Sanshō Salt
The Quirky Foodster Team
Ingredients
- Ground sansho combined with salt, similar in structural concept to Sichuan salt & pepper but using the more delicate Japanese sansho rather than Sichuan pepper
Method
- Combine ground sansho with salt; light toasting of the sansho is common before grinding.
- Light toasting of the sansho component recommended.
Origin: Japan.
Use: A finishing salt for grilled foods, particularly unagi (grilled eel) and other rich, fatty dishes.
Classic Dishes: Grilled eel (unagi); various grilled fish and poultry.
Storage: Keeps 3-4 months sealed and dark, given sansho’s tendency to lose potency somewhat faster than Sichuan pepper.
Variations: A more delicate, refined counterpart to Sichuan salt & pepper, reflecting the generally lighter seasoning philosophy of Japanese cuisine relative to Sichuan’s bolder approach.
Substitutions: Plain salt with a small amount of any ground pepper, though the signature numbing quality is entirely lost. Sichuan salt & pepper in a pinch, understanding the flavor will be notably more assertive than genuine sansho salt.
- Ground sansho combined with salt, similar in structural concept to Sichuan salt & pepper but using the more delicate Japanese sansho rather than Sichuan pepper
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