• Baies de Budo Sansho vert de Wakayama 15g
  • Baies de Budo Sansho vert de Wakayama 15g
  • Baies de Budo Sansho vert de Wakayama 15g
Origin Wakayama, Japan
Container Pouch
Usage Budo Sansho has a very powerful aroma, so it is recommended to use it in moderation. In Japanese cuisine, it pairs perfectly with dishes such as kabayaki (grilled eel), yakitori, soba, udon, or sashimi. Thanks to its citrus notes, it enhances seafood (shellfish, crustaceans, fish) and can also be used in marinades for meats such as beef tataki. It can also be incorporated into preparations such as mayonnaise or fruit salad. As an alternative to pepper, it adds freshness and acidity to your soups, chicken stuffings, sauce bases, or even in a pepper mill to enhance your dishes and desserts.
Sauce Stewed dishes Rice

Sansho

Green Budo Sansho berries from Wakayama

Green Budo Sansho berries from Wakayama
23,50 €
23,50 €
1.566,67 € kg

Ref. 731

Size

In stock

Description

Budo Sansho is a rare and precious variety of Japanese Sansho pepper, grown exclusively in Wakayama Prefecture. Its large berries, grouped in clusters reminiscent of grapes (budo in Japanese), give it its distinctive name. Used since ancient times as a condiment and natural remedy, it is known to stimulate the appetite and promote blood circulation thanks to its polyphenols with antioxidant properties. Coming from a thorny shrub that can reach 6m in height, it belongs to the Rutaceae family, like citrus fruits. Budo Sansho is harvested by hand in May over a week, then its hulls are separated from the seeds before being carefully dried, thus preserving all its aromatic power.

Flavor

Often compared to Sichuan pepper, Budo Sansho is a spice with lemony and minty flavors. Its fresh aroma combines spicy accents and a slight peppery touch, with notes of lemongrass, grapefruit, and fresh herbs.

Preservation

Store in a cool, dark place (preferably in the refrigerator)

Ingredients & Allergens

Dried sansho berries (budo type) (100%)

Nutritional Values

View full details
Origin Wakayama, Japan
Container Pouch
Usage Budo Sansho has a very powerful aroma, so it is recommended to use it in moderation. In Japanese cuisine, it pairs perfectly with dishes such as kabayaki (grilled eel), yakitori, soba, udon, or sashimi. Thanks to its citrus notes, it enhances seafood (shellfish, crustaceans, fish) and can also be used in marinades for meats such as beef tataki. It can also be incorporated into preparations such as mayonnaise or fruit salad. As an alternative to pepper, it adds freshness and acidity to your soups, chicken stuffings, sauce bases, or even in a pepper mill to enhance your dishes and desserts.
Sauce Stewed dishes Rice
Hirano Seishoan
The producer

Hirano Seishoan

Founded in 2009, our producer Hirano Seishoan is a key reference for Budo Sansho, a rare and aromatic variety of Japanese Sansho pepper, named for its grape-like clusters (“Budo” means grape in Japanese). Based on the lands of Mount Koyasan, a sacred Buddhist site in the heart of Wakayama Prefecture, their plantations stretch across the fertile lands of Aridagawa, a region with a varied climate recognized as the largest Sansho producer in Japan. Hand-picked and carefully selected, the berries are immediately dried and then slowly ground in a stone mortar. Each year, Hirano Seishoan ships dozens of tons of this pepper worldwide. Beyond the quality of their products, we are proud to support a producer who is actively committed to fighting the aging of the farming population, preserving ancestral know-how, training the next generation of farmers, and promoting the inclusion of workers with disabilities. A passion, authentic expertise, and an incomparable flavor. 

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A
Anonyme
Testé avec un tartare de mulet de pleine mer

Testé avec un tartare de mulet de pleine mer. Excellent.