Sansho is a Japanese spice with a unique fresh aroma. We have one in our garden for use in cooking. While fresh "kinome," sansho leaves, with bumps containing aromatic oil, are most often used as topping on grilled fish, powdered cones goes perfectly well with grilled eel. Today I harvested green pepper cones to make a condiment called "Chirimen Sansho," by simmering with baby sardines, soy source, and sugar. The spicy sensation which sansho leaves on the tongue increases your appetite. Thus, with just cooked rice and Chairmen Sansho, your meal's complete!