The Budo sansho is a spice specially made in Japan that has a fragrant scent and with a slightly spicy taste when it is eaten. There are different varieties of sansho grown, however, the variety grown in Wakayama prefecture is characterized by the screws of large berries in clusters that resemble bunches of grapes, and as such, it is called budo sansho, (budo, which means grape in japanese). The Wakayama prefecture is the region that boasts the largest production of sansho in Japan, cultivating the budo sansho. Compared to other varieties, another feature of budo sansho is his thick pericarp. At the beginning of the summer they form a fruit the fresh green and luscious.
Cousins of those of Sichuan, the berries of sansho are known to be a good natural preservative of meat and fish. These berries of Sansho are dried and have a smell citrusy fresh lemon with a background of spicy and slightly peppery. Can be used whole, as peppercorns in your soup, the stuffed chicken, as the base of sauces or in a pepper grinder to give freshness and acidity to your dishes and desserts such as macedonia, etc