Finely ground powdered sansho produces the sansho aroma, while coarse ground sansho gives a tangy taste and enhances the sweet taste of white miso.

Our perfect combination : for Japanese dishes, it can be used for white fish and steamed vegetables as well as for salad dressings.
Very fresh, rich in perfumes and aromas, it is used as a condiment and can also be used to marinate meats ; a generous pinch under a baked scallop or as an accompaniment to half-cooked foie gras, or baked foie gras slice, will be a delightfully surprising effect.
We often talk about sansho pepper but this berry is not part of the pepper family, but that of Rutaceae (citrus). Its peculiarities: a very fruity flavor of lemongrass, lemon, almost minty. Tingling on the tongue in mouth and explosion of flavor. Its particularity is its very spicy citrus flavor.