Discover the key differences between Red and Green Sansho pepper from Yamazoe, Nara, Japan - a spice known for its changing aroma through the seasons.

Learn how their distinct flavors, harvest times, and culinary uses capture the essence of Japan's mountains and traditions.

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.

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

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