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..

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.


1 thought on “Sansho 山椒 All-Purpose Oil

  1. My family and I are plnianng to have a garden tour this coming 2013. And I would like to know if how much time is needed to complete the tour. Please e-mail me so I am updated on this. Thanks..

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