The three aromas combine to awaken the flavor of your dish. A taste of Kishu terroir that captivates gourmets around the world.
Aridagawa Town, Wakayama Prefecture.
This is the birthplace of "Budo Sansho" which has been produced since the Edo period, and is a place where the unique fragrance of Sansho pepper is still passed down to this day.
The refreshing citrus aroma and elegant tingling sensation concentrated in the large, fleshy peel of this "green jewel" cannot be replicated by any other Japanese pepper.
Its true value is best proven by the fact that it has been admired by chefs at Spain's El Bulli and three-star restaurants in France, and is being incorporated into innovative dishes such as chocolates and sauces.
This "Kio Sanmai" is an extremely rare blend that combines the miraculous grape sansho with Kishu yuzu and chili peppers, and all ingredients are produced in Wakayama.
First, the refreshing scent of yuzu rises, followed by the gorgeous aftertaste of sansho pepper, and finally the subtle tightening of chili pepper.
--It's truly a culinary symphony played by the nature of Kishu.
Unlike shichimi pepper, which is spicy, this is an aromatic seasoning that envelops the flavor of the ingredients and brings out the appeal of the dish itself.
A single shake at home can be an experience on par with world-class gastronomy.
We will deliver this special bottle to your table.
Three reasons to choose Kioku Sammai
❶ The main ingredient is "grape sansho" -- a fragrance recognized worldwide
"Budo Sansho" is a special variety that grows only in the Arida River area of Kishu.
The large, fleshy skin of these fruits contains a vivid aroma reminiscent of citrus fruits and a unique tingling sensation that leaves a refreshing aftertaste.
Rather than overwhelming with spiciness like chili peppers, the cuisine is captivating with its aroma - this is the greatest feature of Kioku Zanmai.
❷ 100% Wakayama-grown — A sense of unity born from terroir
Most spices are made by blending ingredients collected from all over the world, but Kioku Sammai is different.
All ingredients, including Japanese pepper, yuzu, and chili peppers, are grown in the soil of Wakayama.
Because they are grown in the same climate, their aromas naturally harmonize, creating a unique unity and depth of flavor.
❸ No additives, in-house blend — Honesty in making the most of the ingredients themselves
Our craftsmen carefully select and blend the ingredients without relying on any chemical seasonings, colorings, or fragrances.
Because nothing extraneous is added, the refreshing aroma of sansho pepper, the elegance of yuzu, and the sharpness of chili pepper remain intact.
This sincerity has resulted in versatile and elegant spices that can be used in not only Japanese cuisine, but also Western cuisine, dairy products, and desserts.
Basic usage guide
・Noodles (udon, soba): Add a splash of sake after pouring into a bowl. This brings out the flavor of the broth and leaves a refined aftertaste.
・Rice bowls (beef bowl, oyakodon): The sweet and spicy sauce gives off a fragrant aroma, so you won't get bored of eating it until the very end.
- Yakitori, eel, grilled fish: Refreshingly brings out the umami of the fat and lightens the aftertaste.
・Miso soup/clear soup: The aroma of yuzu and sansho pepper spreads softly with the steam, making it a bowl you'd expect from a traditional Japanese restaurant.
- Also great with Western classics: Use it to finish off carbonara, creamy pasta, avocado toast, and egg dishes.
・Dairy products & salads: Mix with cream cheese for a dip, or make a homemade dressing with olive oil, salt, and Kioku Sanmai.
Easy recipe variations
White fish carpaccio x Kioku samadhi
Mix with olive oil, salt, and a little lemon, and finish with a sprinkle.
It gives off a refreshing aroma and brings the whole dish to life.
Sautéed chicken breast with Kioku Zanmai butter
Simply mix room temperature butter with Kioku Sanmai and place on sautéed chicken breast.
A simple, high-protein dish that instantly becomes a feast.
Steamed vegetables with yuzu and sansho dressing
Olive oil: salt: lemon juice = 3:1:1 with a pinch of Kioku Sanmai.
Simply combine it with steamed broccoli and carrots to transform it into a restaurant-quality dish.
Frequently asked questions
How is it different from shichimi pepper?
Unlike shichimi, which focuses on spiciness, Kioku Sanmai is centered on aroma. The aroma and spiciness are layered in the order of yuzu → grape sansho pepper → chili pepper, elegantly enhancing the flavor of the ingredients.
Is it spicy? Can children eat it?
It has a mild spiciness and a clean finish that evens out the aftertaste. The main ingredient is the refreshing numbing sensation of the Japanese pepper. For children, we recommend starting with a small amount.
When should I swing?
The key is to heat it at the end (after plating). The heat opens up the aroma, allowing you to enjoy a long-lasting aftertaste. Be careful not to overheat, as the aroma will disappear.
How do I store it?
Avoid direct sunlight, high temperatures and humidity and store at room temperature. After opening, refrigerate and use as soon as possible (as the fragrance is the key).
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.
- It is their strict "fragrance first" approach and straightforward honesty that has allowed their reputation to spread from a small mountain village to professional kitchens around the world.
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 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, 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 a beautiful Japanese mountain village.
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