Sansho pepper is a citrusy, tingling Japanese spice traditionally used to brighten dishes with a fresh, aromatic kick. In Yamazoe, Nara, it's harvested at two different stages ― as Green Sansho in early summer and Red Sansho in autumn ― each with its own distinct aroma and flavor.

Here's how the two compare, and what makes each one special.

Characteristics of Green Sansho

- Harvest season: Early summer (May–July)

- Aroma: Fresh and vibrant

- Flavor: Sharp, bright, and spicy

- Best for: Fish dishes, rice with sansho, miso or soy-based recipes

Green sansho is picked in early summer while the berries are still young and bright.

It has a fresh citrus-like fragrance and a sharp, tingling spice.

Characteristics of Red Sansho

- Harvest season: Autumn (September–November)

- Aroma: Sweet, rich, and smooth

- Flavor: Mild and rounded, with depth

- Best for: Meat dishes, soups, or even desserts

As the berries mature, they turn red and split open, revealing black seeds inside.

The spice becomes gentler, and the fragrance deepens into a warm, almost floral sweetness.

We also host a hands-on experience where you can harvest red sansho pepper yourself. Learn more here (Red Sansho Harvest Experience).

Red vs. Green Sansho

- Green Sansho: Early-summer freshness and sharp heat

- Red Sansho: Autumn richness and soft, lingering aroma

Both express Japan’s changing seasons.

Choosing one or the other transforms the character of a dish — sharp and lively in summer, gentle and fragrant in fall.

Fully Ripened Sansho from Yamazoe, Nara

Our sansho grows in Yamazoe Village, an area blessed with clean air and a strong contrast between day and night temperatures.

Each autumn, we carefully hand-pick the fully ripened red berries, then dry and sort them to preserve their natural fragrance and vibrant color.

👉 Shop the Limited-Season Red Sansho

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Read this article in Japanese:

👉赤山椒と青山椒の違い | 香り・辛味・旬の見分け方を写真で解説

sansho, red sansho, green sansho, Japanese pepper, spice, seasoning, Nara, Yamazoe, seasonal ingredients