Sansho (Japanese pepper)

山椒 / sanshō

Flavor and role: Ground husks of the Japanese prickly ash berry, related to Sichuan pepper, with a fresh citrus aroma and a light tongue-tingling effect. It is the same kind as Korean chopi.
Typical dishes and uses: Unadon (eel rice bowl), yakitori, chueo-tang (Korean loach soup), maeuntang (spicy fish stew), shichimi.
Substitutes: ½ tsp sansho = ½ tsp Korean chopi powder or ¼ tsp ground Sichuan pepper + a little lemon zest.
Storage: The aroma fades very quickly, so buy small packs, keep them sealed in the fridge and use within 2-3 months.
Main countries: Japan · Korea
Used in this book: Sansho Cacio e Pepe Udon Thick-Cut Katsudon with Fresh Dashi Japanese Miso Mapo Udon Seared Chicken Thigh Oyakodon with Homemade Dashi Crispy-Skin Teriyaki Chicken with Charred Negi Charcoal Yakitori Duo: Salt Negima and Tsukune

Updated 2026-10-10