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.

Sansho All-Purpose Hot Sauce



Cooking with Japanese Pepper, Sansho

Japanese Pepper/Sansho
The Electric Sp,ice

2 tablespoons Vegetable Oil
1 clove Garlic
½ cup Water
3 tablespoons Soy Sauce
1½ teaspoons sugar
1 teaspoon Japanese sake
½ teaspoon Japanese Pepper (Sansho), freshly ground if possible


Combine all the ingredients well and use as a seasoning. For example, this sauce goes well as a dressing on a simple salad of sliced Avocado and sliced Onions. Cooks in Japan are using this sauce to flavor dishes made with Meat and Poultry, Fish and other Seafoods and a variety of Vegetables.



1 thought on “All-Purpose Hot Sauce

  1. Pingback: How to prepare Chinese wheat noodles with Japanese pepper | Pacific Rim Gourmet

Leave a Reply

Your email address will not be published. Required fields are marked *