Ripened Red Sansho Powdered Spice (8g)

Seller: Moritokuzo
Producer: Moritokuzo
ID: 217
Powerful numbing spice derived from ripened red sansho.
¥ 1,350
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This spice is made from ripe, red sansho that has been cultivated for a longer period of time than typical sansho. This spice is characterized by its rich and deep-numbing flavor, and when added to meat dishes, the flavor of the ingredients is accentuated. Sprinkle this sansho on yakitori, steak, stew, curry, and more for a delicious meal with an exciting numbing sensation. Store in a cool, dark place. After opening, it is recommended to store in the refrigerator or freezer.
Dietary Restrictions
  • Gluten-free
  • Halal
  • Kosher
  • Vegan
  • Vegetarian
  • Pescetarian
Technical Details
  • Product weight: 8 gr
  • Product height: 1 cm
  • Product width: 9 cm
  • Product length: 15 cm
DISCLAIMER: Please be aware the common allergens and dietary restrictions listed here are directly translated from the product’s packaging and information from the seller. We cannot guarantee the presence or lack of certain allergens/animal products in the products. Please use caution for any personal health concerns when consuming these products at your own risk.
Ripened Red Sansho Powdered Spice (8g) is produced in Kochi prefecture.
Kochi Prefecture
Moritokuzo is a proud seller of specialty food products originating from Kochi Prefecture. The Kochi region is blessed with an abundance of oceans, mountains, and rivers, resulting in a wide variety of high quality goods.

One such product that Moritokuzo sells is sansho (Japanese pepper). Grown on the steep hills of Kochi Prefecture, this unique spice produces a wonderful tingling and numbing sensation on the tongue when consumed.

Other regional specialties include yuzu kosho (Japanese citrus pepper) and dressings. These products add color to the daily dining table and help accentuate the taste of other ingredients.

One must-try product provided by Moritokuzo is the rice cultivated by the Niida Township Rice Club. By analyzing the makeup of every field and creating a detailed cultivation plan, this club has been able to produce some of the country’s highest rated rice year after year.