Kochi · Niyodo River · Sansho Berries
Mi Sansho (Sansho Berries)
Brought directly from Kochi — only by Hokkaido Uni Shop.
What is Mi Sansho?
Mi sansho (実山椒) is dried sansho berries from the Niyodo River region of Kochi, known for a high citrus aroma and a tongue-tingling spice. Sansho is the Japanese pepper behind that signature numbing sensation and complex citrus note. These are whole dried berries, best ground fresh over grilled eel (unagi) or meats. This pack is 300g.
Whole berries are the point. Unlike pre-ground sansho, they hold their essential oils until you grind them, so the aroma is at its fullest the moment it hits the food. A little brings a bright, citrusy lift and a gentle numbing warmth — nothing like a plain hot pepper.
Specifications
| Origin | Niyodo River, Kochi, Japan |
| Type | Mi sansho (実山椒) - sansho berries |
| Weight | 300g |
| Character | Citrus aroma, tongue-tingling numbing spice |
| State | Dried (whole berries) |
| Best for | Grilled eel, meats, grinding fresh |
How to enjoy
Grind the whole berries fresh, just before serving, in a mortar or a spice grinder. The classic is a dusting over grilled eel (unagi kabayaki), where the citrus and numbing warmth cut the richness. It's also good over grilled or simmered meats, yakitori, miso soup, and noodles, and it seasons tsukudani and simmered dishes. A little goes a long way.
Pairing notes — grilled eel, yakitori, grilled meats, miso soup, and noodles.
Storage: Dried and shelf-stable. Keep in a cool, dry place away from direct sunlight and moisture, sealed after opening, and grind only what you need to keep the aroma. A pre-order item that usually takes about a week to prepare. Any transit damage should be reported to the carrier directly.
