Sansho

To make it a little more special, I've served the soup with sansho seasoned fresh scallops, quickly seared to retain their sweet juices. ❋ Haalo (2007)

The sansho works so well here, it adds such an appealing fragrant spice to the dish. ❋ Haalo (2007)

Heat up a fry-pan and when hot add the scallops, sansho side down. ❋ Haalo (2007)

Seared Hawaiian Ahi Tuna dusted with sansho pepper and served over soba noodles with roasted shiitake mushrooms and baby bok choy in a ginger ponzu broth. ❋ Unitas We Stand (2007)

After washing the rice I added the soy sauce, sake, sansho pepper and multigrain mix to my rice maker and set the timer for it to be ready when I got home from work. ❋ Tokyoastrogirl (2007)

The whole house smelled like unagi and sansho........ ❋ Tokyoastrogirl (2007)

Sansho = Zanthoxylum piperitum (some Japanese sources use the alternate name, Zanthoxylum sansho or Zanthoxylum piperitum var. sansho) ❋ Unknown (2005)

Hi CB - sansho is the pod of the prickly ash and it's sold in these narrow glass jars in Asian food stores - it's a japanese spice that has lemon pepper notes - it just adds a little heat and works well with the fattiness of food like tuna. ❋ Haalo (2006)

Fresh tuna is mixed with toasted sesame seeds (a real key to the dish), sesame oil, spring onions, crystallised ginger, sesame oil, soy and pepper (I've used sansho instead of black pepper). ❋ Haalo (2006)

The sansho pepper sprinkled over the fanned fillets adds another aromatic point. ❋ Haalo (2006)

Combine the minced pork I like to mince it myself from pork shoulder with the cabbage, spring onions, soy, sake, sansho, sesame oil and egg in a bowl and mix well. ❋ Haalo (2006)