Nihon Chomiryo Tabi
Hida Sansho Powder (飛騨山椒 山椒粉)
The story behind it
The highlands of Oku-Hida in Gifu swing widely between hot and cold, and the kogen sansho grown there is known for an aroma that is clean and forceful. Hida Sansho grows and processes sansho in this area and does nothing else.
The powder is finished with no additives, and its character is a fresh aroma that lifts off it and a tingle that lingers. The quality has earned it a place at some well-known unagi restaurants. It is a different thing from Wakayama's budo sansho: this is the clear aroma of the mountains.
Light, long-keeping, and singular in aroma. One jar to show you how much there is to sansho in Japan.
How to use it
Essential on grilled unagi, and a shake finishes yakitori, miso soup, or hot pot. Add it to mapo tofu or dandan noodles and both the aroma and the tingle go a step deeper. Refrigerate to hold the aroma.