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."
"Budo Sansho" is the finest variety grown in the pure mountains of Kishu and the Arida River.
This sansho pepper, whose captivating aroma has graced the plates of Michelin-starred restaurants, has now been cooked into a refined form as a traditional Japanese tsukudani.
An elegant flavor created by carefully selected white soy sauce and natural dashi.
The refreshing citrus aroma and pleasant tingle of grape sansho pepper combine to create a sophisticated, deep and elegant aftertaste in each and every piece.
--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
① The main ingredient is "Budo Sansho" - the vitality of a single grain
Made with 100% "Budo Sansho", the finest variety of sansho originating from Aridagawa 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.
② 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.
3. 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.
④ 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.
Cooking arrangements and recommended recipes
● Sansho pepper rice balls
Ingredients (for 2 pieces)
Rice: 200g
Sansho tsukudani (white soy sauce): 2 teaspoons
How to make it
1. Mix the sansho tsukudani into warm rice.
2. Lightly salt your hands and form a triangle shape.
3. Wrap in seaweed and it's done.
👉 The citrus aroma and spicy kick of sansho pepper gives a simple rice ball the taste of a traditional Japanese restaurant.
● Sansho tartar sauce (for fried white fish or chicken nanban)
Ingredients (easy to make amount)
1 boiled egg
Mayonnaise: 3 tablespoons
Onion (chopped): 1 tablespoon
Sansho tsukudani (white soy sauce): 1-2 teaspoons
How to make it
1. Chop the boiled eggs and mix with the onion and mayonnaise.
2. Add the sansho tsukudani and adjust the seasoning.
3. Serve with fried white fish or chicken nanban.
👉 The refreshing aroma of sansho pepper instantly transforms the classic tartar sauce into a "sophisticated sauce."
● Other arrangement examples
A spoonful on rice with tea (the luxurious aroma of sansho 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
Frequently Asked Questions (Q&A)
Q1: Is it very spicy? Can children eat it?
A. It's not as intensely spicy as chili peppers, but rather has a "spicy" taste that leaves a refreshing sensation on the tongue.
It is cooked with white soy sauce and dashi stock to make it mellow and easy to eat.
Please start with a small amount for children.
Q2: What kind of food does it go well with?
A. It is great for rice, rice balls, and ochazuke, as well as tartar sauce, pasta, stir-fries, and meat and fish dishes, as well as salads and mixed dishes.
It can be arranged in a wide variety of styles, both Japanese and Western.
Q3: Does it contain preservatives?
A. Not used at all.
The ingredients are only Wakayama sansho pepper, white soy sauce, sake, mirin, natural dashi, and salt.
Q4: What is the expiration date and how should it be stored?
A. Unopened, 1 year from the date of manufacture.
After opening, store in the refrigerator and consume as soon as possible.
The Story of Kanja Sanshoen: From the Mountain Village to the Kitchens of the World, Rediscovering a Buried Treasure
Arida River, Wakayama.
Located in a mountain village known as the birthplace of grape sansho, Kanja Sansho Farm believes in "genuineness over profit" and has always been committed to hand-picking and milling.
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 beginning to go out, Nagaoka Fuyuki quit his 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 the local treasure he had known since childhood - the top variety of grape sansho.
At a time when prices had plummeted and people were laughing at them, asking, "Why now for sansho pepper?", they decided to bet on just one stalk of sansho pepper.
A decision 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, a cafe was opened and new ways of enjoying sansho pepper (in chai, sweets, and pasta) were directly proposed.
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.
The Wakayama food event "Tasting of flavors from Wakayama" in Brussels, Belgium, import negotiations with a high-end spice store in Paris, proposing sansho menu items at a local restaurant...
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 Japan's beautiful mountain villages.
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