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Dried Sansho Leaf

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description Dried Sansho Leaf Overview

Sansho leaf comes from Zanthoxylum piperitum, a deciduous shrub in the prickly ash family native to Japan. Known as kinome in Japanese cuisine, the leaves have a distinctive citrusy aroma and a mild numbing quality. They are used as a seasoning and garnish for dishes such as bamboo shoots, grilled fish, and miso-based preparations, and are distinct from the more widely used sansho pepper made from the plant's dried berries.

help Dried Sansho Leaf FAQ

What is dried sansho leaf called in Japanese cooking?

The young leaves and shoots of Zanthoxylum piperitum are called kinome. Fresh kinome is a spring garnish, while this catalog item is the dried leaf form of the same Japanese prickly ash plant. [Japanese Ministry of Agriculture](https://www.maff.go.jp/e/policies/market/k_ryouri/search_menu/5766/index.html)

What does dried sansho leaf taste like?

It has a citrus-like aroma and a mild numbing or tingling quality associated with sansho. Drying makes the leaf less green and delicate than fresh kinome but keeps its characteristic Japanese pepper fragrance.

Which Japanese dishes use sansho leaf?

Kinome is used with bamboo shoots, grilled or simmered dishes, kinome miso, rice balls, ochazuke, and noodles. It is usually added as a garnish or finishing seasoning rather than used like a large-volume leafy vegetable. [Japanese Ministry of Agriculture](https://www.maff.go.jp/e/policies/market/k_ryouri/search_menu/5766/index.html)

Is dried sansho leaf the same as Sichuan pepper?

No. Sansho comes from Zanthoxylum piperitum in Japan, while Sichuan pepper usually comes from different Zanthoxylum species, so the citrus aroma and leaf texture are not identical.

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