Sansho pepper, sometimes called Japanese pepper, provides a similar numbing sensation to the Sichuan pepper but with a brighter, citrusy flavor. The term refers to the green berries of the Japanese prickly-ash, which grows in the hills of Kochi. These berries are dried to concentrate the flavor, aroma, and cooling feeling. Sansho is used in many traditional Japanese dishes such as grilled eel. It enhances meat or fish, and can add complexity to craft gins and cocktails.
OTHER FRESH PRODUCTS
Discover yuzu, Kochi's signature fruit. This distinctive citrus fruit adds a fresh note to Japanese and Western dishes, and coc…
Kochi finger limes are bursting with flavor and look spectacular on dishes from sushi and seafood to dessert.
Savor the crisp, juicy texture and subtle sweetness of Kochi's Niitaka pears. Eat them raw or add a sweet element to marinades.
Kochi growers nurture their melons one by one, ensuring large, flavorful fruit with delicate flesh.
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