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Sancho

 
 

The Sansho berry has grown in the wild in Japan for around 5,000 years, but the cultivation started around 250 years ago.

About 100 tonnes of Sansho berries are harvested annually in Wakayama Kochi and Hyogo prefectures. The Japanese have traditionally used Sansho berries with fish dishes, namely eel.
More recently, they use it on grilled meat (yakiniku) and on yakitori. Sansho berries will enliven fried squid, dairy products like cheese or chocolate and ice cream.
Sansho berries are harvested in July-August

The berry releases aromas of menthol with citrus notes. Once ground with a pestle and mortar, it releases flavours of camphor and hints of menthol.