山 椒(さんしょう)

さんしょう

noun

Japanese pepper, sansho

1. Japanese pepper, sansho

A spice from the prickly ash tree native to Japan, known for its sharp, tingling flavor. Used as a condiment and seasoning in traditional Japanese cuisine.

うなぎに山椒(さんしょう)をかける。

To sprinkle sansho pepper on eel.

山椒(さんしょう)のぴりっとした味(あじ)が好(す)きだ。

I like the sharp, tingling flavor of sansho.

山椒(さんしょう)は小粒(こつぶ)でもぴりりと辛(から)いということわざは、体(からだ)が小(ちい)さくても侮(あなど)れないという意味(いみ)だ。

The proverb 'sansho is pungent even in small grains' means that one should not be underestimated just because of small stature.

STRUCTURE:
山(さん) (mountain) + 椒(しょう) (pepper).

USAGE:
山椒(さんしょう) is distinct from 胡椒(こしょう) (black/white pepper). It has a unique numbing, citrusy pungency rather than simple heat. Ground 山椒(さんしょう) (粉山椒(こなざんしょう)) is the classic condiment for 鰻(うなぎ) (grilled eel). The young leaves (木(き)の芽(め)) are used as a garnish in spring dishes. Related to but distinct from 花椒(かしょう) (Sichuan pepper), which is used in Chinese cuisine.

The proverb 山椒(さんしょう)は小粒(こつぶ)でもぴりりと辛(から)い ("sansho is pungent even in small grains") means that small things can pack a punch.

COMMON COLLOCATIONS:

粉(こな)山椒(さんしょう): ground sansho pepper
山椒(さんしょう)の実(み): sansho berries
山椒(さんしょう)をかける: to sprinkle sansho

general

Added 2026.2.21 15:12

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