Early summer is a good season to make homemade sansho pepper seasoning. Some of you may not heard the name of the produce but if you have enjoyed unagi in Japan, green pepper powder are mostly served with the unagi together. That’s Sansho Pepper.
I bought fresh sansho pepper from the farmers market and take everything out from the stem…. it’s easy but really hard to finished cos took nearly 40-45mins! ;(
Anyway after wash them, boiled in a hot water with salt until the fresh pepper becomes a little soft. Then drain the water and again leave them in a cold water for a while. Then drain well with paper towel.
I made there types of sansho seasoning. Salted one … mixed salt ( 8-10% weight of sansho) and leave it in the fridge.
Shoyu and Miso… put sansho pepper in the glass jar and add Shoyu (soy sauce), Miso(fermented soybean paste) .
When it will be ready to eat (approx one week to ten days), I will use them for my Japanese dish!