Asakura sansho pepper, which has a large, refreshing citrus aroma and a peppermint-like aroma, is aged until the fruit turns red and turned into powder. It goes well with fish and meat not only in Japanese but also Western food, and is perfect for a variety of dishes. (1) What is the explanation of sansho in the first place? Sansho is a deciduous shrub of the genus Sansho in the Citrus family of Japan, and has been used as the oldest spice in Japan since ancient times. It is characterized by a refreshing aroma and a numbing spiciness that stimulates the tongue, and various parts such as young leaves (tree buds), unripe fruits (real sansho), and ripe fruit skins (powdered sansho) are used in traditional Japan cuisine. It is widely used as a condiment, tsukudani, and spice for grilled eel, and is also used as a herbal medicine and beauty product, and as a herbal medicine, it has the effects of improving gastrointestinal function, reducing pain, moisturizing, and promoting blood circulation. (2) Difference between sansho green powder and sansho red powder The main difference between "green powder" and "red powder" of sansho pepper is the degree of ripeness. Blue powder is made from dried peels of immature green fruits and has a refreshing aroma and pungent spiciness, while red powder is made from dried ripe and reddened fruit skins, and is characterized by a fruity and elegant aroma with less astringency than green sansho pepper. (3) Explanation of the red powder of Asakura sansho pepper Characteristics of red powdered sansho pepper • Classy Fragrance: Unlike the refreshing aroma of green sansho pepper, red sansho pepper has a sweet and fruity aroma when fully ripe. • Mild pungency: Ripening relieves the pungency and numbness, making it an elegant and refreshing stimulation. • Beautiful colors and rarity: Ripening the fruit on the tree until it turns red is not often produced in the first place because it puts a burden on the tree due to the nutrients. Because of the above, it is considered a rare and valuable spice due to its very low yield. • Versatile Uses: Not only can it be added in small quantities to Western food, meat dishes, fish dishes, etc., but it also goes well with a variety of ingredients and drinks, such as coffee, tea, chocolate, cakes, and cheese.