Sanshō

Literally translating to “mountain pepper,” sanshō are the peppercorns of the Japanese prickly ash. They’re earthy green berries which you can buy both as whole peppercorns or powdered, the latter of which is often sold in a distinct green spice jar.

Sanshō are related to the Sichuan peppercorn, although they comparatively have a mellower spice level and a fresher flavor. They’re peppery and pleasantly tingly, with a citrusy brightness. Almost like a more “spring-y” version of the Sichuan peppercorn.

Typically, sanshō is used especially with broiled unagi, while also being a core ingredient in the shichimi spice blend. It’s also popular on other meats, noodles, hot pot… Really, this spice can be sprinkled on whatever you want to add that bright kick to.

Immature sanshō can also be cooked or cured in a variety of ways and then eaten even just by themselves after doing so. And the young shoots and leaves are used as garnishes for some dishes in the spring in Japan, or pickled or as a vegetable in other (often fried) dishes in Korea.

If you’re looking for powdered sanshō, you can find that at Uwajimaya in our spice aisle. You’ll also sometimes see whole sanshō peppercorns in our Grocery department.