East Asia
Japanese Sansho Leaf
Zanthoxylum piperitum, leaf.
Local / Regional Names
Kinome.
Countries / Cuisines
Japan.
Flavor & Aroma
Fresh, citrusy-peppery, milder and greener than the dried berry.
Culinary Uses
A refined springtime garnish, valued for both flavor and visual presentation.
Classic Dishes
Garnish for simmered dishes, soups, and grilled fish, particularly associated with spring seasonal menus.
Pairings
Bamboo shoots (a classic spring pairing), miso, grilled fish.
Timing
Use fresh, added just before serving; often slapped between the palms first to release aroma.
Storage
Fresh only, keeps just a few days refrigerated.
Substitutions
No true substitute; a small amount of the dried berry in a pinch, though the character is quite different.
Cultural / History Notes
Distinct from the dried sansho berry in both form and season of use – kinome is specifically a spring ingredient, while the dried berry is used year-round.
Blend Cross-References
Not a blend component; used as a fresh garnish.
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