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Kyoto Fushimi Kohachi Sanshodo
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We use domestically produced chirimen jako and Asakura sansho from Tajima, Hyogo Prefecture to enjoy an elegant citrus aroma. We do not use any starch syrup and use the traditional old-fashioned method of additive-free production without chemical seasonings. It is a gentle taste made by making a seasoning liquid with a unique blend of local sake, mirin, and dark soy sauce from Fushimi, Kyoto, and cooking slowly and slowly. *JFS-B Plus certified
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Chirimen Sansho Pepper Hannari *Additive-free traditional manufacturing method without chemical seasonings Contents: 70g 1 case of 20p (JFS-B Plus certified certified)

We use domestically produced chirimen jako and Asakura sansho from Tajima, Hyogo Prefecture to enjoy an elegant citrus aroma. We do not use any starch syrup and use the traditional old-fashioned method of additive-free production without chemical seasonings. It is a gentle taste made by making a seasoning liquid with a unique blend of local sake, mirin, and dark soy sauce from Fushimi, Kyoto, and cooking slowly and slowly. *JFS-B Plus certified

Kyoto Fushimi Kohachi Sanshodo

Company details
株式会社京都山本フーズ
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Chirimen Sansho Pepper Hannari *Additive-free traditional manufacturing method without chemical seasonings Contents: 70g 1 case of 20p (JFS-B Plus certified certified)
Wholesale rate

??? %

Suggested retail price

￥1,200

Earliest shipping date

Ships within 1 week

inventory

In stock

Tax Rates

8%

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Kyoto Fushimi Kohachi Sanshodo

In the vicinity of Omotesando in Fushimi Inari, Kyoto, we manufacture and sell additive-free chirimen sansho and seafood-related products that do not use chemical seasonings using an old-fashioned manufacturing method that has been handed down from generation to generation.
1
We manufacture and sell additive-free chirimen sansho and seafood-related products that do not use chemical seasonings.
2
Carefully selected domestic ingredients, Asakura sansho pepper, local sake from Fushimi in Kyoto, and dark soy sauce are slowly and slowly cooked using an old-fashioned manufacturing method that has been passed down from generation to generation.
3
There are three types of chirimen sansho, which is rare in Kyoto: light, hannari (medium taste), and dark.
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Brand review for Kyoto Fushimi Kohachi Sanshodo

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Food & Beverage
Posted on
9/7/25
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お客様の反応としては、「カルシウムたっぷり」に惹かれるようです
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Chirimen Sansho Pepper Hannari *Additive-free traditional manufacturing method without chemical seasonings Contents: 70g 1 case of 20p (JFS-B Plus certified certified)
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