The best sancho pepper on the market made from Wakayama budoh sansho, the large and spicy variation of the plant. You get the real rinds tightly packed into a glass jar. Keep them dry and only use the portion for the meal you plan. Grind them in a suribachi mortar. The suribachi will bring out the best of the taste - especially if it is one of those traditional Japanese mortars that come with a pestle made of fragrant sansho tree wood.
Contents: approx. 10 g
