With just one shake, the dish begins to tell its story. — A vivid green diamond.

Born in the mountains of Kishu, near the Arida River, this miraculous spice has impressed top chefs around the world: budo sansho.

The moment you open the lid, the aroma of citrus spreads like a burst.

The vivid green glow seems to capture the breath of the forest.

It has revolutionized not only Japanese classics like eel and yakitori, but also French and Italian cuisine, and even the world of sweets, and is now an indispensable part of the kitchens of Michelin-starred restaurants.

This powdered sansho is produced by Kanja Sanshoen, a farm run by a man who quit his job and returned to his hometown to try to revive his village, which was on the verge of depopulation.

The passion that protected this local treasure that was on the verge of being lost and launched SANSHO into the world is a story in itself.

--Contained within each bottle is the vitality of the mountains, the conviction of the maker, and a unique fragrance that has thrilled gourmets around the world.

Now is the time to unleash that miracle at your table.

Recommended for:

• I want to bring out the flavor of the ingredients without relying on chemical seasonings.

• I'm looking for a "fragrance booster" that can be used for Japanese, Western, Chinese cuisine, and even sweets.

• I want a seasoning that will "instantly wow" guests or give as a gift.

• We want to focus on safe, domestically produced, handmade, additive-free products

Kanja Sanshoen's Promise

1. Variety: 100% "Budo Sansho" (grape sansho) originating from Aridagawa, Wakayama

2. Hand-picked: delicately harvesting whole bunches from thorny trees, selecting only the best fruit

3. Milling: Traditional slow milling to avoid frictional heat and preserve aromatic components

4. Color and Aroma: No artificial colors added. Vibrant green with citrus aroma.

5. Additive-free: No fragrances, preservatives, or chemical seasonings used
    

Tasting Notes

• Aroma: Citrus (bergamot, yuzu peel) / Green leaf nuances

• Flavor: Refreshing spiciness, slight bitterness, long and light aftertaste

• Color: Vivid young leaf color (natural origin)

How to use guide (Japanese, Western, Chinese, and sweets)

The Basics (Start Here)

• Miso soup/clear soup: Add a splash to a bowl. The aroma will rise and the flavor of the broth will stand out.

• Grilled eel and yakitori: Rich in fat and refreshing with a light aftertaste

• Chicken Steak: The juicy flavor of grilled chicken is combined with the refreshing taste of Japanese pepper, leaving a light aftertaste.

• White fish sashimi with Sansho salt: Simply mix a pinch of powdered sansho pepper with salt and garnish with sashimi. The mild flavor of the white fish is accentuated, and the citrus aroma creates an elegant aftertaste.

• Tempura with Sansho Salt: A pinch of Sansho salt instead of tempura sauce brings out the lightness of the batter and the sweetness of the ingredients, with a surprisingly refreshing aftertaste.

• Onigiri x Sansho Salt: Adding salt to a simple rice ball instantly elevates it to a sophisticated flavor. The refreshing spiciness and aroma bring out the sweetness of the rice.

Elevate your everyday life

• Fried foods (fried chicken, tempura): Mix a small amount into the batter/sprinkle as a finishing touch

• Pasta: To finish off carbonara or peperoncino

• Meat dishes: steak, chicken teriyaki, hamburger steak filling, and gyoza filling

• Salad: Potato salad, mixed with Japanese dressing for a sophisticated taste

Surprisingly delicious (you should try it)

• Dairy products: cheese toast, cream cheese, vanilla ice cream

• Chocolate: A pinch to finish off a chocolate cake or mousse

• Rice and noodles: A substitute for the care of rice balls, and a flavoring for ramen and yakisoba

Recommended amount

• Serving size: From a pinch (approximately 0.1-0.2g). The trick is to not add too much and enjoy the peak of the aroma.
   

Recommended recipes (3 easy choices)

1. Sansho butter steak
   Add 10g of unsalted butter and a pinch of ground Japanese pepper. Place on top of the grilled meat and let it melt in the residual heat. Finish by sprinkling on some more Japanese pepper.

   
    

2. Potato salad "Sansho Citrus"
   Light with a little mayonnaise and olive oil, and a moderate amount of black pepper, finishing with powdered sansho pepper.

   
    

3. Vanilla ice cream x Japanese pepper
   Serve a small amount in a bowl. First, smell the aroma before taking a sip. The surprise will be doubled.

   
    

Frequently Asked Questions (Q&A)

Q1. How should I store it after opening?
A. Store at room temperature, avoiding direct sunlight, high temperatures and humidity. After opening, seal tightly and store in the freezer if possible. This will significantly improve the fragrance and color retention. Please use as soon as possible.

Q2. What is the difference between this and regular powdered sansho pepper?
A. The ingredients (100% grape sansho pepper), the way it is ground in a mill to preserve the aroma, and the vibrant natural green color. You can tell the difference with just one shake.

Q3. Is it safe to use on children?
A. Sansho pepper is a pungent spice. It should not be given to infants or young children, and for children aged 3 and over, start with a very small amount as a flavoring. Please use it according to your constitution and see how it responds.

Q4. What should I use it for first?
A. 1. Add a sprinkle to miso soup. 2. Add a dash of sansho pepper to vanilla ice cream. This is the quickest way to experience the world of sansho pepper.

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.

[Related blog posts]

The World's Top Chefs Fall in Love with "Budo Sansho"—A Miraculous Story from the Mountains of Wakayama to the World