That spoonful is not just miso.
--The miracle of the meeting between the "green diamond" that has captivated chefs around the world and Kishu Yuasa red miso.

Wakayama, Kishu, Arida River.
Born hereGrape sansho pepperThe large, fleshy fruit has a refreshing citrus aroma and a clean, spicy taste, and its unparalleled aroma has earned it the nickname "green diamond."

On the other hand, there is a rich and deep red miso made by a brewery in Kishu Yuasa, known as the birthplace of soy sauce.
These two treasures of Kishu come together,A fragrant and elegant spiciness, with the mellow umami of misoThis "Sansho Miso" is a wonderful blend of these ingredients.

--It's more than just a side dish to go with rice.
A one-of-a-kind all-purpose seasoning that elevates your food to the level of a restaurant dish.
Please enjoy this exquisite dish that will bring surprise and elegance to your dining table.

Three reasons why we recommend it

① The vivid aroma of 100% grape sansho pepper

The highest quality "grape sansho" (Japanese pepper) native to Aridagawacho, Kishu, recognized by top chefs around the world, is hand-picked.
The refreshing citrus aroma and refined spiciness concentrated in the large, fleshy skin of the fruit breathe new life into miso.

② Yuasa Brewery's Red Miso x No Additives

It uses red miso made from domestic ingredients by a traditional brewery in Yuasa, the birthplace of soy sauce.
No chemical seasonings or preservatives are used.
This is an honest product made using only sugar, sake, Japanese peppercorns, mirin, and domestically produced dashi ingredients.

3. A versatile food companion

It goes well with hot rice and rice balls, as well as with cold tofu, steamed vegetables, grilled fish, chicken dengaku, and stir-fries.
It can be used in a wide range of dishes, both Japanese and Western, and will bring new surprises and depth to your daily meals.

Food arrangements and recipes

● Grilled rice balls with Japanese pepper and miso

Ingredients (for 2 pieces)

• Rice: 200g
• Sansho miso: 2 tablespoons
• Sesame oil: a little

How to make it

1. Make rice balls with warm rice.
2. Spread sansho miso on the surface and toast both sides in a frying pan or toaster oven until fragrant.
3. Finish by adding a little sesame oil for added flavor.

👉 Fragrant on the outside and soft and fluffy on the inside.
The refreshing aroma of sansho pepper spreads throughout the mouth, making this a delicious rice ball that you won't be able to stop eating.

● Steamed vegetables with sansho miso dip

Ingredients (for 2 people)

• Your favorite vegetables (broccoli, carrots, radishes, sweet potatoes, etc.): appropriate amount
• Sansho miso: 3 tablespoons
• Mayonnaise: 1 tablespoon (optional)

How to make it

1. Steam the vegetables in a steamer or microwave until soft.
2. Add mayonnaise to the sansho miso and mix well.
3. Serve with steamed vegetables as a dip.

👉 Healthy yet satisfying.
It goes particularly well with sweet root vegetables.

● Grilled chicken thigh with Japanese pepper and miso

Ingredients (for 2 people)

• Chicken thigh: 1 piece (approx. 250g)
• Sansho miso: 2 tablespoons
• Mirin: 1 tablespoon

How to make it

1. Cut the chicken into bite-sized pieces and marinate in a marinade made from sansho miso and mirin for 30 minutes to an hour.
2. Cook skin-side down in a frying pan, frying on both sides until fragrant and cooked through.
3. To finish, add the remaining sauce to give it a glossy finish.

👉 The richness of miso and the aroma of sansho pepper make this a mouthwatering dish.
It's also perfect for bento boxes.

● Other arrangement examples

• Serve it on hot rice for a blissful bite.
• Mix it into potato salad for a grown-up taste.
• Serve on top of steamed daikon radish or dengaku for a restaurant-style meal
• As a condiment for grilled fish (such as Spanish mackerel, mackerel, and salmon)
• Spread it on freeze-dried tofu or deep-fried tofu and grill it until fragrant.
• As a condiment for hiyayakko and yudofu
• Enjoy it as is with porridge
• Raw cabbage as a dip
• Use it as a secret ingredient in stir-fries, meat miso, and Japanese-style pasta sauces.
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Frequently Asked Questions (Q&A)

Q1. What does it taste like? Is it spicy?
A. The mellow richness and gentle sweetness of red miso is combined with the refreshing aroma and pleasant spiciness of grape sansho pepper to create a deep flavor.
The spiciness is not as hot as chili peppers, but has a refreshing, pleasant "tingle" that is popular even with people who don't like spicy food.

Q2. Are there any easy ways to use it?
A. First, try it on rice, or with cold tofu or steamed vegetables.
We also recommend grilled rice balls, eggplant dengaku, and miso-grilled deep-fried tofu.

Q3. How do I store it?
A. Before opening, store at room temperature away from direct sunlight.
After opening, store in the refrigerator, scoop out portions with a clean spoon, and consume as soon as possible.

Q4. What ingredients does it go well with?
A. It is great for rice, tofu, steamed vegetables, as well as miso-marinated chicken, pork, and fish, grilled dishes, stir-fries, stews, and even as a dip for vegetable sticks.

The story of Kanja Sanshoen

From the mountain village to the kitchens of the world, a buried treasure once again

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 in the face of adversity

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 a 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 people turned their heads -- the surprises 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.