Origin Hyogo, Japan
Container Aluminum foil bag
Usage These sansho berries can be used whole to season a soup, broth or marinade, or ground in a pepper mill, to season all kinds of dishes (sea bream, breaded pork, pan-fried mushrooms, etc.) and bring them freshness, spice and depth.
Meats Fishes Grilling Sushi & Maki

Sansho

Sansho marinated in soy sauce 30g

Sansho marinated in soy sauce 30g
15,10 €
15,10 €
50,33 € 100g

Ref. 712

In stock

Description

This sansho pepper produced in Tanba City, Hyogo Prefecture, has been cooked with soy sauce before being dried to produce a spice with a fresh and spicy aroma, with a beautiful umami that is used as a condiment.

Flavor

The tangy, lemony scent of sansho berries combines with soy sauce to create a rounder, umami-laden spice with a chewy texture.

Conservation

Keep refrigerated and consume quickly.

Ingredients & Allergens
Sansho berries (sansho, salt) (75%), soy sauce (defatted soy, salt, wheat, soy) (25%)

Allergenes : Soy, Wheat
Nutritional Values

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Origin Hyogo, Japan
Container Aluminum foil bag
Usage These sansho berries can be used whole to season a soup, broth or marinade, or ground in a pepper mill, to season all kinds of dishes (sea bream, breaded pork, pan-fried mushrooms, etc.) and bring them freshness, spice and depth.
Meats Fishes Grilling Sushi & Maki
Naniwa Kombu
The producer

Naniwa Kombu

Founded in 1960, Naniwa Kombu works with kombu to offer a wide variety of products derived from this seaweed without additives, preservatives or any other chemical seasoning. Kombu is matured for more than 3 years in warehouses with carefully regulated temperatures and humidity. Faced with reduced production and soaring prices, the company seeks to generalize the cultivation of good kombu to spread a true umami taste in Japan and around the world. With this in mind, Naniwa Kombu has developed its own brand “Tsuku-shin” and directly operates two stores dedicated to the sale of its products.