Mengapa memilih Jepang
Japanese mountain pepper (Zanthoxylum piperitum) — a native Japanese spice with a distinctive aromatic, tingling citrus-woody profile used for over a millennium in Japanese cuisine.
Spesifikasi utama
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Produk akhir tipikal
Shichimi tōgarashi seven-spice blend — Heritage Japanese spice profile — sansho is one of the seven canonical components alongside chili, sesame, hemp/poppy seed, ginger, citrus peel, and nori. Blend dates to a 1625 Edo recipe at Yagenbori.
Sekilas
- Pemasok terdaftar
- 3 pemasok
- MOQ tipikal
- 1–10 kg (lada kering); 100 g – 5 kg (bubuk)
- Waktu tunggu tipikal
- 4–8 minggu
- Daerah asal
- Wakayama (Arida-gun, Budō sanshō), Hyōgo (Tamba), Gifu, Nationwide
- Kategori
- Bahan makanan
- Musim panen
- Mei–Juni (polong muda); Agustus–Oktober (buah lada matang)
- Status regulasi Jepang
- Food Sanitation Act; terdaftar di JSCI untuk ekstrak kosmetik
- Nama INCI
- Zanthoxylum Piperitum Fruit Extract
- Nama Jepang
- 山椒
- Romaji
- Sanshō
Tentang bahan ini
Lada gunung Jepang (Zanthoxylum piperitum) — rempah asli Jepang dengan profil aromatik khas bercita rasa sitrus-kayu dan sensasi menggelitik, yang telah digunakan dalam masakan Jepang selama lebih dari seribu tahun. Arida-gun di Wakayama (kultivar Budō sanshō) merupakan wilayah produksi utama. Pendamping kuliner esensial untuk unagi, campuran shichimi togarashi, dan kembang gula khusus. Ekstrak kosmetik juga digunakan dalam formulasi yang diposisikan untuk menghangatkan atau meningkatkan sirkulasi.
Status regulasi
| Jepang | Food Sanitation Act; terdaftar di JSCI untuk ekstrak kosmetik |
|---|---|
| Uni Eropa | Impor pangan; CosIng untuk ekstrak kosmetik |
| Amerika Serikat | GRAS untuk pangan; penggunaan kosmetik di bawah MoCRA |
| Tiongkok | Perlu diverifikasi |
FAQ untuk pembeli OEM
Q. What MOQ and lead time should buyers expect for Wakayama or Tamba sansho?
Supplier-disclosed industry ranges are typically 1–10 kg for dried whole peppercorn lots and 100 g – 5 kg for milled powder, with 4–8 week lead times for Wakayama (Arida) or Tamba (Hyōgo) origin material. Smaller test lots may be available outside the harvest window from inventory; fresh-season material from May–June (young pods) and August–October (mature peppercorns) is allocated earliest to standing customers.
Sumber · Terakhir ditinjau: 2026-04-26
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Q. Is English documentation (COA, allergen statement, origin certificate) typically available?
Mid- and large-scale Japanese spice processors generally issue English COA and origin documentation on request, with a reissue lead time of 1–2 weeks beyond the production lead time. Smaller regional cooperatives may only supply Japanese-language documentation; in those cases buyers usually engage a trading-house intermediary that can re-issue in English. Specify required test parameters (microbiology, heavy metals, residual pesticides) at the RFQ stage.
Sumber · Terakhir ditinjau: 2026-04-26
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Q. Are organic or specialty-grade sansho options available?
Organic JAS-certified sansho is produced in limited volume in Wakayama and Hyōgo, primarily from established satoyama growers. Buyers should expect smaller MOQ ceilings (often capped per harvest), longer lead times, and price premiums versus conventional. Specialty grades — such as 'mi-zanshō' (young green pods) packed in salt or lightly blanched — are available seasonally and require chilled-chain handling.
Sumber · Terakhir ditinjau: 2026-04-26
Klaim pengetahuan industri — belum disandarkan pada satu sumber primer
Contoh penggunaan
Shichimi tōgarashi seven-spice blend
- Positioning
- Heritage Japanese spice profile — sansho is one of the seven canonical components alongside chili, sesame, hemp/poppy seed, ginger, citrus peel, and nori. Blend dates to a 1625 Edo recipe at Yagenbori.
- Catatan formulasi
- Typical sansho proportion in a balanced shichimi is in the single-digit percent range; higher inclusion shifts the blend toward a tingling-forward profile suitable for noodles and yakitori finish.
Unagi (grilled eel) finishing spice
- Positioning
- Traditional accompaniment — finely ground sansho is the canonical finishing pepper for kabayaki-style grilled eel, where its citrus-woody aroma cuts through the richness of the tare-glazed fish.
Sumber
Klaim pengetahuan industri — belum disandarkan pada satu sumber primer
Specialty confectionery and chocolate
- Positioning
- Modern Japanese craft positioning — sansho is increasingly used by craft chocolate and confectionery makers as a single-origin Japanese spice, paired with dark chocolate, caramel, or matcha to deliver an unfamiliar tingling note in dessert applications.
- Catatan formulasi
- Sansho's volatile aroma compounds are heat-sensitive; powder is typically incorporated post-temper or in finishing dustings rather than in the main melt.
Sumber
Klaim pengetahuan industri — belum disandarkan pada satu sumber primer
Pemasok Jepang
Ogawa & Co., Ltd.
小川香料株式会社
One of Japan's two largest flavour and fragrance houses, founded 1893. Develops bespoke flavour systems for beverage, confectionery, dairy and savoury applications, with a strong portfolio of Japanese-origin natural extracts (yuzu, sansho, hojicha, sake-derived flavours). Serves both domestic and overseas R&D-heavy customers including major beverage and snack brands. Multiple Japanese plants plus overseas subsidiaries in Asia and the US.
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S&B Foods Inc.
エスビー食品株式会社
Tokyo-listed spice and seasoning specialist founded 1923. Best-known internationally for the S&B branded curry powder and shichimi togarashi blends. Beyond consumer brands, S&B operates substantial industrial seasoning and B2B spice supply for Japanese and overseas food manufacturers. Recent decade has emphasised exports of Japanese-style curry roux and ready-to-use spice blends for the global Japanese-restaurant supply chain.
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House Foods Group Inc.
ハウス食品グループ本社株式会社
Tokyo-listed diversified food group founded 1913 in Osaka. Best-known for the Vermont Curry and Java Curry retail brands, the group also operates substantial B2B businesses in retort food OEM, spice supply, and functional-food ingredients. Houfu Premium series of supplements (Sesamin, Black Sesamin, Lactic-acid Bacteria) anchor a direct-to-consumer subscription business in Japan and increasingly Asia. Major OEM partner for retort and dehydrated curry programmes.
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