Stem-On Chili Peppers Harvested in the Remote Mountains of Kishu! Sharp, Piercing Heat – Kanja Sansho-en Takanotsume (Hawk Claw Chili) 7g

A sharp spiciness with a light finish. — A "red wine" from Kishu terroir

The majority of red chili peppers sold in the Japanese market are produced in China, Korea, and Southeast Asia (Thailand, Vietnam, etc.). While they are cheap and easy to obtain, there are concerns about post-harvest pesticides and the deterioration of aroma and flavor due to long-distance transportation.

Among them, the domestically produced "Handled Eagle Claw" grown in the remote mountains of Kishu, Arida River, is truly a rare find. It is grown in the same soil and water as the "Kanja Sansho Garden" that surprised the world with its grape sansho.

Each bean is carefully hand-picked and dried naturally in the sun with the stem still attached. Finished without relying on chemicals, with the meticulous handwork that is unique to Japan, the lustrous deep red color adds a beautiful color and a vivid spiciness to dishes.

--Each grain is more than just spicy; it is a small work of art that embodies the nature of Kishu and the spirit of the artisan.

Attractive points

The blessings of a remote mountain area

The concentrated flavor is created by the temperature difference and the clear air. The fruit is harvested when fully ripe, so the color, aroma, and spiciness are clear.

Reason for the handle

Air-drying with the stems left on: Retains the volatile aroma and oils inside → Strong fragrance, sharp spiciness and a light aftertaste.

The unity of "terroir"

Grown using the same farming philosophy as grape sansho (cultivation in accordance with nature), its spiciness adds an elegant finish to dishes.

User Guide

Fragrance-focused: Dip the whole fish in oil and then add it to stews or soups → Slightly spicy and fragrant

Sharp spiciness: Cut the cucumber in 1-2 places with scissors → This will help the aroma and spiciness to transfer to the oil.

Strongly spicy: sliced or split and with seeds → Ideal for mapo tofu, peperoncino, and stir-fries

Heat in oil: Capsaicin dissolves easily in oil. Heating in oil at the beginning of cooking increases the aroma and spiciness.

Be careful not to burn it: If it turns black, it will taste bitter. The trick is to cook it slowly over low to medium heat.

Food that goes well with it

Japanese: Kinpira, Chikuzenni, pickles (Chinese cabbage, shallots, cucumber), flavoring of udon broth

Western: Peperoncino, Ajillo, Tomato sauce, Garlic oil

Central and Asian: Mapo tofu, Twice cooked pork, Shrimp chili, Stir-fried fish sauce

Easy recipe arrangements

Basic "red" flavored oil

Ingredients: 150ml olive oil, 3-5 chilies, 1 clove of garlic

How to make: Warm the garlic and chili pepper over low heat until fragrant, then turn off the heat and let cool. Transfer to a clean jar.

→ Versatile for finishing off pasta, salads, grilled vegetables and pizza.

Delicious spicy kinpira

How to make: Add sliced chili peppers to sesame oil and cook over low heat until fragrant, then fry the burdock and carrots and season with sugar, soy sauce and mirin.

→ The rich sweet and spicy flavor is tightened by a sharp spiciness.

Peperoncino (tips to make it without fail)

How to make: Boil in plenty of salted water / In a frying pan, add oil, garlic and chili pepper (seeds optional) over low heat to bring out the aroma / Emulsify thoroughly with the pasta cooking water.

→ The more seeds you add, the spicier it will be. Adding a whole bell pepper at the end will enhance the aroma.

Frequently asked questions

How spicy is it?

It has a medium to strong spiciness, equivalent to the Japanese "Takanotsume" chili pepper. It is strong when sliced ​​or with the seeds, but milder when eaten whole. Only the cut part is medium spicy.

Any tips for kids?

If you eat them whole and let the aroma take hold before removing them, the spiciness will be milder. Slices or whole seeds are for adults.

How do I store it?

Store at room temperature, avoiding moisture, light, and high temperatures. After opening, store in an airtight container in a cool, dark place. Use as soon as possible to preserve the fragrance.

Is pre-processing necessary?

You can eat it as is. A good rule of thumb is to leave the seeds in if you want a stronger spiciness, or remove the seeds if you want a milder flavor.

What precautions should I take when handling it?

Do not touch your eyes or face with your cut hands. If you are concerned, we recommend wearing kitchen gloves. Thoroughly wash the utensils with mild detergent and lukewarm water.

The Story of Kanja Sanshoen: From the Mountain Village to the Kitchens of the World, Rediscovering a Buried Treasure

Aridagawa, Wakayama. Located in a mountain village known as the birthplace of grape sansho, Kanja Sanshoen believes in "genuineness over profit" and has always been particular about hand-picking and milling.

Even when prices fluctuate, they don't skimp on the effort, and they avoid heat to preserve the aroma. They protect the fields, the hands of the artisans, and the future of the land. Their unwavering "fragrance first" approach and straightforward honesty are what have made their reputation spread from a small mountain village to professional kitchens around the world. Your bottle will connect this beautiful landscape and handcrafted craftsmanship to the future.

"I can make a living here, I can do something" - A U-turn and a start against the odds

In the mountains of the Arida River in Wakayama, in the mid-2000s, when young people were leaving town and the lights of farming were beginning to go out, Nagaoka Fuyuki quit his job and returned to his hometown with his family. His goal wasn't to revitalize the local area by relying on subsidies, but to create a livelihood that would allow him to continue living in the mountains. His answer was to choose the local treasure he had known since childhood - the finest variety of "grape sansho." At a time when prices had plummeted and people were laughing at him for asking, "Sansho now?", he dared to bet on just one plant.

A determination to return to handcrafted craftsmanship—"Fragrance First"

Nagaoka was thorough in his "process of preserving the aroma." He hand-picked only the best fruit from thorny trees and slowly ground it into powder in a mortar to prevent the aroma from escaping due to heat. This method, which prioritizes quality over efficiency, was a manifestation of his determination to "make people happy with the real thing" rather than make a profit. He eventually opened a cafe and directly proposed new ways to eat sansho (in chai, sweets, and pasta). He broke down stereotypes and gradually gained more fans.

From the mountains to Europe - Traveling to exhibitions and promotions at his own expense

If understanding domestically was not enough, he decided to prove its value overseas, and with this in mind, he continued to take on promotions and business meetings across Europe. He participated in the Wakayama food event "Tasting of flavors from Wakayama" in Brussels, Belgium, import negotiations with a high-end spice store in Paris, and proposed sansho menu items at local restaurants. His steady efforts to spread the word eventually made waves, reaching even Michelin chefs and selection committee members. With the support of the prefecture and JETRO, he established Wakayama's "SANSHO" 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 the culinary capital of Spain. It was praised by Ferran Adria, the owner and chef of the famous elBulli, and its use spread to prestigious kitchens such as El Celler de Can Roca. It was also used by the famous French spice merchant Epices Roellinger, and the greenery of the mountain village began to dance on white plates around the world. Since then, top chocolatiers in the world of sweets have flocked to Nagaoka's SANSHO, winning numerous awards.

The story continues with your first swing

Nagaoka's dream is for food adventurers from all over the world to gather in SANSHO Village. Hand-picking, grinding in a mortar, preserving the aroma - this repetition is not just a manufacturing method. It is a sign of the local will to resist depopulation and pass on mountain life 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.