Sansyo (Japanese Pepper)
- Published 2010.9.15
| Growing Area | - |
|---|---|
| Season | July - September |
Dried skin of a ripe one can be used to get rid of the smell of broiled eel or as an ingredient of spice. It can also be used as a garnish for Kaiseki Ryori (an elegant Japanese meal served in delicate courses). The most common usage of it is to sprinkle on to give a fragrance.
