A Burst of Fresh Aroma with Every Bite of the Large Grains! Kanja Sansho-en Boiled Sansho 40g

This single grain is more than just a spice—it's the "green diamond" that has captivated the world's top chefs.

Wakayama, Kishu, Arida River.
Budo Sansho is a variety that has been preserved in only one place since it was discovered here at the end of the Edo period.
The vivid citrus aroma and refreshing stimulant that are concentrated in the large, fleshy skin of these sansho peppers are unique and cannot be imitated by any other pepper.

Kanja Sanshoen's boiled sansho pepper is made by gently simmering this "green diamond" in salt water while it is still freshly harvested.
When you bite into one, a clear fragrance reminiscent of citrus bursts forth, enveloping your dish in a refreshing aftertaste.

Its overwhelming aroma and presence have astonished renowned chefs and pastry chefs around the world, including those at Spain's El Bulli and three-star restaurants in France, and it has also been incorporated as an innovative ingredient in chocolates and sauces.

-- Now, the world-renowned "green diamond" is coming to your dinner table.
Experience for yourself the intense aroma and elegant aftertaste that spreads the moment you open the lid.

Three reasons why we recommend it

① 100% hand-picked grape sansho pepper

"Green Diamond" carefully handpicked in the Arida River, Wakayama.
The large, fleshy skin of the fruit is packed with a refreshing citrus aroma and a refined kick.
Because they are whole grains, the aroma bursts forth the moment you bite into them.

② Additive-free boiled water method

The only ingredients are grape sansho pepper and salt.
No unnecessary ingredients are added and the fish is gently prepared in salt water.
It has a fresh, soft texture that you can never get from dried powder.

3. Professional finish without pre-treatment

The process has been completed, including removing the branches, blanching, and removing the bitterness.
Just open the bottle and you can use it right away, recreating the same professional finish at home for everything from boiled fish and meat dishes to pasta and carpaccio.

Basic usage

・Hiyayakko (cold tofu) and yudofu (boiled tofu): A few grains on top. The aroma rises on the steam.

・White fish carpaccio: salt, oil, lemon and sansho pepper

・Simmered fish or beef: Add a few grains at the end to reduce odor and lighten the aftertaste.

・Pasta: Simply sprinkle on a buttery or creamy topping to bring the dish together.

Food arrangements and recipes

Dried dried baby sardines with Japanese pepper (frying pan for 5 minutes)

Ingredients (easy to make amount)
60g dried small sardines / 1 tablespoon boiled Japanese pepper (adjust to taste)
1 tablespoon mirin / 1 teaspoon soy sauce / 1 tablespoon sake

How to make it
1. Bring the seasonings to a light boil, add the dried small sardines and evaporate the water.
2. Turn off the heat and mix in the boiled Japanese pepper (a tip to preserve the aroma).
👉 Versatile for topping rice, rice balls, and cream cheese.

Salmon with lemon oil and Japanese pepper

Ingredients (for 2 people)
150g sashimi-grade salmon / 1.5 tablespoons olive oil
A little salt / 1 teaspoon lemon juice / 1 teaspoon boiled Japanese pepper

How to make it
1. Arrange the salmon thinly and sprinkle with salt, lemon, and oil.
2. Sprinkle the sansho peppercorns on top in small dots.
👉 The rich fat is combined with a refreshing aftertaste, leaving an elegant finish.

Steamed chicken breast with sansho pepper and butter

Ingredients (for 2 people)
1 chicken breast / 1/3 teaspoon salt / 10g butter / 2 tablespoons sake
1-2 teaspoons boiled Japanese pepper

How to make it
1. Add sake, butter, and salt to a frying pan, place the chicken breasts on top, and steam-fry over low to medium heat (4-5 minutes per side).
2. Turn off the heat, mix the sansho peppers together, and let it rest for 1 minute.
👉 A high-protein feast of moist chicken with the subtle aroma of Japanese pepper.

Pairing chart

FAQ

How much should I put in?

A good starting point is 2-5 pieces per serving. The scent will look elegant if placed in "dots."

Can children eat it?

It is irritating. For children aged 3 and over, start with a very small amount and see how they react. If they don't like it, start with just a small amount for decoration, without crushing the pellets.

How to store after opening?

Store in the refrigerator and consume as soon as possible. If you want to store it for a long time, we recommend freezing it in small portions (this helps to preserve the aroma).

What is the difference between this and dried powdered sansho pepper?

Boiled sansho pepper and stone-ground powdered sansho pepper each have their own unique charms. Boiled sansho pepper has a refreshing, fresh taste that can only be enjoyed with whole sansho pepper. The citrus-like aroma that bursts the moment you bite into it and the refreshing texture cannot be found in dried powder. It pairs exceptionally well with simmered dishes, carpaccio, and cheese, adding a multi-dimensional accent to dishes. Stone-ground powdered sansho pepper is slowly and carefully ground in a traditional mortar, reducing frictional heat and locking in the aromatic components. A simple sprinkle on a dish will gently spread its elegant aroma. It's perfect as a finishing touch to Japanese dishes such as eel, yakitori, and miso soup.

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 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.

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