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.
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