1Japanese pepper (Zanthoxylum piperitum); a deciduous shrub native to Japan in the citrus family, and the spice made from its berries and leaves. It has a bright citrusy aroma, a sharp tingling heat, and a distinctive tongue-numbing sensation — an essential seasoning for grilled eel (unagi), shichimi chili blend, and sanshō-miso. In food contexts the kanji form 山椒 is standard; the katakana サンショウ is used in botanical or scientific writing.
うなぎの蒲焼には山椒をひと振りかけると、脂の重さが引き締まって格段に美味しくなる。
A sprinkle of sansho over grilled eel cuts the richness of the fat and makes it far more delicious.
初夏に採れる山椒の若葉は「木の芽」と呼ばれ、煮物や田楽の上品な香りづけに使われる。
Sansho's tender leaves, harvested in early summer and called 'kinome', are used as an elegant garnish for simmered dishes and dengaku.
山椒の実を乾燥させて粉にすると、七味唐辛子の大切な原料になる。
Drying sansho berries and grinding them into powder produces a key ingredient of shichimi-tōgarashi.
中華料理の花椒と違って、山椒は柑橘のような爽やかな香りが特徴だ。
Unlike Chinese huajiao, Japanese sansho stands out for its fresh, citrus-like aroma.