Sansho 山椒 All-Purpose Oil

Flavor without Sodium
Alternative to Hot Pepper Oil

Cooking with Japanese Pepper, Sansho

Japanese Pepper/Sansho
The Electric Sp,ice

Here’s a recipe for an All-Purpose Oil made with Japanese Pepper/Sansho 山椒.

This is an example of recent developments in Japanese cuisine using Sansho as a flavor enhancer.  It can be particularly helpful for persons looking for low sodium food flavorings.

See also recipes for All-Purpose Hot Sauce and Wheat Noodles with Sansho..

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Wheat Noodles with Sansho 山椒

Using Japanese Pepper/Sansho 山椒
Enhances Natural Flavor of Noodles

Cooking with Japanese Pepper, Sansho

Japanese Pepper/Sansho
The Electric Sp,ice

Here’s an easy  recipe for using Japanese Pepper or Sansho 山椒 in cooking Noodles.

It uses the special properties of Sansho to intensify the natural flavor of the Noodles without adding Salt or Sodium.

This recipe shows how Japanese cuisine is using Sansho as a flavor enhancer. See also the recipe for All-Purpose Hot Sauce, made using Sansho. Continue reading

All-Purpose Hot Sauce

A Flavor Intensifier
Alternative to Hot Pepper Oil

Some cooks in Japan are beginning to experiment with using Japanese Pepper or Sansho as a seasoning for people who want to replace sodium, and also as a possible alternative to Hot Pepper Oil or Rayu, and as a flavor intensifier.

When Sansho is added to food, the food tastes salty, even if no salt is used.  Sansho brings out the natural saltiness of the food itself. It intensifies the aroma as well as flavors of foods and can be helpful for people who need to reduce sodium intake.

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Japanese Cuisine 日本 料理

A Poetical Pursuit of Food [1]
Harmony for the Palate and the Eye

–“All Japanese food needs its setting.” — Sir John Pilcher, H.M. Ambassador to Japan [2]

“I wouldn’t be surprised to see 20 percent of Americans eating sushi as part of their regular diet in 10 or 15 years.” — Boye De Mente, 1987 [3]

Tosa Sake for New Year

Japanese food is one of the great cuisines of the Pacific Rim — and the world. Its popularity is leaping over national boundaries. Japanese cuisine is about Continue reading

Japanese Pepper/Sanshio II

Advanced Know-How
A Shocking Spice

Applying the Research in Your Kitchen: Professor Yumi Miyashita of Tokiyo’s Meiji University Research Institute tested the effects of small amounts of Sansho in various Japanese and Western foods.

Sansho Powder

Sansho Powder

In blindfold tests subjects reported flavor levels that were subjectively “like a hundred times more flavorful” than the usual. Miyashita and her associates confirmed these results with a wide range of foods, including: