🍱 Sansho no Ha no Tukudani

Kyoto Prefecture has the “Tango” Mountains in the north, the” Tamba” Mountains in the center, and a low mountain range of less than 1,000 m. Most of the Nantan area from Nakatan to Nantan is mountainous. The Tamba Mountains are interspersed with “Satoyama”villages, and rivers of all sizes, including the Katsura River, flow between the mountains. The Tamba mountains are rich in mountain produce, and “Sansho” (Japanese pepper) trees have been growing wild throughout the region since ancient times and have been used as an ingredient to accentuate dishes. “Sansho” sprouts in spring, and these young shoots are called "kinome," or "sprouts of trees," and are used in dishes such as simmered or grilled dishes,” kinome miso”, and vinegared dishes to enjoy their aroma. In April, it produces small yellow flowers. Known as "Hana-Sansho," the flowers as well as the leaves are picked together. In May, the light green color of "Jitsu-Sansho"(berries of Sansho) becomes available. The season for the Sansho berry is short, so that is usually made into” Tsukudani” (food boiled in soy sauce) or” Chirimen -Zansho” (dried Japanese pepper) while it is still soft. In autumn, "Wari-Sansho"(cracked pepper) begins to appear on store shelves. Sansho can be enjoyed in a variety of dishes depending on the harvest season, and is widely known as an indispensable ingredient in Kyoto cuisine and “Obanzai”.