That spoonful is no ordinary miso. It is the miracle of the combination of the "green diamond" that has captivated chefs around the world and the red miso from Kishu Yuasa.
In Aritagawa, Kishu, Wakayama Prefecture, the Budou Sansho (Japanese pepper) that originated here possess a large, fleshy peel, a refreshing citrus aroma, and a crisp spiciness. Their unparalleled fragrance has earned them the title of "green diamonds."
On the other hand, there's the rich and profound red miso brewed by a brewery in Yuasa, Kishu, known as the birthplace of soy sauce. When these two treasures of Kishu meet, the fragrant and elegant spiciness and the mellow umami of the miso come together beautifully to create this "sansho pepper / Japanese pepper Miso."
-- It's more than just a rice accompaniment. It's a one-of-a-kind all-purpose seasoning that elevates your food to the level of a restaurant dish. Enjoy this exquisite product that will bring surprise and elegance to your dining table.
Three reasons why we recommend it
The intense aroma of 100% Budou Sansho (Japanese pepper)
Harvested by hand from the finest "Budou Sansho (Japanese pepper)" variety, native to Aritagawa Town in Kishu and recognized by top chefs worldwide. The large, fleshy berries, concentrated with a refreshing citrus aroma and elegant spiciness, breathe new life into miso.
Yuasa Brewery's Red Miso x No Additives
This soy sauce is made with red miso paste from a traditional brewery in Yuasa, the birthplace of soy sauce, and is made with domestically sourced ingredients. It contains no artificial seasonings or preservatives. It's crafted with sincerity, using only sugar, sake, Japanese peppercorns, mirin, and domestically sourced dashi ingredients.
A versatile rice companion
It can be used not only for hot rice and rice balls, but also for cold tofu, steamed vegetables, grilled fish, chicken dengaku, and as a secret ingredient in stir-fries.It is useful 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 ball with sansho pepper / Japanese pepper miso
Ingredients (for 2 pieces)
Rice: 200g
sansho pepper / Japanese pepper miso: 2 tablespoons
Sesame oil: a little
How to make it
Make rice balls with warm rice.
Spread sansho pepper / Japanese pepper miso paste on the surface and grill both sides in a frying pan or toaster until fragrant.
Finish by adding a little sesame oil for added flavor.
The outside is fragrant and the inside is soft and fluffy. The refreshing aroma of Japanese pepper fills the air, making this a delicious rice ball that will have you coming back for more.
Steamed vegetables with sansho pepper / Japanese pepper miso dip
sansho pepper / Japanese pepper miso: 3 tablespoons
Mayonnaise: 1 tablespoon (optional)
How to make it
Steam the vegetables in a steamer or microwave until soft.
Add mayonnaise to the sansho pepper / Japanese pepper miso and mix well.
Serve with steamed vegetables as a dip.
It's healthy yet satisfying, and pairs especially well with sweet root vegetables.
Grilled chicken thigh with Japanese pepper and miso
Ingredients (for 2 people)
Chicken thigh: 1 piece (approx. 250g)
sansho pepper / Japanese pepper miso: 2 tablespoons
Mirin: 1 tablespoon
How to make it
Cut the chicken into bite-sized pieces and marinate it in a mixture of sansho pepper / Japanese pepper miso and mirin for 30 minutes to 1 hour.
Cook skin-side down in a frying pan, frying on both sides until fragrant and cooked through.
To finish, add the remaining sauce to give it a glossy finish.
The rich flavor of miso and the aroma of sansho pepper / Japanese pepper make this dish irresistible. It's also perfect for packed lunches.
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.
FAQ
What does it taste like? Is it spicy?
The rich, mellow flavor and gentle sweetness of red miso is combined with the refreshing aroma and pleasant spiciness of grape sansho pepper for a deep, deep flavor.The spiciness is not as hot as chili peppers, but has a refreshing, pleasant "spicy" taste, making it popular even with people who don't like spicy food.
Is there a simple way to use it that you can recommend?
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.
How do I store it?
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.
What ingredients does it go well with?
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
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 "aroma first" approach and straightforward honesty are the reasons why their reputation has 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 in the face of adversity
In the mountains of the Arida River in 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. His goal was not to revitalize the local area by relying on subsidies, but to create with his own hands 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 top 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 decision 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 domestic understanding wasn't sufficient, they resolved to prove its value overseas—and continued to take on promotional activities and business meetings throughout Europe. From the "Tasting of Flavors from Wakayama" event in Brussels, Belgium, to import negotiations with high-end spice shops in Paris, and proposing sansho pepper / Japanese pepper menus to local restaurants… Their steady efforts eventually created a wave, reaching even Michelin chefs and selection committee members. With the support of Wakayama Prefecture and JETRO, they established "SANSHO" from Wakayama 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 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 at SANSHO Village.
Picking the tea by hand, grinding it in a mill, preserving the aroma - this repetition is not just a manufacturing process. It is a sign of the local community's determination to resist depopulation and pass on the work of the mountains 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.
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