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, Aritagawa River.
Budou Sansho (Japanese pepper), a variety discovered in this region at the end of the Edo period, has been preserved and passed down through generations in this single location.
Its large, fleshy berries, concentrated with a vibrant citrus aroma and refreshing spiciness, make it a truly unique product that no other sansho pepper / Japanese pepper can replicate.

Kanja Sansho-en's boiled sansho sansho pepper / Japanese pepper are made by gently simmering these "green diamonds" in salt water immediately after harvesting.
With each bite, a clear, citrusy aroma bursts forth, leaving a refreshing aftertaste that envelops the dish.

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 Hand-picked 100% Budou Sansho (Japanese 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 "Budou Sansho (Japanese pepper)" and "salt".
Without adding anything unnecessary, the ingredients are gently pre-treated in salt water.
We have achieved a freshness and soft texture that can never be experienced with dried flour.

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 a dot of sansho sansho pepper / Japanese 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

sansho pepper / Japanese pepper sansho (5 minutes in a frying pan)

Ingredients (for an easy-to-make amount)
60g dried baby sardines / 1 tablespoon boiled sansho pepper / 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 sardines, and cook until the liquid evaporates.
2. Turn off the heat and mix in the boiled sansho pepper / Japanese pepper(this is a trick to preserve the aroma).
👉 Versatile for serving with rice, rice balls, or even with cream cheese.

Salmon with lemon oil and sansho sansho pepper / Japanese pepper

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

How to make it
1. Arrange the salmon slices thinly, then add salt, lemon, and oil.
2. Sprinkle the sansho sansho pepper / Japanese pepper in a dotted pattern.
👉 The rich fat is complemented by a refreshing aftertaste, resulting in a refined finish.

Steamed chicken breast with sansho pepper / Japanese pepper and butter

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

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

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's the difference between this and dried sansho sansho pepper / Japanese pepper?

Both boiled sansho pepper / Japanese pepper and stone-ground sansho sansho pepper / Japanese pepper have their own unique charms. Boiled sansho pepper / Japanese pepper is characterized by its "fresh, crisp taste" that can only be enjoyed because it is in its whole-grain form. The citrusy aroma that bursts forth the moment you bite into it and the juicy texture cannot be experienced with dried powder. It pairs exceptionally well with simmered dishes, carpaccio, and cheese, adding a three-dimensional accent to your cooking. Stone-ground sansho sansho pepper / Japanese pepper is slowly and carefully ground in a traditional mortar, which minimizes frictional heat and locks in the aromatic components. Just a sprinkle on your food releases a delicate, elegant aroma. It is perfect for finishing off Japanese dishes such as eel, yakitori, and miso soup.

The Story of Kanja Sansho-en— From a Mountain Village to Kitchens Around the World, Bringing a Hidden Treasure Back to Life

Aritagawa, Wakayama.
In a mountain village known as the birthplace of Budou Sansho (Japanese pepper), Kanja Sansho-en has remained committed to hand-picking and mortar-grinding, believing in "authenticity over profit."

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

In the mountainous area of ​​Aritagawa, Wakayama.
In the mid-2000s, when young people were leaving town and the lights of the fields were fading, Fuyuki Nagaoka quit his office job and returned to his hometown with his family.
The goal wasn't to rely on subsidies for regional revitalization, but to create a livelihood that would allow people to continue living in the mountains, using their own hands.
The answer he chose was a local treasure he had seen since childhood—the finest variety of "Budou Sansho (Japanese pepper)."
At a time when prices had plummeted and people were laughing, saying, "sansho pepper / Japanese pepper, now of all times?", he dared to bet everything on sansho sansho pepper / Japanese pepper.

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

What Nagaoka focused on was building up the process of "preserving the fragrance."
The best fruits are hand-picked from the thorny trees and slowly ground into powder using a mortar and pestle to prevent the aroma from being lost due to heat.
This approach, prioritizing quality over efficiency, was a manifestation of their commitment to "pleasing customers with something authentic" rather than focusing solely on profit.
Eventually, they added a cafe, directly offering customers new ways to enjoy sansho pepper / Japanese pepper(in chai, sweets, and pasta).
They broke down preconceived notions and gradually gained fans one by one.

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

If domestic understanding wasn't sufficient, then they would prove their value overseas—with that resolve, they continued to take on promotional activities and business meetings throughout Europe.
"Tasting of flavors from Wakayama," an event featuring Wakayama ingredients in Brussels, Belgium; import negotiations with a high-end spice shop in Paris; proposing sansho pepper / Japanese pepper dishes for local restaurants...
The persistent efforts to spread the word eventually created a wave that reached Michelin chefs and selection committee members.
With support from the prefecture and JETRO, they launched 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 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 Articles

"Budou Sansho (Japanese pepper)" that captivated the world's top chefs—A miraculous story from the mountains of Wakayama to the world.