为何选择日本供应
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.
核心规格
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
典型成品
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.
概要
- 已收录供应商
- 3 家供应商
- 常规 MOQ
- 1–10 kg（干燥果实）；100 g – 5 kg（粉末）
- 常规交货周期
- 4–8周
- 原产地
- Wakayama (Arida-gun, Budō sanshō), Hyōgo (Tamba), Gifu, Nationwide
- 分类
- 食品原料
- 采收季节
- 5月–6月（嫩果荚）；8月–10月（成熟果实）
- 日本监管状态
- 食品卫生法；化妆品萃取物已收载于JSCI
- INCI 名称
- Zanthoxylum Piperitum Fruit Extract
- 日文名称
- 山椒
- 罗马字
- Sanshō
关于本原料
日本山椒（Zanthoxylum piperitum）——日本特有香辛料，具有独特的芳香、麻舌感和柑橘木质香气，在日本料理中已使用千余年。和歌山县有田郡（葡萄山椒品种）为顶级产区。是鳗鱼料理、七味唐辛子调配以及高级和菓子的重要佐料。化妆品萃取物也用于温感及促循环类配方。
监管状态
| 日本 | 食品卫生法；化妆品萃取物已收载于JSCI |
|---|---|
| 欧盟 | 食品进口适用；化妆品萃取物已收载于CosIng |
| 美国 | 食品用途为GRAS；化妆品用途适用MoCRA |
| 中国 | 需确认 |
OEM 采购方常见问题
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.
信息来源 · 最近核实: 2026-04-26
行业知识陈述 — 尚未锁定单一一手信源
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.
信息来源 · 最近核实: 2026-04-26
行业知识陈述 — 尚未锁定单一一手信源
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.
应用案例
Shichimi tōgarashi seven-spice blend
- 定位
- 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.
- 配方注意
- 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.
Unagi (grilled eel) finishing spice
- 定位
- 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.
Specialty confectionery and chocolate
- 定位
- 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.
- 配方注意
- Sansho's volatile aroma compounds are heat-sensitive; powder is typically incorporated post-temper or in finishing dustings rather than in the main melt.
日本供应商
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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