price fluctuations, they do not skimp on the effort and dislike heat to preserve their fragrance.
Protecting the fields, protecting the hands of the craftsmen, and protecting the future of the land.
- The reason why their reputation has spread from a small mountain village to professional kitchens around the world is because of their strict "fragrance first" policy and straightforward honesty.
Your bottle will help connect this beautiful scenery and handicrafts to the future.
"I can make a living here, I can do something" - A U-turn and a start against the odds
The mountains of Arida River, Wakayama.
In the mid-2000s, when young people were leaving town and the lights of the fields were fading, Fuyuki Nagaoka quit his office job and returned to his hometown with his family.
The goal was not to revitalize the local area by relying on subsidies, but to create with their own hands a livelihood that would allow them to continue living in the mountains.
The answer he chose was a local treasure he had seen since childhood—the finest variety of "Budou Sansho (Japanese pepper)."
At a time when prices had plummeted and people were laughing, saying, "sansho pepper / Japanese pepper, now of all times?", he dared to bet everything on sansho sansho pepper / Japanese pepper.
A determination to return to handcrafted craftsmanship—"Fragrance First"
Nagaoka was thorough in his efforts to build up a series of processes that preserve the fragrance.
Only the best fruits are hand-picked from the thorny trees and slowly ground into powder in a mortar to prevent the aroma from escaping due to heat.
This approach of choosing quality over efficiency was a reflection of their determination to "make people happy with authentic products" rather than to make a profit.
Eventually, they added a cafe, directly offering customers new ways to enjoy sansho pepper / Japanese pepper(in chai, sweets, and pasta).
They broke stereotypes and gained more fans one by one.
From the mountains to Europe - Traveling to exhibitions and promotions at his own expense
If understanding within Japan was not enough, they decided to prove their value overseas, and with this in mind, they continued to take on promotional activities and business meetings across Europe.
"Tasting of flavors from Wakayama," an event featuring Wakayama ingredients in Brussels, Belgium; import negotiations with a high-end spice shop in Paris; proposing sansho pepper / Japanese pepper dishes for local restaurants...
The steady communication eventually makes waves and reaches Michelin chefs and selection committee members.
With the support of the prefecture and JETRO, Wakayama's "SANSHO" was launched as a brand in Europe.
The Day the World's Top Turned Their Heads - The Surprise of El Bulli and Can Roca
The aroma has finally reached Spain's food capital.
It has been praised by Ferran Adria, the owner and chef of the famous El Bulli, and is now being adopted in prestigious kitchens such as El Celler de Can Roca.
Now sold by the famous French spice merchant Epices Roellinger, the greenery of the mountain village has begun to dance on white plates around the world.
Since then, Nagaoka's SANSHO has been adopted by many of the best chocolatiers in the world of sweets, and has won numerous awards.
The story continues with your first swing
Nagaoka's dream is for food adventurers from all over the world to gather at SANSHO Village.
Picking by hand, grinding in a mill, preserving the aroma - this repetition is not just a manufacturing process.
It is the local will to resist depopulation and pass on mountain activities to the next generation.
Picking up a bottle is not only the joy of tasting this "green diamond" beloved by the world's top chefs, but also a choice to support a beautiful Japanese mountain village.
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