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OEM JAPAN
原料食品原料

山椒

Sansho Pepper (Sanshō)

山椒 について問い合わせる

国内調達のメリット

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.

主要スペック

Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).

代表的な完成品

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.

ひと目で分かる

登録サプライヤー数
3 社のサプライヤー
標準 MOQ
1–10 kg (dried peppercorn); 100 g – 5 kg (powder)
標準リードタイム
4–8 weeks
産地
Wakayama (Arida-gun, Budō sanshō), Hyōgo (Tamba), Gifu, Nationwide
カテゴリ
食品原料
収穫期
May–June (young pods); August–October (mature peppercorns)
国内法規ステータス
Food Sanitation Act; JSCI listed for cosmetic extract
INCI 名
Zanthoxylum Piperitum Fruit Extract
日本語名
山椒
ローマ字
Sanshō

本原料について

日本山椒（Zanthoxylum piperitum）——日本固有の香辛料で、独特な芳香と痺れる柑橘・木質系の風味を持ち、日本料理で千年以上にわたり使用されてきた。和歌山県有田郡（ぶどう山椒品種）が最高品質の産地。鰻、七味唐辛子のブレンド、特殊な和菓子に欠かせない料理用素材。化粧品エキスは温感・血行促進系の処方にも使用される。

法規ステータス

日本Food Sanitation Act; JSCI listed for cosmetic extract
EUFood import; CosIng for cosmetic extract
米国GRAS for food; cosmetic use under MoCRA
中国Verify

OEM バイヤー向け FAQ

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.

出典 · 最終確認: 2026-04-26

業界知見 — 単一の一次情報源は未確定

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.

出典 · 最終確認: 2026-04-26

業界知見 — 単一の一次情報源は未確定

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.

出典 · 最終確認: 2026-04-26

業界知見 — 単一の一次情報源は未確定

活用事例

  • Shichimi tōgarashi seven-spice blend

    ポジショニング
    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.
    配合上の注意
    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.

    出典

  • Unagi (grilled eel) finishing spice

    ポジショニング
    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.

    出典

    業界知見 — 単一の一次情報源は未確定

  • Specialty confectionery and chocolate

    ポジショニング
    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.
    配合上の注意
    Sansho's volatile aroma compounds are heat-sensitive; powder is typically incorporated post-temper or in finishing dustings rather than in the main melt.

    出典

    業界知見 — 単一の一次情報源は未確定

国内サプライヤー

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Sansho Pepper について問い合わせる