Tsuno, Sansho Oil, 150ml
Sansho-scented oil from Wakayama for a citrus tingle in a few drops.
Tsuno's sansho oil (山椒香味油, sansho kōmi abura) carries the bright, citrus aroma and gentle numbing tingle of sansho pepper in a light rice bran oil. The label marks it 紀州 (Kishū), the old name for Wakayama, where Tsuno is based, and こめ油使用, made with rice bran oil. A few drops finish a dish. 150ml glass bottle.
Pairs with: Tsuno Rice Bran Oil (1.5kg), Shinohata Budo Sansho Powder (6g) and Shinohata Dried Budo Sansho (8g).
Why Chefs Choose This
- Aroma on demand: sansho fragrance in liquid form, ready to finish a plate in seconds.
- Clean carrier: a light rice bran oil lets the sansho lead.
- Controlled tingle: the numbing warmth builds gently, drop by drop.
- No grinding: no mill, no loss of aroma from ground pepper sitting in a tub.
How to Use
- Grilled fish and eel: a few drops over unagi, mackerel or yakitori.
- Sashimi and tofu: finish carpaccio-style fish or chilled tofu with salt and a drizzle.
- Noodles and soups: a drop or two on ramen, soba or clear soups just before serving.
- Beyond Japan: whisk into mayonnaise or a vinaigrette, or finish roast pork and grilled vegetables.
Sansho (山椒) is the Japanese pepper, the seed husk of the prickly ash, and a cousin of Sichuan pepper. It brings a citrus, almost lemony aroma and a tingling numbness on the tongue, and it is the traditional partner for grilled eel (unagi). Wakayama, historically Kishū (紀州), is Japan's main sansho-growing prefecture. Tsuno Food Industrial was founded in 1947 in Katsuragi, Wakayama, and is best known for rice bran oil, which is the base of this sansho oil.
Learn more: Sansho, the Japanese Pepper
What does sansho oil taste like?
Citrus first: a bright, lemony, slightly floral aroma that rises as soon as the oil hits warm food. Then the tingle, a light buzzing numbness on the lips and tongue that builds and fades. There is no chilli heat. The rice bran oil is light and neutral, so the sansho carries the whole flavour. Used sparingly it lifts rich and fatty food and makes a dish taste fresher.
Product Details
| Type | Sansho kōmi abura (山椒香味油), sansho-scented oil |
| Brand | Tsuno (築野食品), founded 1947 in Katsuragi, Wakayama |
| Key Feature | Sansho aroma in a light rice bran oil (こめ油使用) |
| Origin | Wakayama Prefecture, Japan |
| Volume and Format | 150ml glass bottle |
| Best Used As | Finishing oil for fish, eel, noodles and dressings |
What is the difference between sansho and Sichuan pepper?
They are related plants from the same Zanthoxylum family and both make the tongue tingle. Sansho is the Japanese species: more citrus and floral, with a lighter, cleaner numbness. Sichuan pepper is woodier and more intense, and is usually paired with chilli. Sansho is used on its own to lift grilled eel, fish and simmered dishes.
How much sansho oil should I use?
Very little. Start with a few drops per plate and taste. It is a finishing oil, so add it at the end, off the heat, where its aroma stays bright. Heating it hard drives off the fragrance. For a dressing, a teaspoon in a small batch of vinaigrette or mayonnaise is plenty to begin with.
How should I store it after opening?
Keep the bottle tightly closed in a cool, dark place, away from the hob and direct light, and follow the date on the label. Aroma is what you are paying for, and it fades with heat, light and air, so use it steadily rather than keeping an open bottle for months.
SKU : S0221