Hida
Takayama
Sansho
OUR PHILOSOPHY
At Takayama Sansho, three values guide everything we do:
Nature, Community, and Everyday Life.
01
Protecting the Sansho of Okuhida
Takayama Sansho is a native Japanese pepper that has taken root in the land of Okuhida for more than 80 years.
Winters fall below –10°C, while summers rise above 30°C.
Growing in this environment of dramatic temperature differences, the plant develops a powerful aroma and natural vitality that keeps insects away.
Because of this natural strength, our sansho can be cultivated completely without pesticides.
We hope to continue protecting this sansho that has long been rooted in the mountains of Okuhida.
02
Enriching Our Village Through Sansho
Sansho is harvested in the summer.
During this season, we work together with people from our village to harvest the crop.
By harvesting together, the entire community becomes enriched both physically and emotionally.
At the same time, a shared desire grows — to protect the sansho that has long been rooted in our village.
Rather than prioritizing efficiency or maximizing cost performance, we value protecting a sustainable way of life and the natural environment.
With this philosophy in mind, we continue to cultivate our sansho carefully, day by day.
03
Bringing Sansho into Everyday Life
Natural ingredients such as sansho have long been used as medicinal plants in traditional Eastern medicine.
Even today, plant-based ingredients continue to play an important role in modern health and wellness.
Sansho is one of the most representative of these plants.
It is known as a versatile spice that combines the refreshing qualities of a herb with the deep complexity of a spice.
We hope that this gift of nature can become a part of everyday life.
Nutrients & Characteristics of Sansho and Sansho Tea
Natural ingredients such as sansho have long been valued as traditional herbal materials in Eastern culture and continue to be appreciated today.
Sansho is one of the most representative of these ingredients, known as a unique spice that combines the refreshing qualities of herbs with the depth and complexity of spices.
PRODUCTS
Sansho Peel Tea
Sansho Peel Tea is made from the inner peel of sansho berries grown in the mountains of Okuhida, Takayama.
It offers a refreshing aroma unique to Japanese sansho and a gentle, smooth flavor.
Naturally caffeine-free, it can be enjoyed at any time of the day.
A comforting cup that gently warms the body and is perfect for relaxing moments.
Enjoy the natural aroma of sansho carefully cultivated without pesticides in the rich nature of Okuhida.
Roasted Sansho Peel Tea
Roasted Sansho Peel Tea is made by carefully roasting the inner peel of sansho berries grown in the mountains of Okuhida, Takayama.
Roasting adds a pleasant, toasty aroma while creating a mellow and well-balanced flavor.
The gentle fragrance of sansho and the warmth of roasted notes make this tea especially comforting.
Enjoy a quiet moment with a cup after meals or during a relaxing break.
Sansho & Hojicha Tea
This blended tea combines roasted sansho peel with traditional Japanese hojicha.
The refreshing aroma of sansho harmonizes beautifully with the warm, roasted flavor of hojicha, creating a smooth and easy-to-drink tea.
A comforting tea that can be enjoyed as part of your everyday routine.
Ground Sansho Pepper
Ground Sansho Pepper is made by finely grinding dried sansho berries grown in the mountains of Okuhida, Takayama.
It is known for its refreshing citrus-like aroma and the distinctive depth of flavor unique to Japanese sansho.
Just a small sprinkle enhances the flavor of many dishes.
It pairs well with meat dishes, fish, noodles, grilled vegetables, and many other types of cuisine.
Enjoy the natural aroma of sansho carefully cultivated without pesticides in the rich nature of Okuhida.
Suggested Uses
• Yakitori (grilled chicken)
• Unagi dishes (grilled eel)
• Ramen and noodle dishes
• Grilled vegetables
• Meat dishes
Dried Sansho Berries
Dried Sansho Berries are made from carefully dried sansho berries grown in the mountains of Okuhida, Takayama.
They preserve the natural aroma and bold flavor characteristic of Japanese sansho.
Use them to add a distinctive accent and fragrance to a variety of dishes.
Enjoy the rich aroma of sansho cultivated without pesticides in the natural environment of Okuhida.