Preserved Salted Japanese Pepper!

pepper pepper2 preserved pepper

Japanese Pepper called Sansho are grown in the small pot at my balcony.

Picked the peppercorn and boiled in the hot water for 10mins and dry them on the paper towel.

Check the weight of pepper and add salt (30% of the pepper weight) and ) and same amount of water. And put them in the glass jar. (in the fridge) Leave it for a day and drain the salt water.

And mix with pepper and salt (half weight of pepper) and keep them in the fridge.

Enjoy adding this for Sushi rice, small fish called shirasu etc… Try this one of typical Japanese refreshing spice and lovely aroma.

FYI – Sansho Pepper is used for Unagi (Eel) Dish.

Copyright (C) ASIAN FOODIE 2015

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4 Comments Add yours

  1. Asian Foodie says:

    Hope you will like the taste! 😉

  2. Sounds interesting. ….

    1. Asian Foodie says:

      Hi Chitra! Thanks for your comments. Yes, think so too. It’s a kind of unique flavor but can add a good kick for Japanese dishes especially Unagi (Eel). Japanese enjoy it with sansho pepper not chili pepper. Probably better combination and sansho pepper gives refreshing aroma of the pepper more than chili pepper so suits for the dish. That’s my opinion though.

      I guess supermarket in overseas countries sell dried sansho pepper powder. I find them in Hong Kong, Singapore usually. The brand “House” or “S&B” export them 😉

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