fbpx
Wikipedia

Zanthoxylum piperitum

January 01, 1970

This article is about an aromatic plant used in Japanese and Korean cuisines. For Chinese or Sichuan pepper, see Sichuan pepper.
"Korean pepper" redirects here. Not to be confused with Korean chili pepper.

Zanthoxylum piperitum, also known as Japanese pepper or Japanese prickly-ash is a deciduous aromatic spiny shrub or small tree of the citrus and rue family Rutaceae, native to Japan and Korea.

Zanthoxylum piperitum
Scientific classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Sapindales
Family: Rutaceae
Genus: Zanthoxylum
Species:
Z. piperitum
Binomial name
Zanthoxylum piperitum
(L.) DC

It is called sanshō (山椒) in Japan and chopi (초피) in Korea. Both the leaves and fruits (peppercorns) are used as an aromatics and flavorings in these countries. It is closely related to the Chinese Sichuan peppers, which come from plants of the same genus.

Names edit

"Japanese pepper" Z. piperitum[1][2] is called sanshō (山椒, "mountain pepper") in Japan,[3] but the corresponding cognate term in Korean, sancho (산초) refers to a different species, or Z. schinifolium[a][4] known as inuzanshō or "dog sansho" in Japan.[5]

In Korea, Z. piperitum is called chopi (초피).[b][4][6] However, in several regional dialects, notably Gyeongsang dialect, it is also called sancho or jepi (제피).

"Japanese prickly-ash" has been used as the standard American common name.[7][8]

Varieties edit

The variety Z. piperitum var. inerme Makino, known in Japan as "Asakura zanshō"[9] are thornless, or nearly so, and have been widely cultivated for commercial harvesting.[10][11]

The forma Z. piperitum f. pubsescens (Nakai) W. T. Lee, is called teol chopi (털초피) in Korea, and is assigned the English name "hairy chopi".[4]

Range edit

Its natural range spans from Hokkaido to Kyushu in Japan,[12] southern parts of the Korean peninsula,[13] and Chinese mainland.[11]

Description edit

 
Fruit and seeds

The plant belongs to the citrus and rue family, Rutaceae.[14]

The tree blooms in April to May, forming axillary flower clusters, about 5mm, and yellow-green in color. It is dioecious,[15] and the flowers of the male plant can be consumed as hana-sanshō, while the female flowers yield berries or peppercorns of about 5mm. In autumn, these berries ripen, turning scarlet and burst, scattering the black seeds within.[11]

The branch grows pairs of sharp thorns and has odd-epinnately compound leaves,[15] alternately arranged, with 5〜9 pairs of ovate leaflets[15] having crenate (slightly serrated) margins.

It is a host plant for the Japanese indigenous swallowtail butterfly species, the citrus butterfly Papilio xuthus, which has also spread to Hawaii.[16]

Chemical analysis has revealed that the seeds contain remarkably high concentrations of sugar-modified derivatives (glucosides) of N-methylserotonin and N,N-dimethylserotonin, also known as bufotenin.[17]

Cultivation edit

In Japan, Wakayama Prefecture boasts 80% of domestic production.[18] Aridagawa, Wakayama produces a specialty variety called budō sanshō ("grape sansho"), which bears large fruits and clusters, rather like a bunch of grapes.[18] The thornless variety, Asakura sansho, derives its name from its place of origin, the Asakura district in the now defunct Yokacho [ja], integrated into Yabu, Hyōgo.[13]

Uses edit

Culinary edit

The Japanese pepper is closely related to the Sichuan pepper of China, and they share the same genus.[19]

Japanese cuisine edit

 
Fresh green Japanese pepper in a supermarket in Japan

The pulverized mature fruits ("peppercorns" or "berries") known as "Japanese pepper" or kona-zanshō (粉ざんしょう) are the standard spice for sprinkling on the kabayaki-unagi (broiled eel) dish. It is also one of the seven main ingredients of the blended spice called shichimi, which also contains red chili peppers.[20] Finely ground Japanese pepper, kona-zanshō, is nowadays usually sold in sealed packets, and individual serving sizes are included inside heat-and-serve broiled eel packages.

 
Young leaves for sale in Tokyo


Young leaves and shoots, pronounced ki-no-mé[20] or ko-no-mé[11] (木の芽, lit. 'tree bud') herald the spring season, and often garnish grilled fish and soups. They have a distinctive flavor which is not to the liking of everyone. It is a customary ritual to put a leaf between cupped hands, and clap the hands with a popping sound, this supposedly serving to bring out the aroma.[20] The young leaves are crushed and blended with miso using suribachi (mortar) to make a paste, a pesto sauce of sorts,[21] and then used to make various aemono (tossed salad). The stereotypical main ingredient for the resultant kinome-ae is the fresh harvest of bamboo shoots,[22] but the sauce may be tossed (or delicately "folded") into sashimi, clams, squid or other vegetable such as tara-no-me (angelica-tree shoots).

The immature green berries are called ao-zanshō (lit. 'green sansho'),[23] and these may be blanched and salted,[11] or simmered using soy sauce into dark-brown tsukudani, which is eaten as condiment.[19] The berries are also available as shoyu-zuke, which is just steeped in soy sauce. The berries are also cooked with small fry fish and flavored with soy sauce (chirimen jako [ja]), a specialty item of Kyoto, since its Mount Kurama outskirts is a renowned growing area of the plant.

There is also a dessert named kirisanshō [ja], rice cake dessert flavored with ground Japanese pepper. It is a specialty in the north.[8]

In central and northeastern Japan, there is also a non-sticky rice-cake type confection called goheimochi, which is basted with miso-based paste and grilled, sometimes using the Japanese pepper as flavor additive to the miso.[24][25] Also being marketed are sansho flavored arare (rice crackers),[26][27] snack foods, and sweet sansho-mochi.[28][29]

Korean cuisine edit

 
Chueo-tang (loach soup) served with chopi powder, perilla powder, and garlic chives

Both the plant itself and its fruit (or peppercorn), known as chopi (초피), are called by many names including jepi (제피), jenpi (젠피), jipi (지피), and jopi (조피) in different dialects used in southern parts of Korea, where the plant is extensively cultivated and consumed.[30]

Before the introduction of chili peppers from the New World which led to the creation of the chili paste gochujang, the Koreans used a jang paste spiced with chopi and black peppers.[6]

In Southern Korean cuisine, dried and ground chopi fruit is used as a condiment served with varieties of food, such as chueo-tang (loach soup), maeun-tang (spicy fish stew), and hoe (raw fish).

Young leaves of the plant, called chopi-sun (초피순), are used as a culinary herb or a namul vegetable in Southern Korean cuisine. The leaves are also eaten pickled as jangajji, pan-fried to make buchimgae (pancake), or deep-fried as fritters such as twigak and bugak. Sometimes, chopi leaves are added to anchovy-salt mixture to make herbed fish sauce, called chopi-aekjeot.

Craftwork edit

In Japan, the thick wood of the tree is traditionally made into a gnarled and rough-hewn wooden pestle (surikogi), to use with suribachi.[19][10] While sansho wood surikogi are less common today, they impart subtle flavor to foods ground with them.[8]

Folk medicine edit

Japan

In Japanese pharmaceuticals, the mature husks with seeds removed are considered the crude medicine form of sanshō. It is an ingredient in bitter tincture [ja], and the toso wine served ceremonially. The pungent taste derives from sanshool and sanshoamide. It also contains aromatic oils geraniol, dipentene, citral, etc.[9][31]

Fishing edit

In southern parts of Korea, the fruit is traditionally used in fishing. Being poisonous to small fish, a few fruit dropped in a pond make the fish float shortly after.[citation needed]

See also edit

 
Wikimedia Commons has media related to Zanthoxylum piperitum.
 
Wikispecies has information related to Zanthoxylum piperitum.

Explanatory notes edit

  1. ^ Korea National Arboretum's entry here is "산초 나무 sancho namu", with 나무 meaning "tree, wood".
  2. ^ Again, the Korea National Arboretum's entry here is "초피 나무 sancho namu", with 나무 meaning "tree".

References edit

Citation

  1. ^ Wiersema, John H.; León, Blanca (1999). World Economic Plants: A Standard Reference. CRC Press. p. 636. ISBN 978-0-849-32119-1.
  2. ^ Ravindran (2017), p. 473.
  3. ^ a b Staples, George; Kristiansen, Michael S. (1999). Ethnic Culinary Herbs: A Guide to Identification and Cultivation in Hawaiʻi. University of Hawaii Press. p. 100. ISBN 978-0-824-82094-7.
  4. ^ a b c Korea National Arboretum (2015). English Names For Korean Native Plants 한반도 자생식물 영어이름 목록집. Pocheon. pp. 683–684. ISBN 978-8-997-45098-5.{{cite book}}: CS1 maint: location missing publisher (link); PDF file via Korea Forest Service
  5. ^ Honda, M. [in Japanese] (1932), "Nuntia ad Floram Japoniae XVIII", Shokubutsugaku Zasshi, 46 (550): 633, doi:10.15281/jplantres1887.46.633
  6. ^ a b Walton, Stuart (2018). "5 Blazing a Trail―chili's journey through Asia and Africa". The Devil's Dinner: A Gastronomic and Cultural History of Chili Peppers. St. Martin's. pp. 104–121. ISBN 978-1-250-16321-9.
  7. ^ American Joint Committee on Horticultural Nomenclature (1923). Standardized Plant Names: A Catalogue of Approved Scientific and Common Names of Plants in American Commerce. The Committee. p. 535.
  8. ^ a b c Kato, Nobuhide (1945), Herbs used in Northern Japan, vol. 39, Brooklyn Botanic Garden, pp. 52–53
  9. ^ a b Kimura et al. (1996), p. 82.
  10. ^ a b "Sanshō さん‐しょう【山椒】", Kojien, 4th ed., 1991.
  11. ^ a b c d e Okuyama, Haruki (1969) [1968]. "Sanshō" さんしょう. Sekai hyakka jiten. Vol. 9. pp. 698–9.
  12. ^ Montreal Horticultural Society and Fruit Growers' Association of the Province of Quebec (1876). First Report of the Fruit Committee. Montreal: Witness Printing House. p. 25.
  13. ^ a b Okada, Minoruえｗ (1998). "Wakanyaku no senpin nijū: sanshō no senpin" 和漢薬の選品20：山椒の選品. Gekkan kanpō ryōhō. 2 (8): 641–645.
  14. ^ Makihara, Naomi (1983). "Spices and Herbs Used in Japanese Cooking". Plants & Gardens. 39: 52.
  15. ^ a b c Ravindran (2017), p. 474.
  16. ^ Gordh, Gordon (2011). Citrus Butterfly. David Headrick. CAB International. p. 308. ISBN 978-1-845-93542-9. {{cite book}}: |work= ignored (help)
  17. ^ Yanase E, Ohno M, Harakawa H, Nakatsuka S (23 September 2010). "Isolation of N,N-Dimethyl and N-Methylserotonin 5-O-β-Glucosides from Immature Zanthoxylum piperitum Seeds". Bioscience, Biotechnology, and Biochemistry. 74 (9, 23): 1951–1952. doi:10.1271/bbb.100261. PMID 20834148. S2CID 26028576.
  18. ^ a b prefectural website:"Wakayama ichban (2) budō sanshō" 和歌山一番②ぶどう山椒 ｜. Wakayama Prefecture. August 2009. Retrieved 2020-01-14.
  19. ^ a b c Ravindran (2017), p. 476.
  20. ^ a b c Andoh & Beisch (2005), p. 47.
  21. ^ Shimbo (2001), p. 261 uses this same metaphor.
  22. ^ Shimbo (2001), pp. 261–, "Bamboo shoots tossed with aromatic sansho leaves (takenoko no kinome-ae)"
  23. ^ Ravindran (2017), p. 475.
  24. ^ "Goheimochi no tsukurikata" 五平餅の作り方. Toyota Goheimochi Gakkai. Retrieved 2011-01-30.
  25. ^ Rural Culture Association Japan [in Japanese] (2006). Denshō shashinkan Nihon no shokubunka 4: Koshūestsu 伝承写真館日本の食文化 5 甲信越. Rural Culture Association Japan. p. 13. ISBN 9784540062285.
  26. ^ "Kyō sanshō arare" 京山椒あられ. Ogura Sanso. Retrieved 2011-01-30.
  27. ^ "山椒あられ". Shichimiya honpo. Retrieved 2011-01-30.
  28. ^ . Sagawa Kurogane no kai. Archived from the original on 2015-04-02. Retrieved 2011-01-30.
  29. ^ . Tawaraya Yoshitomi. Archived from the original on 2012-04-10. Retrieved 2011-01-30.
  30. ^ 박, 선홍 (22 September 2011). "음식 잡냄새 잡고 들쥐 쫓아주는 매콤한 향" [Spicy aroma that deodorizes food and drives out harvest mice]. Chungcheong Today (in Korean). Retrieved 26 December 2016.
  31. ^ Hsu, Hong-Yen (1986). Oriental materia médica: a concise guide. Oriental Healing Arts Institute. p. 382. ISBN 9780941942225., "..citral, citronellal, dipentene; (+)-phellandrene, geraniol;(2)pungent substances: sanshool I (a-sanshool), sanshoamide"

Bibliography

  • Andoh, Elizabeth; Beisch, Leigh (2005). Washoku: recipes from the Japanese home kitchen. Random House Digital, Inc. p. 47. ISBN 978-1-580-08519-9.
  • Kimura, Takeatsu; But, Paul P. H.; Guo, Ji-Xian; Sung, Chung-Ki (1996). International Collation of Traditional and Folk Medicine: Northeast Asia. World Scientific. p. 82. ISBN 978-9-810-22589-6.
  • Shimbo, Hiroko (2001). The Japanese kitchen: 250 recipes in a traditional spirit. Harvard Common Press. ISBN 978-1-558-32177-9.
  • Ravindran, P. N. (2017). "100 Japanese Pepper Zanthoxylum piperitum". The Encyclopedia of Herbs and Spices. CAB International. pp. 473–476. ISBN 978-1-780-64315-1.

January 01, 1970
zanthoxylum, piperitum, this, article, about, aromatic, plant, used, japanese, korean, cuisines, chinese, sichuan, pepper, sichuan, pepper, korean, pepper, redirects, here, confused, with, korean, chili, pepper, also, known, japanese, pepper, japanese, prickly. This article is about an aromatic plant used in Japanese and Korean cuisines For Chinese or Sichuan pepper see Sichuan pepper Korean pepper redirects here Not to be confused with Korean chili pepper Zanthoxylum piperitum also known as Japanese pepper or Japanese prickly ash is a deciduous aromatic spiny shrub or small tree of the citrus and rue family Rutaceae native to Japan and Korea Zanthoxylum piperitum Scientific classification Kingdom Plantae Clade Tracheophytes Clade Angiosperms Clade Eudicots Clade Rosids Order Sapindales Family Rutaceae Genus Zanthoxylum Species Z piperitum Binomial name Zanthoxylum piperitum L DC It is called sanshō 山椒 in Japan and chopi 초피 in Korea Both the leaves and fruits peppercorns are used as an aromatics and flavorings in these countries It is closely related to the Chinese Sichuan peppers which come from plants of the same genus Contents 1 Names 1 1 Varieties 2 Range 3 Description 4 Cultivation 5 Uses 5 1 Culinary 5 1 1 Japanese cuisine 5 1 2 Korean cuisine 5 2 Craftwork 5 3 Folk medicine 5 4 Fishing 6 See also 7 Explanatory notes 8 ReferencesNames edit Japanese pepper Z piperitum 1 2 is called sanshō 山椒 mountain pepper in Japan 3 but the corresponding cognate term in Korean sancho 산초 refers to a different species or Z schinifolium a 4 known as inuzanshō or dog sansho in Japan 5 In Korea Z piperitum is called chopi 초피 b 4 6 However in several regional dialects notably Gyeongsang dialect it is also called sancho or jepi 제피 Japanese prickly ash has been used as the standard American common name 7 8 Varieties edit The variety Z piperitum var inerme Makino known in Japan as Asakura zanshō 9 are thornless or nearly so and have been widely cultivated for commercial harvesting 10 11 The forma Z piperitum f pubsescens Nakai W T Lee is called teol chopi 털초피 in Korea and is assigned the English name hairy chopi 4 Range editIts natural range spans from Hokkaido to Kyushu in Japan 12 southern parts of the Korean peninsula 13 and Chinese mainland 11 Description edit nbsp Fruit and seeds The plant belongs to the citrus and rue family Rutaceae 14 The tree blooms in April to May forming axillary flower clusters about 5mm and yellow green in color It is dioecious 15 and the flowers of the male plant can be consumed as hana sanshō while the female flowers yield berries or peppercorns of about 5mm In autumn these berries ripen turning scarlet and burst scattering the black seeds within 11 The branch grows pairs of sharp thorns and has odd epinnately compound leaves 15 alternately arranged with 5 9 pairs of ovate leaflets 15 having crenate slightly serrated margins It is a host plant for the Japanese indigenous swallowtail butterfly species the citrus butterfly Papilio xuthus which has also spread to Hawaii 16 Chemical analysis has revealed that the seeds contain remarkably high concentrations of sugar modified derivatives glucosides of N methylserotonin and N N dimethylserotonin also known as bufotenin 17 Cultivation editIn Japan Wakayama Prefecture boasts 80 of domestic production 18 Aridagawa Wakayama produces a specialty variety called budō sanshō grape sansho which bears large fruits and clusters rather like a bunch of grapes 18 The thornless variety Asakura sansho derives its name from its place of origin the Asakura district in the now defunct Yokacho ja integrated into Yabu Hyōgo 13 Uses editCulinary edit The Japanese pepper is closely related to the Sichuan pepper of China and they share the same genus 19 Japanese cuisine edit nbsp Fresh green Japanese pepper in a supermarket in Japan The pulverized mature fruits peppercorns or berries known as Japanese pepper or kona zanshō 粉ざんしょう are the standard spice for sprinkling on the kabayaki unagi broiled eel dish It is also one of the seven main ingredients of the blended spice called shichimi which also contains red chili peppers 20 Finely ground Japanese pepper kona zanshō is nowadays usually sold in sealed packets and individual serving sizes are included inside heat and serve broiled eel packages nbsp Young leaves for sale in Tokyo Young leaves and shoots pronounced ki no me 20 or ko no me 11 木の芽 lit tree bud herald the spring season and often garnish grilled fish and soups They have a distinctive flavor which is not to the liking of everyone It is a customary ritual to put a leaf between cupped hands and clap the hands with a popping sound this supposedly serving to bring out the aroma 20 The young leaves are crushed and blended with miso using suribachi mortar to make a paste a pesto sauce of sorts 21 and then used to make various aemono tossed salad The stereotypical main ingredient for the resultant kinome ae is the fresh harvest of bamboo shoots 22 but the sauce may be tossed or delicately folded into sashimi clams squid or other vegetable such as tara no me angelica tree shoots The immature green berries are called ao zanshō lit green sansho 23 and these may be blanched and salted 11 or simmered using soy sauce into dark brown tsukudani which is eaten as condiment 19 The berries are also available as shoyu zuke which is just steeped in soy sauce The berries are also cooked with small fry fish and flavored with soy sauce chirimen jako ja a specialty item of Kyoto since its Mount Kurama outskirts is a renowned growing area of the plant There is also a dessert named kirisanshō ja rice cake dessert flavored with ground Japanese pepper It is a specialty in the north 8 In central and northeastern Japan there is also a non sticky rice cake type confection called goheimochi which is basted with miso based paste and grilled sometimes using the Japanese pepper as flavor additive to the miso 24 25 Also being marketed are sansho flavored arare rice crackers 26 27 snack foods and sweet sansho mochi 28 29 Korean cuisine edit nbsp Chueo tang loach soup served with chopi powder perilla powder and garlic chives Both the plant itself and its fruit or peppercorn known as chopi 초피 are called by many names including jepi 제피 jenpi 젠피 jipi 지피 and jopi 조피 in different dialects used in southern parts of Korea where the plant is extensively cultivated and consumed 30 Before the introduction of chili peppers from the New World which led to the creation of the chili paste gochujang the Koreans used a jang paste spiced with chopi and black peppers 6 In Southern Korean cuisine dried and ground chopi fruit is used as a condiment served with varieties of food such as chueo tang loach soup maeun tang spicy fish stew and hoe raw fish Young leaves of the plant called chopi sun 초피순 are used as a culinary herb or a namul vegetable in Southern Korean cuisine The leaves are also eaten pickled as jangajji pan fried to make buchimgae pancake or deep fried as fritters such as twigak and bugak Sometimes chopi leaves are added to anchovy salt mixture to make herbed fish sauce called chopi aekjeot Craftwork edit In Japan the thick wood of the tree is traditionally made into a gnarled and rough hewn wooden pestle surikogi to use with suribachi 19 10 While sansho wood surikogi are less common today they impart subtle flavor to foods ground with them 8 Folk medicine edit Japan In Japanese pharmaceuticals the mature husks with seeds removed are considered the crude medicine form of sanshō It is an ingredient in bitter tincture ja and the toso wine served ceremonially The pungent taste derives from sanshool and sanshoamide It also contains aromatic oils geraniol dipentene citral etc 9 31 Fishing edit In southern parts of Korea the fruit is traditionally used in fishing Being poisonous to small fish a few fruit dropped in a pond make the fish float shortly after citation needed See also edit nbsp Wikimedia Commons has media related to Zanthoxylum piperitum nbsp Wikispecies has information related to Zanthoxylum piperitum Sichuan pepper Z beecheyanum iwa zanshō hire zanshō Okinawan dialect sensuru gii 3 Z schinifolium inu zanshō Z armatum var subtrifoliatum fuyuzanshōExplanatory notes edit Korea National Arboretum s entry here is 산초 나무 sancho namu with 나무 meaning tree wood Again the Korea National Arboretum s entry here is 초피 나무 sancho namu with 나무 meaning tree References editCitation Wiersema John H Leon Blanca 1999 World Economic Plants A Standard Reference CRC Press p 636 ISBN 978 0 849 32119 1 Ravindran 2017 p 473 a b Staples George Kristiansen Michael S 1999 Ethnic Culinary Herbs A Guide to Identification and Cultivation in Hawaiʻi University of Hawaii Press p 100 ISBN 978 0 824 82094 7 a b c Korea National Arboretum 2015 English Names For Korean Native Plants 한반도 자생식물 영어이름 목록집 Pocheon pp 683 684 ISBN 978 8 997 45098 5 a href Template Cite book html title Template Cite book cite book a CS1 maint location missing publisher link PDF file via Korea Forest Service Honda M in Japanese 1932 Nuntia ad Floram Japoniae XVIII Shokubutsugaku Zasshi 46 550 633 doi 10 15281 jplantres1887 46 633 a b Walton Stuart 2018 5 Blazing a Trail chili s journey through Asia and Africa The Devil s Dinner A Gastronomic and Cultural History of Chili Peppers St Martin s pp 104 121 ISBN 978 1 250 16321 9 American Joint Committee on Horticultural Nomenclature 1923 Standardized Plant Names A Catalogue of Approved Scientific and Common Names of Plants in American Commerce The Committee p 535 a b c Kato Nobuhide 1945 Herbs used in Northern Japan vol 39 Brooklyn Botanic Garden pp 52 53 a b Kimura et al 1996 p 82 a b Sanshō さん しょう 山椒 Kojien 4th ed 1991 a b c d e Okuyama Haruki 1969 1968 Sanshō さんしょう Sekai hyakka jiten Vol 9 pp 698 9 Montreal Horticultural Society and Fruit Growers Association of the Province of Quebec 1876 First Report of the Fruit Committee Montreal Witness Printing House p 25 a b Okada Minoruえｗ 1998 Wakanyaku no senpin niju sanshō no senpin 和漢薬の選品20 山椒の選品 Gekkan kanpō ryōhō 2 8 641 645 Makihara Naomi 1983 Spices and Herbs Used in Japanese Cooking Plants amp Gardens 39 52 a b c Ravindran 2017 p 474 Gordh Gordon 2011 Citrus Butterfly David Headrick CAB International p 308 ISBN 978 1 845 93542 9 a href Template Cite book html title Template Cite book cite book a work ignored help Yanase E Ohno M Harakawa H Nakatsuka S 23 September 2010 Isolation of N N Dimethyl and N Methylserotonin 5 O b Glucosides from Immature Zanthoxylum piperitum Seeds Bioscience Biotechnology and Biochemistry 74 9 23 1951 1952 doi 10 1271 bbb 100261 PMID 20834148 S2CID 26028576 a b prefectural website Wakayama ichban 2 budō sanshō 和歌山一番 ぶどう山椒 Wakayama Prefecture August 2009 Retrieved 2020 01 14 a b c Ravindran 2017 p 476 a b c Andoh amp Beisch 2005 p 47 Shimbo 2001 p 261 uses this same metaphor Shimbo 2001 pp 261 Bamboo shoots tossed with aromatic sansho leaves takenoko no kinome ae Ravindran 2017 p 475 Goheimochi no tsukurikata 五平餅の作り方 Toyota Goheimochi Gakkai Retrieved 2011 01 30 Rural Culture Association Japan in Japanese 2006 Denshō shashinkan Nihon no shokubunka 4 Koshuestsu 伝承写真館日本の食文化 5 甲信越 Rural Culture Association Japan p 13 ISBN 9784540062285 Kyō sanshō arare 京山椒あられ Ogura Sanso Retrieved 2011 01 30 山椒あられ Shichimiya honpo Retrieved 2011 01 30 Mishō ya no Sansho senbei 実生屋の山椒餅 Sagawa Kurogane no kai Archived from the original on 2015 04 02 Retrieved 2011 01 30 Mochi rui 餅類 Tawaraya Yoshitomi Archived from the original on 2012 04 10 Retrieved 2011 01 30 박 선홍 22 September 2011 음식 잡냄새 잡고 들쥐 쫓아주는 매콤한 향 Spicy aroma that deodorizes food and drives out harvest mice Chungcheong Today in Korean Retrieved 26 December 2016 Hsu Hong Yen 1986 Oriental materia medica a concise guide Oriental Healing Arts Institute p 382 ISBN 9780941942225 citral citronellal dipentene phellandrene geraniol 2 pungent substances sanshool I a sanshool sanshoamide Bibliography Andoh Elizabeth Beisch Leigh 2005 Washoku recipes from the Japanese home kitchen Random House Digital Inc p 47 ISBN 978 1 580 08519 9 Kimura Takeatsu But Paul P H Guo Ji Xian Sung Chung Ki 1996 International Collation of Traditional and Folk Medicine Northeast Asia World Scientific p 82 ISBN 978 9 810 22589 6 Shimbo Hiroko 2001 The Japanese kitchen 250 recipes in a traditional spirit Harvard Common Press ISBN 978 1 558 32177 9 Ravindran P N 2017 100 Japanese Pepper Zanthoxylum piperitum The Encyclopedia of Herbs and Spices CAB International pp 473 476 ISBN 978 1 780 64315 1 Retrieved from https en wikipedia org w index php title Zanthoxylum piperitum amp oldid 1219715957, wikipedia, wiki, book, books, library,

article

, read, download, free, free download, mp3, video, mp4, 3gp, jpg, jpeg, gif, png, picture, music, song, movie, book, game, games.