Overview
Japanese pepper, or sansho, is characterized by a fresh aroma and a tongue-numbing tingle. A sprinkle of it can dramatically perk up the flavor of food. Used in Japanese cooking for over 1,000 years, it has given birth to many local delicacies, as well as a proverb that means, "size isn't everything". Every part of the plant, from the young leaves to the flowers, berries and even the bark, is used. Discover why Kyoto chefs cherish this almighty magical seasoning that is both an herb and a spice.
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6 - 1Kurama: Mystical Land of Legends January 11, 2018 -
6 - 2Fabric Pieces: Honoring the Past January 25, 2018 -
6 - 3Celebrating the New Year: With Reverence and Gratitude February 01, 2018 -
6 - 4An Artistic Lineage: Nurturing a Painting Tradition March 15, 2018 -
6 - 5Bubuzuke: A Dish Inspired by Frugality April 05, 2018 -
6 - 6Maiko Hair Ornaments: A Classical Culture of Kawaii April 19, 2018 -
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6 - 10Kyokusui-no-Utage: Poetry with Classic Heian Elegance June 21, 2018 -
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6 - 12Japanese Pepper: The Zesty Spice of Kyoto Cuisine July 19, 2018 -
6 - 13Tatami: The Flooring Underlying Japanese Culture August 16, 2018 -
6 - 14Folding Fans: Cooling Accessories Encapsulate Elegance September 06, 2018 -
6 - 15The Matsuage Festival: Keeping the Fire Tradition Alive September 20, 2018 -
6 - 16The Artisans for the Deities: Enduring Skills and Devotion October 04, 2018 -
6 - 17Kyoto Cosmetics: Secrets for Drawing Out Inner Beauty October 18, 2018 -
6 - 18The Culture of Gold Leaf: Gossamer Layers Beget Profound Beauty November 01, 2018 -
6 - 19Kyoto Swords: Splendor That Dispels Evil Spirits November 08, 2018 -
6 - 20End of the Samurai Era: The Capital Survives Turbulent Times December 27, 2018