Flavor without Sodium
Alternative to Hot Pepper Oil
Here’s a recipe for an All-Purpose Oil made with Japanese Pepper/Sansho 山椒.
Sansho All-Purpose Oil
¼ cup Vegetable Oil
1 tablespoon whole fresh Sansho berries
Put the Sansho berries in the oil and heat over a medium fire until they release their aroma, about 4 to 5 minutes. Remove from fire, cool, strain and refrigerate. This oil keeps well in the refrigerator for up to 3 months and h olds its flavor and aroma well. It can be added to fried or boiled foods, to dressings and in general used like Hot Pepper Oil or Rayu in cooking and serving food. It intensifies the natural flavors of ingredients but does not contain any extra salt, so is ideal for persons interested in low sodium foods.