Few know it but sansho belongs to the rutaceae family and therefore citrus fruits. Asakura sansho is different from Wakayama sansho budo. It is more subtle, fresher. The notes of verbena and lemongrass are very present and the association with yuzu brings a nice balance.
The perfect Nishikidori pairings: yuzu sansho is a condiment that wonderfully enhances seasonings, marinades, sauces... It is deliciously enjoyed as an accompaniment to fish (grilled or poached), grilled white or red meats, shellfish, smoked salmon, salads mixed dishes, vegetables, fish, beef or veal tartars…
Store in the refrigerator.
Yuzu peels (38.50%), sansho asakura (20%), salt, water, vinegar.
Nutritional values per 100g:
Energy 39 kcal (165 kJ); fat 0.4g, including saturated fatty acids 0.16g; carbohydrates 7.8g, including sugars 2.5g; protein 0.9g; salt 18.5g.
Net weight: 90g