Sansho in the best season

Every year I look forward to the late spring season when the Japanese pepper, "Sansho" comes out.


I got some "Sansho" fruits from famous Wakayama Prefecture.


I used the fruits to make flavored oil, liqueur and pickling in salt.


Flavored oil is made by marinating them in extra virgin olive oil at a ratio of 1:3 to 1:4 by weight, and it takes about 5 days to finish.

It is best to finish marinating when it has a very refreshing citrus aroma. If the period of time is even a little longer, the pungency will become very strong.
posted by toons at 03:03 | diary