It is a sansho fruit for cooking. It is made from domestic sansho pepper with a refreshing aroma and tangy spiciness. If you add it when boiling blue fish, you can remove the smell of fish, and it can also be added to rice bowls, simmered condiments, tsukudani with grated kelp, etc., to bring out the taste of various dishes. ★ How to ★ cook chirimen sansho pepper The actual sansho pepper is based on 10% of the potatoes! ! <じゃこ100gに対して、酒100cc、醤油30cc、味醂40cc> Simmer the sake, soy sauce, and mirin, and add the chirimen jako. (A little sugar for sweetness) Reduce the heat to low and mix so that the juice is mixed. Add the sansho pepper with a little juice left. If you transfer it to a reed and let it suck the juice, the frizzy noodles and sansho pepper are ready. </じゃこ100gに対して、酒100cc、醤油30cc、味醂40cc>