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'''''Zanthoxylum piperitum''''', also known as '''Japanese pepper''', '''Japanese prickly-ash''', or '''Korean pepper'''' is a deciduous aromatic spiny shrub or small tree of the citrus and rue family [[Rutaceae]], native to Japan and Korea.
'''''Zanthoxylum piperitum''''', also known as '''Japanese pepper''', '''Korean pepper''',<ref name=":0">{{Cite book|url=http://www.forest.go.kr/kna/special/download/English_Names_for_Korean_Native_Plants.pdf|title=English Names for Korean Native Plants|publisher=[[Korea National Arboretum]]|year=2015|isbn=978-89-97450-98-5|location=Pocheon|pages=683|access-date=24 December 2016|via=[[Korea Forest Service]]}}</ref> '''sanshō''' ({{lang|ja|山椒}}), and '''chopi''' ({{lang|ko|초피}}),<ref name=":0" /> is a deciduous aromatic spiny shrub or small tree, belonging to the citrus and rue family, [[Rutaceae]].<ref>{{cite journal |last=Makihara|first=Naomi |title=Spices and Herbs Used in Japanese Cooking|journal=Plants & Gardens|year=1983|volume=39&|url=https://books.google.com/books?id=6GhQAAAAYAAJ|page=52}}</ref> Its natural range spans from [[Hokkaido]] to [[Kyushu]] in Japan,<ref>{{cite book |author=Montreal Horticultural Society and Fruit Growers' Association of the Province of Quebec|title=First Report of the Fruit Committee|year=1876|place=Montreal|publisher=Witness Printing House|url=https://books.google.com/books?id=pvRIAAAAYAAJ&pg=RA8-PA25|page=25}}</ref> southern parts of the [[Korean peninsula]],<ref name="okada">{{Cite journal|author=岡田稔|year=1998|title=和漢薬の選品20：山椒の選品|journal=月刊漢方療法|volume=2|issue=8|pages=641–645|issn=}}</ref> and Chinese mainland.<ref name=heibonsha>{{cite journal |last=奥山|first=春季 (Haruki Okuyama)|volume=9|title=さんしょう|pages=698–9|journal=世界百科事典|origyear=1968|year=1969}}</ref> The related ''[[Zanthoxylum schinifolium|Z. schinifolium]]'' ({{lang-ja|イヌザンショウ}} pron. ''inuzanshō'', lit., "dog sansho") occurs as far south as [[Yakushima]],<ref>{{cite book|author=川原勝征|author2=初島住彦|title=屋久島の植物|year=1876|publisher=Witness Printing House|url=https://books.google.com/books?id=V07BhltYUsMC&pg=PA109 |page=109|isbn=9784931376885}}</ref> attaining a height of 3 meters.<ref name=heibonsha/>


It is called '''sanshō''' ({{lang|ja|山椒}}), and '''chopi''' ({{lang|ko|초피}}) in Korea. Both the leaves and fruits (peppercorns) are used as an aromatic and flavoring in these countries. It is closely related to the Chinses [[Szechuan peppers]]s, which come from plants of the same genus.
It is an important host plant for several Japan indigenous [[swallowtail butterfly]] species, including the common ''[[Papilio xuthus]]''.


== Names ==
== Names ==
"Japanese pepper" ''Z. piperitum''<ref name=WEP/>{{sfnp|Ravindran|2017|p=473}} is called {{nihongo|''sanshō''|山椒|extra="mountain pepper"}} in Japan,<ref name=ECH-Z-beechianum/> but the corresponding [[cognate]] term in [[Korean language|Korean]], ''sancho'' ({{lang|ko|산초}}) refers to a different species, or ''[[Zanthoxylum schinifolium|Z. schinifolium]]''{{efn|Korea National Arboretum's entry here is "{{lang|ko|산초 나무}} sancho namu", with {{linktext|나무}} meaning "tree, wood".}}<ref name=ENKNP/> known as ''inuzanshō'' or "dog sansho" in Japan.<ref name=honda-m/>
In [[Korean language|Korean]], the [[cognate]] name ''sancho'' ({{lang|ko|산초}}) refers to ''[[Zanthoxylum schinifolium|Z. schinifolium]]'', and the name ''gaesancho'' ({{lang|ko|개산초}}, "dog ''sancho''") refers to ''[[Zanthoxylum armatum|Z. armatum]]''. In Korea, ''Z. piperitum'' is called ''chopi'' ({{lang|ko|초피}}). In Japan, [[Zanthoxylum armatum var. subtrifoliatum|''Z. armatum'' var. ''subtrifoliatum'']], which is a variety of ''[[Zanthoxylum armatum|Z. armatum]]'', is called ''fuyuzanshō'' ({{lang|ja|冬山椒}}, "winter ''sanshō''"). In [[Japanese language|Japanese]], the name ''sanshō'' ({{lang|ja|山椒}}) refers to ''Z. piperitum'', and the name ''inuzanshō'' ({{lang|ja|犬山椒}}, "dog ''sanshō''") refers to ''[[Zanthoxylum schinifolium|Z. schinifolium]]''.

{| class="wikitable" style="border: none; background: none;"
In Korea, ''Z. piperitum'' is called ''chopi'' ({{lang|ko|초피}}), with the English common name given as "Korean pepper" by Korean sources.{{efn|Again, the Korea National Arboretum's entry here is "{{lang|ko|초피 나무}} sancho namu", with {{linktext|나무}} meaning "tree".}}<ref name=ENKNP /><ref name=walton/>
!

! Japanese !! Korean
"Japanese prickly-ash" has been used as the standard American common name.<ref name=standard/><ref name=kato/>
|-

!''Z. piperitum''
===Varieties===
|''sanshō''
The variety ''Z. piperitum'' var. ''inerme'' Makino, known in Japan as "Asakura zanshō"{{sfnp|Kimura|But|Guo|Sung|1996|p=82}} are thornless, or nearly so, and have been widely cultivated for commercial harvesting.<ref name=kojien-sansho/><ref name=heibonsha />
|''chopi''

|-
The [[Form (botany)|forma]] ''Z. piperitum'' f. pubsescens'' (Nakai) W. T. Lee, is called ''teol chopi'' ({{lang|ko|털초피}}) in Korea, and is assigned the English name "'''hairy chopi'''".<ref name=ENKNP />
!''[[Zanthoxylum schinifolium|Z. schinifolium]]''

|''inuzanshō'' (dog ''sananshō'')
== Range ==
|''sancho''
Its natural range spans from [[Hokkaido]] to [[Kyushu]] in Japan,<ref>{{cite book |author=Montreal Horticultural Society and Fruit Growers' Association of the Province of Quebec|title=First Report of the Fruit Committee|year=1876|place=Montreal|publisher=Witness Printing House|url=https://books.google.com/books?id=pvRIAAAAYAAJ&pg=RA8-PA25 |page=25}}</ref> southern parts of the [[Korean peninsula]],<ref name="okada">{{Cite journal|last=Okada |first=Minoruえｗ |author=<!--岡田稔 (kanpo expert)--> |title=Wakanyaku no senpin nijū: sanshō no senpin |script-title=ja:和漢薬の選品20：山椒の選品 |journal=Gekkan kanpō ryōhō <!--月刊漢方療法-->|volume=2 |issue=8 |year=1998 |pages=641–645|issn=}}</ref> and Chinese mainland.<ref name=heibonsha>{{cite encyclopedia |last=Okuyama|first=Haruki |authorlink=<!--奥山春季--> |volume=9 |title=Sanshō |script-title=ja:さんしょう |encyclopedia=Sekai hyakka jiten <!--世界百科事典--> |origyear=1968|year=1969 |pages=698–9 }}</ref>
|-
!''[[Zanthoxylum armatum|Z. armatum]]''
|
|''gaesancho'' (dog sancho)
|-
! rowspan="1" colspan="1"|[[Zanthoxylum armatum var. subtrifoliatum|''Z. armatum'' var. ''subtrifoliatum'']]
|''fuyuzanshō'' (winter ''sanshō'')
|
|}


== Description ==
== Description ==
[[File:Zanthoxylum piperitum Fruits et graines.jpg|thumb|Fruit and seeds]]
[[File:Zanthoxylum piperitum Fruits et graines.jpg|thumb|Fruit and seeds]]
The tree blooms in April to May, forming [[axillary bud|axillary]] flower clusters, about 5mm, and yellow-green in color. It is [[dioecious]], and the flowers of the male plant can be consumed as ''hana-sanshō'', while the female flowers yield berries or peppercorns of about 5mm.


The plant belongs to the citrus and rue family, [[Rutaceae]].<ref>{{cite journal |last=Makihara|first=Naomi |title=Spices and Herbs Used in Japanese Cooking|journal=Plants & Gardens|year=1983|volume=39 |url=https://books.google.com/books?id=6GhQAAAAYAAJ|page=52}}</ref>
For commercial harvesting, thornless varieties called the [[Asakura sansho]] are widely cultivated.<ref name="heibonsha" /> Around September to October, the berries turn scarlet and burst, scattering the black seeds within.

The tree blooms in April to May, forming [[axillary bud|axillary]] flower clusters, about 5mm, and yellow-green in color. It is [[dioecious]], and the flowers of the male plant can be consumed as ''hana-sanshō'', while the female flowers yield berries or peppercorns of about 5mm. In autumn, these berries ripen, turning scarlet and burst, scattering the black seeds within.<ref name=heibonsha />


The branch grows pairs of sharp thorns, and has odd-[[pinnately compound leaves]], alternately [[leaf#Arrangement on the stem|arranged]], with 5〜9 pairs of ovate [[leaflet (botany)|leaflets]] having [[crenate]] (slightly serrated) margins.
The branch grows pairs of sharp thorns, and has odd-[[pinnately compound leaves]], alternately [[leaf#Arrangement on the stem|arranged]], with 5〜9 pairs of ovate [[leaflet (botany)|leaflets]] having [[crenate]] (slightly serrated) margins.

It is a host plant for the Japanese indigenous [[swallowtail butterfly]] species, the citrus butterfly ''[[Papilio xuthus]]'', which has also [[adventive species|spread to]] Hawaii.<ref name=dict-entomology/>


== Cultivation ==
== Cultivation ==
In [[Japan]], [[Wakayama Prefecture]] boasts 80% of domestic production.<ref name="wakayama">prefectural website:[http://www.pref.wakayama.lg.jp/prefg/000200/kenmin/web/200908/ichiban.html 県民の友8月号｜和歌山県ホームページ]</ref> [[Aridagawa, Wakayama]] produces a specialty variety called ''budō sanshō'' ("grape sansho"), which bears large fruits and clusters, rather like a bunch of grapes.<ref name="wakayama" /> The thornless variety, ''Asakura sansho'', derives its name from its place of origin, the Asakura district in the now defunct ''{{Interlanguage link multi|Yokacho|ja|3=八鹿町|vertical-align=sup}}'', integrated into [[Yabu, Hyōgo]].<ref name="okada" />
In [[Japan]], [[Wakayama Prefecture]] boasts 80% of domestic production.<ref name="wakayama">prefectural website:{{cite web|url=http://www.pref.wakayama.lg.jp/prefg/000200/kenmin/web/200908/ichiban.html |title=Wakayama ichban (2) budō sanshō |script-title=ja:和歌山一番②ぶどう山椒 ｜website=Wakayama Prefecture<!--和歌山県ホームページ--> |magazine=Kenmin no tomo <!--県民の友-->|date=2009-08 <!--8月号--> |accessdate=2020-01-14}}</ref> [[Aridagawa, Wakayama]] produces a specialty variety called ''budō sanshō'' ("grape sansho"), which bears large fruits and clusters, rather like a bunch of grapes.<ref name="wakayama" /> The thornless variety, ''Asakura sansho'', derives its name from its place of origin, the Asakura district in the now defunct ''{{Interlanguage link multi|Yokacho|ja|3=八鹿町|vertical-align=sup}}'', integrated into [[Yabu, Hyōgo]].<ref name="okada" />


== Uses ==
== Uses ==
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=== Culinary ===
=== Culinary ===


The Japanese pepper is closely related to the [[Sichuan pepper]] of China, and they share the same [[genus]].{{sfnp|Ravindran|2017|p=476}}
==== Japan ====

==== Japanese cuisine ====
[[File:Japanese pepper at supermarket.jpg|thumb|Fresh green Japanese pepper in a supermarket in Japan]]
[[File:Japanese pepper at supermarket.jpg|thumb|Fresh green Japanese pepper in a supermarket in Japan]]
The pulverized mature fruits ("peppercorns" or "berries") known as "Japanese pepper" or ''kona-zanshō'' ({{lang|ja|粉ざんしょう}}) are the standard spice for sprinkling on the ''[[kabayaki]]-[[unagi]]'' (broiled [[eel]]) dish. It is also one of the seven main ingredients of the blended spice called ''[[shichimi]]'', which also contains red [[chili pepper]]s.<ref name="ReferenceA">{{Harvnb|Andoh|Beisch|year=2005|page=47}}</ref><ref>{{Harvnb|Andoh|Beisch|year=2005|page=47}}, under shichimi tōgarashi</ref> Finely ground Japanese pepper, ''kona-zanshō'', is nowadays usually sold in sealed packets, and individual serving sizes are included inside heat-and-serve broiled eel packages. While red chili pepper is never used on eel, otherwise, in many usages, the Japanese red [[chili pepper]], or the ''[[shichimi]]'' blend of peppers can be used in lieu of Japanese pepper alone, according to taste: e.g., to flavor [[miso soup]], various noodles in broth or dipped in ''tsuyu'' (dipping sauce), ''[[tsukemono]]'' (pickles), [[teriyaki]], or fried chicken.
The pulverized mature fruits ("peppercorns" or "berries") known as "Japanese pepper" or ''kona-zanshō'' ({{lang|ja|粉ざんしょう}}) are the standard spice for sprinkling on the ''[[kabayaki]]-[[unagi]]'' (broiled [[eel]]) dish. It is also one of the seven main ingredients of the blended spice called ''[[shichimi]]'', which also contains red [[chili pepper]]s.{{sfnp|Andoh|Beisch|2005|page=47}} Finely ground Japanese pepper, ''kona-zanshō'', is nowadays usually sold in sealed packets, and individual serving sizes are included inside heat-and-serve broiled eel packages.


The ground Japanese pepper is also blended with ground [[chili pepper]] and other aromatics to form the ''[[shichimi]]'' or "seven flavor", which is used to flavor various dishes.
Young leaves and shoots, pronounced ''ki-no-mé''<ref name="ReferenceA" /> or ''ko-no-mé''<ref name="heibonsha" /> ({{lang|ja|木の芽}}, {{literal translation|tree bud}}) herald the spring season, and often garnish grilled fish and soups. They have a distinctive flavor which is not to the liking of everyone. It is a customary ritual to put a leaf between cupped hands, and clap the hands with a popping sound, this supposedly serving to bring out the aroma.<ref name="ReferenceA" /> The young leaves are crushed and blended with miso using ''[[suribachi]]'' (mortar) to make a paste, a [[pesto]] sauce of sorts,<ref>{{Harvnb|Shimbo|2001}},p.261 uses this same metaphor</ref> and then used to make various ''[[aemono]]'' (tossed salad). The stereotypical main ingredient for the resultant ''kinome-ae'' is the fresh harvest of [[bamboo shoot]]s,<ref>{{Harvnb|Shimbo|2001}}, p.261–, "Bamboo shoots tossed with aromatic sansho leaves (takenoko no kinome-ae)"</ref> but the sauce may be tossed (or delicately "folded") into [[sashimi]], clams, squid or other vegetable such as ''tara-no-me'' ([[Aralia elata|angelica-tree]] shoots).


Young leaves and shoots, pronounced ''ki-no-mé''{{sfnp|Andoh|Beisch|2005|page=47}} or ''ko-no-mé''<ref name=heibonsha /> ({{lang|ja|木の芽}}, {{literal translation|tree bud}}) herald the spring season, and often garnish grilled fish and soups. They have a distinctive flavor which is not to the liking of everyone. It is a customary ritual to put a leaf between cupped hands, and clap the hands with a popping sound, this supposedly serving to bring out the aroma.{{sfnp|Andoh|Beisch|2005|page=47}} The young leaves are crushed and blended with miso using ''[[suribachi]]'' (mortar) to make a paste, a [[pesto]] sauce of sorts,<ref>{{Harvp|Shimbo|2001|p=261}} uses this same metaphor.</ref> and then used to make various ''[[aemono]]'' (tossed salad). The stereotypical main ingredient for the resultant ''kinome-ae'' is the fresh harvest of [[bamboo shoot]]s,<ref>{{Harvp|Shimbo|2001|pp=261–}}, "Bamboo shoots tossed with aromatic sansho leaves (takenoko no kinome-ae)"</ref> but the sauce may be tossed (or delicately "folded") into [[sashimi]], clams, squid or other vegetable such as ''tara-no-me'' ([[Aralia elata|angelica-tree]] shoots).
The immature green berries, blanched and salted, are called ''ao-zanshō'' ({{literal translation|green sansho}}). The berries are traditionally simmered into dark-brown ''[[tsukudani]]'', but nowadays are also available as ''shoyu-zuke'', which is just steeped in soy sauce. The berries are also cooked with small fry fish and flavored with soy sauce (''{{Interlanguage link multi|chirimen jako|ja|3=ちりめんじゃこ|vertical-align=sup}}''), a specialty item of [[Kyoto]], since its [[Mount Kurama]] outskirts is a renowned growing area of the plant.


The immature green berries are called ''ao-zanshō'' ({{literal translation|green sansho}}),{{sfnp|Ravindran|2017|p=475}} and these may be blanched and salted,<ref name=heibonsha /> or simmered using [[soy sauce]] into dark-brown ''[[tsukudani]]'', which is eaten as condiment.{{sfnp|Ravindran|2017|p=476}} The berries are also available as ''shoyu-zuke'', which is just steeped in soy sauce. The berries are also cooked with small fry fish and flavored with soy sauce (''{{Interlanguage link multi|chirimen jako|ja|3=ちりめんじゃこ|vertical-align=sup}}''), a specialty item of [[Kyoto]], since its [[Mount Kurama]] outskirts is a renowned growing area of the plant.
In central and northeastern Japan, a non-sticky rice-cake type confection called ''{{Interlanguage link multi|goheimochi|ja|3=五平餅|vertical-align=sup}}'', which is basted with miso-based paste and grilled, sometimes uses the Japanese pepper as flavor additive to the miso.<ref>{{Cite web|url=http://www.toyota-go-hey.jp/cook.html|title=五平餅の作り方|publisher=とよた五平餅学会|accessdate=2011-01-30}} shows how-to in Japanese; notes you may add "* sansho, chopped walnuts or peanuts according to taste".</ref><ref>{{cite book |author=農文協|title=伝承写真館日本の食文化 5 甲信越|publisher=農山漁村文化協会|year=2006|url=https://books.google.com/books?id=ZxVOAQAAIAAJ}},p.13. In {{Interlanguage link multi|Inadani|ja|3=伊那谷|vertical-align=sup}}the goheimochi is enjoyed with sansho miso in spring, yuzu mison in autumn.</ref> Also being marketed are sansho flavored [[Arare (food)|arare]] ([[rice cracker]]s),<ref>{{Cite web|url=http://www.ogurasansou.co.jp/item/427.html|title=京山椒あられ|publisher=小倉山荘|accessdate=2011-01-30}}</ref><ref>{{Cite web|url=http://www.shichimiya.co.jp/SHOP/I0713.html|title=山椒あられ|publisher=七味家本舗|accessdate=2011-01-30}}</ref> snack foods, and sweet sansho-[[mochi]].<ref>{{Cite web|url=http://www.sakawa-kuroganenokai.org/mart/shop.html|title=実生屋の山椒餅|publisher=NPO法人佐川くろがねの会|accessdate=2011-01-30}}</ref><ref>{{Cite web|url=http://www.kyogashi.co.jp/a-2-5.html|title=餅類|publisher=俵屋吉冨|accessdate=2011-01-30}}</ref>


There is also a dessert named ''{{Interlanguage link multi|kirisanshō|ja|切山椒}}'', rice cake dessert flavored with ground Japanese pepper. It is a specialty int the north.<ref name=kato/>
==== Korea ====

In central and northeastern Japan, there is also non-sticky rice-cake type confection called ''{{Interlanguage link multi|goheimochi|ja|3=五平餅}}'', which is basted with miso-based paste and grilled, sometimes uses the Japanese pepper as flavor additive to the miso.<ref>{{Cite web|url=http://www.toyota-go-hey.jp/cook.html|title=Goheimochi no tsukurikata |script-title=ja:五平餅の作り方 |publisher=Toyota Goheimochi Gakkai<!--とよた五平餅学会--> |accessdate=2011-01-30}}</ref><ref>{{cite book |author=Rural Culture Association Japan |authorlink=:ja:農山漁村文化協会 |title=Denshō shashinkan Nihon no shokubunka 4: Koshūestsu |script-title=ja:伝承写真館日本の食文化 5 甲信越 |publisher= |year=2006 |url=https://books.google.com/books?id=ZxVOAQAAIAAJ}},p. 13.</ref> Also being marketed are sansho flavored [[Arare (food)|arare]] ([[rice cracker]]s),<ref>{{cite web|url=http://www.ogurasansou.co.jp/item/427.html |title=Kyō sanshō arare |script-title=ja:京山椒あられ|publisher=Ogura Sanso<!--小倉山荘--> |accessdate=2011-01-30}}</ref><ref>{{Cite web|url=http://www.shichimiya.co.jp/SHOP/I0713.html|title=山椒あられ|publisher=Shichimiya honpo<!--七味家本舗--> |accessdate=2011-01-30}}</ref> snack foods, and sweet sansho-[[mochi]].<ref>{{Cite web|url=http://www.sakawa-kuroganenokai.org/mart/shop.html|title=Mishō-ya no Sansho senbei |script-title=ja:実生屋の山椒餅 |publisher=Sagawa Kurogane no kai<!--NPO法人佐川くろがねの会-->|accessdate=2011-01-30}}</ref><ref>{{Cite web|url=http://www.kyogashi.co.jp/a-2-5.html|title=Mochi rui |script-title=ja:餅類|publisher=Tawaraya Yoshitomi<!--俵屋吉冨--> |accessdate=2011-01-30}}</ref>

==== Korean cuisine ====
[[File:Chueotang chopi (Zanthoxylum piperitum) deulkkae (Perilla frutescens) buchu (Allium tuberosum).jpg|thumb|''[[Chueo-tang]]'' (loach soup) served with chopi powder, [[Perilla frutescens|perilla]] powder, and [[Allium tuberosum|garlic chive]]s]]
[[File:Chueotang chopi (Zanthoxylum piperitum) deulkkae (Perilla frutescens) buchu (Allium tuberosum).jpg|thumb|''[[Chueo-tang]]'' (loach soup) served with chopi powder, [[Perilla frutescens|perilla]] powder, and [[Allium tuberosum|garlic chive]]s]]

Both the plant itself and its fruit (or peppercorn), known as c''hopi'' ({{lang|ko|초피}}), are called by many names including ''jepi'' ({{lang|ko|제피}}), ''jenpi'' ({{lang|ko|젠피}}), ''jipi'' ({{lang|ko|지피}}), and ''jopi'' ({{lang|ko|조피}}) in different [[Korean dialects|dialects]] used in southern parts of [[Korea]], where the plant is extensively cultivated and consumed.<ref>{{Cite news|url=http://www.cctoday.co.kr/news/articleView.html?idxno=655908|title=음식 잡냄새 잡고 들쥐 쫓아주는 매콤한 향|last=박|first=선홍|date=22 September 2011|newspaper=Chungcheong Today|access-date=26 December 2016|language=ko|trans-title=Spicy aroma that deodorizes food and drives out harvest mice}}</ref> In Southern [[Korean cuisine]], dried and ground chopi fruit is used as a condiment served with varieties of food, such as ''[[chueo-tang]]'' (loach soup), ''[[maeun-tang]]'' (spicy fish stew), and ''[[Hoe (food)|hoe]]'' (raw fish).
Both the plant itself and its fruit (or peppercorn), known as ''chopi'' ({{lang|ko|초피}}), are called by many names including ''jepi'' ({{lang|ko|제피}}), ''jenpi'' ({{lang|ko|젠피}}), ''jipi'' ({{lang|ko|지피}}), and ''jopi'' ({{lang|ko|조피}}) in different [[Korean dialects|dialects]] used in southern parts of [[Korea]], where the plant is extensively cultivated and consumed.<ref>{{Cite news|url=http://www.cctoday.co.kr/news/articleView.html?idxno=655908|title=음식 잡냄새 잡고 들쥐 쫓아주는 매콤한 향|last=박|first=선홍|date=22 September 2011|newspaper=Chungcheong Today|access-date=26 December 2016|language=ko|trans-title=Spicy aroma that deodorizes food and drives out harvest mice}}</ref>

Before the introduction of chili peppers from the New World which led to the creation of the chili paste [[gochujang]], the Koreans used a [[jang]] paste spiced with chopi and black peppers.<ref name=walton/>

In Southern [[Korean cuisine]], dried and ground chopi fruit is used as a condiment served with varieties of food, such as ''[[chueo-tang]]'' (loach soup), ''[[maeun-tang]]'' (spicy fish stew), and ''[[Hoe (food)|hoe]]'' (raw fish).


Young leaves of the plant, called ''chopi-sun'' ({{lang|ko|초피순}}), are used as a culinary herb or a ''[[namul]]'' vegetable in Southern Korean cuisine. The leaves are also eaten pickled as ''[[jangajji]]'', pan-fried to make ''[[buchimgae]]'' (pancake), or deep-fried as [[fritters]] such as ''[[twigak]]'' and ''[[bugak]]''. Sometimes, chopi leaves are added to [[Engraulis japonicus|anchovy]]-salt mixture to make herbed fish sauce, called ''chopi-[[aekjeot]]''.
Young leaves of the plant, called ''chopi-sun'' ({{lang|ko|초피순}}), are used as a culinary herb or a ''[[namul]]'' vegetable in Southern Korean cuisine. The leaves are also eaten pickled as ''[[jangajji]]'', pan-fried to make ''[[buchimgae]]'' (pancake), or deep-fried as [[fritters]] such as ''[[twigak]]'' and ''[[bugak]]''. Sometimes, chopi leaves are added to [[Engraulis japonicus|anchovy]]-salt mixture to make herbed fish sauce, called ''chopi-[[aekjeot]]''.


=== Craft ===
=== Craftwork ===


In [[Japan]], the thick wood of the tree is traditionally made into a gnarled and rough-hewn wooden pestle (''surikogi''), to use with [[suribachi and surikogi|suribachi]].{{sfnp|Ravindran|2017|p=476}}<ref name=kojien-sansho/> There is some snob value associated with owning such a pestle.<ref name=kato/>
==== Japan ====
In [[Japan]], the thick wood of the tree is traditionally made into a gnarled and rough-hewn wooden pestle, to use with [[suribachi and surikogi|suribachi]].


=== Medicinal ===
=== Medicinal ===


==== China ====
;China
The husks are used medicinally. In [[traditional Chinese medicine]], it finds uses similar to the ''hua jiao'' or [[Sichuan pepper]]
The husks are used medicinally. In [[traditional Chinese medicine]], it finds uses similar to the ''hua jiao'' or [[Sichuan pepper]].


==== Japan ====
;Japan
In Japanese pharmaceuticals, the mature husks with seeds removed are considered the [[crude medicine]] form of ''sanshō''. It is an ingredient in {{Interlanguage link multi|bitter tincture|ja|3=苦味チンキ|vertical-align=sup}}, and the ''[[toso]]'' wine served ceremonially. The pungent taste derives from [[sanshool]] and sanshoamide. It also contains aromatic oils [[geraniol]], [[dipentene]], [[citral]], etc.<ref>{{Harvnb|Kimura|But|Guo|Sung|1989}}, p.82</ref><ref>{{cite book |last=Hsu|first=Hong-Yen|title=Oriental materia médica: a concise guide|year=1986|place=|publisher=Oriental Healing Arts Institute|url=https://books.google.com/books?id=IelsAAAAMAAJ|page=382|isbn=9780941942225}}, "..citral, citronellal, dipentene; (+)-phellandrene, geraniol;(2)pungent substances: sanshool I (a-sanshool), sanshoamide"</ref><ref>This section translated from Japanese version [Medicinal use: 2004.7.23 (Fri.) 21:04 added by user: Kurayamizaka; Active ingredients: 2004.7.26 (Mon) 07:08 by Kurayamizaka], and lists only the active ingredients stated there.</ref>
In Japanese pharmaceuticals, the mature husks with seeds removed are considered the [[crude medicine]] form of ''sanshō''. It is an ingredient in {{Interlanguage link multi|bitter tincture|ja|3=苦味チンキ|vertical-align=sup}}, and the ''[[toso]]'' wine served ceremonially. The pungent taste derives from [[sanshool]] and sanshoamide. It also contains aromatic oils [[geraniol]], [[dipentene]], [[citral]], etc.{{sfnp|Kimura|But|Guo|Sung|1996|p=82}}<ref>{{cite book |last=Hsu|first=Hong-Yen|title=Oriental materia médica: a concise guide|year=1986|place=|publisher=Oriental Healing Arts Institute|url=https://books.google.com/books?id=IelsAAAAMAAJ|page=382|isbn=9780941942225}}, "..citral, citronellal, dipentene; (+)-phellandrene, geraniol;(2)pungent substances: sanshool I (a-sanshool), sanshoamide"</ref>


=== Fishing ("Piscary") ===
=== Fishing ===


In Southern parts of [[Korea]], the fruit is traditionally used in fishing. Being poisonous to small fish, a few fruit dropped in a pond make the fish float shortly after.{{citation needed|date=November 2019}}
==== Korea ====
In Southern parts of [[Korea]], the fruit is traditionally used in fishing. Being poisonous to small fish, a few fruit dropped in a pond make the fish float shortly after. {{Citation needed|date=November 2019}}


== See also ==
== See also ==
{{Commons|Zanthoxylum piperitum}}
{{Commons|Zanthoxylum piperitum}}
{{Wikispecies|Zanthoxylum piperitum}}
{{Wikispecies|Zanthoxylum piperitum}}
*[[Sichuan pepper]]
* [[Sichuan pepper]]
* ''[[Zanthoxylum beecheyanum|Z. beecheyanum]]'' - ''iwa-zanshō'', ''hire-zanshō''; Okinawan dialect: ''sensuru-gii''<ref name=ECH-Z-beechianum/>
* ''[[Zanthoxylum schinifolium|Z. schinifolium]]'' - ''inu-zanshō''
* ''[[Zanthoxylum armatum|Z. armatum]]'' var. subtrifoliatum - ''fuyuzanshō''


== Sources ==
==Explanatory notes==
{{Reflist}}
{{notelist}}


== References ==
== References ==
;Citation
*{{cite book |last=Andoh|first=Elizabeth|last2=Beisch|first2=Leigh|title=Washoku: recipes from the Japanese home kitchen|year=2005|place=|publisher=Random House Digital, Inc.|url=https://books.google.com/books?id=vGGSh3PSwQAC&pg=PA47 |isbn=9781580085199|page=47}}
{{Reflist|30em|refs=
*{{cite book |last=Shimbo|first=Hiroko|title=The Japanese kitchen: 250 recipes in a traditional spirit|publisher=Harvard Common Press|year=2001|isbn=9781558321779|url=https://books.google.com/books?id=43puKgiAK2YC&pg=PA261}}
*{{cite book |last=Kimura|first=Takeatsu|last2=But|first2=Paul P. H.|last3=Guo|first3=Ji-Xian|last4=Sung|first4=Chung-Ki|title=International Collation of Traditional and Folk Medicine: Northeast Asia|publisher=World Scientific|year=1996|place=|url=https://books.google.com/books?id=ApGfXFYxzRoC&pg=PA82|isbn=9789810225896|page=82}}
<ref name=dict-entomology>{{cite book|ref=harv|last=Gordh |first=Gordon |authorlink=Gordon Gordh |others=David Headrick |title=Citrus Butterfly |work=A Dictionary of Entomology |place= |publisher=[[CAB International]] |year=2011 |url=https://books.google.com/books?id=9IcmCeAjp6cC&pg=PA309 |pages=308 |isbn=978-1-845-93542-9}}</ref>

<ref name=ECH-Z-beechianum>{{cite book|ref=harv|last=Staples |first=George |authorlink=<!--George Staples--> |last2=Kristiansen |first2=Michael S. |authorlink2=<!--Michael S. Kristiansen -->|title=Ethnic Culinary Herbs: A Guide to Identification and Cultivation in Hawai{{okina}}i |place= |publisher=University of Hawaii Press |year=1999 |url=https://books.google.com/books?id=jbsdYHEJiDIC&pg=PA100 |page=100 |isbn=978-0-824-82094-7}}</ref>

<ref name=ENKNP>{{cite book|author=Korea National Arboretum |authorlink=Korea National Arboretum<!--국립수목원 国立樹木園 Guglibsumog-won--> |title=English Names For Korean Native Plants |script-title=ko:한반도 자생식물 영어이름 목록집 |location=Pocheon |publisher=<!--Korea National Arboretum--> |year=2015 |url=https://books.google.com/books?id=GZNlCgAAQBAJ&pg=PA683 |pages=683–684 |isbn=978-8-997-45098-5 }}; [http://www.forest.go.kr/kna/special/download/English_Names_for_Korean_Native_Plants.pdf PDF file] via [[Korea Forest Service]]</ref>

<ref name=honda-m>{{citation|last=Honda |first=M. |authorlink=:ja:本田正次 <!--Masaji Honda-->|title=Nuntia ad Floram Japoniae XVIII |journal=Shokubutsugaku Zasshi |volume=46 |number=550 |year=1932 |url=https://www.jstage.jst.go.jp/article/jplantres1887/46/550/46_550_633/_pdf/-char/ja |page=633<!--633–638--> |doi=10.15281/jplantres1887.46.633}}</ref>

<ref name=kojien-sansho>"[https://books.google.com/books?id=8rAPAAAAYAAJ&q=%22アサクラサンショウ%22 Sanshō さん‐しょう【山椒】]", ''[[Kojien]]'', 4th ed., 1991.</ref>

<ref name=kato>{{citation|last=Kato |first=Nobuhide |authorlink=<!--Nobuhide Kato-->|title=Herbs used in Nortern Japan
|volume=39 |year=1945 |url=https://archive.org/details/plantsgardens3919unse/page/n131 |page=52–53|publisher=Brooklyn Botanic Garden}}</ref>

<ref name=standard>{{cite book|author=American Joint Committee on Horticultural Nomenclature |authorlink=<!--American Joint Committee on Horticultural Nomenclature--> |title=Standardized Plant Names: A Catalogue of Approved Scientific and Common Names of Plants in American Commerce |place= |publisher=<!--The Committee--> |year=1923|url=https://books.google.com/books?id=PX43AAAAMAAJ&pg=PA535 |page=535}}</ref>
Standardized Plant Names: A Catalogue of Approved Scientific and Common Names of Plants in American Commerce, American Joint Committee on Horticultural

<ref name=walton>{{cite book|ref=harv|last=Walton |first=Stuart |authorlink=<!--Stuart Walton--> |chapter=5 Blazing a Trail―chili's journey through Asia and Africa |title=The Devil's Dinner: A Gastronomic and Cultural History of Chili Peppers |place= |publisher=[[St. Martin's Press|St. Martin's]] |year=2018 |url=https://books.google.com/books?id=aHtJDwAAQBAJ&pg=PT115 |pages=104–121 |isbn=978-1-250-16321-9}}</ref>

<ref name=WEP>{{cite book|ref=harv|last=Wiersema |first=John H. |authorlink=<!--John H. Wiersema--> |last2=León |first2=Blanca |authorlink2=<!--Blanca León -->|title=World Economic Plants: A Standard Reference |place= |publisher=CRC Press |year=1999 |url=https://books.google.com/books?id=gZlWfNTm-boC&pg=PA636 |page=636|isbn=978-0-849-32119-1}}</ref>

}}

;Bibliography
{{refbegin}}
*{{cite book|ref=harv|last=Andoh |first=Elizabeth |authorlink=<!--Elizabeth Andoh--> |last2=Beisch |first2=Leigh |authorlink2=<!--Leigh Beisch -->|title=Washoku: recipes from the Japanese home kitchen |year=2005 |place= |publisher=Random House Digital, Inc. |url=https://books.google.com/books?hl=ja&id=doaOCkcDppMC&pg=PA47 |page=47 |isbn=978-1-580-08519-9}}
*{{cite book|ref={{SfnRef|Kimura|But|Guo|Sung|1996}}|last=Kimura |first=Takeatsu |last2=But |first2=Paul P. H. |last3=Guo |first3=Ji-Xian |last4=Sung |first4=Chung-Ki |title=International Collation of Traditional and Folk Medicine: Northeast Asia |publisher=World Scientific |year=1996 |place= |url=https://books.google.com/books?id=ApGfXFYxzRoC&pg=PA82 |page=82 |isbn=978-9-810-22589-6}}
*{{cite book|ref=harv|last=Shimbo |first=Hiroko |authorlink=<!--Hiroko Shimbo --> |title=The Japanese kitchen: 250 recipes in a traditional spirit |publisher=Harvard Common Press |year=2001 |url=https://books.google.com/books?id=43puKgiAK2YC&pg=PA261 |page= |isbn=978-1-558-32177-9}}
* {{cite book|ref=harv|last=Ravindran |first=P. N. |authorlink=P. N. Ravindran |title=100 Japanese Pepper Zanthoxylum piperitum | work=The Encyclopedia of Herbs and Spices |place= |publisher=[[CAB International]] |year=2017 |url=https://books.google.com/books?id=6pJNDwAAQBAJ&pg=PA476 |pages=473–476 |isbn=978-1-780-64315-1}}
{{refend}}


{{Herbs & spices}}
{{Herbs & spices}}

Revision as of 19:18, 14 January 2020

This article is about an aromatic plant used in Japanese and Korean cuisines. For Chinese or Szechuan pepper, see Sichuan pepper.
"Korean pepper" redirects here. Not to be confused with Korean chili pepper.

Zanthoxylum piperitum
Zanthoxylum piperitum
Scientific classification
Kingdom:
Plantae
(unranked):
Angiosperms
(unranked):
Eudicots
(unranked):
Rosids
Order:
Sapindales
Family:
Rutaceae
Genus:
Zanthoxylum
Species:
Z. piperitum
Binomial name
Zanthoxylum piperitum
(L.) DC

Zanthoxylum piperitum, also known as Japanese pepper, Japanese prickly-ash, or Korean pepper' is a deciduous aromatic spiny shrub or small tree of the citrus and rue family Rutaceae, native to Japan and Korea.

It is called sanshō (山椒), and chopi (초피) in Korea. Both the leaves and fruits (peppercorns) are used as an aromatic and flavoring in these countries. It is closely related to the Chinses Szechuan pepperss, which come from plants of the same genus.

Names

"Japanese pepper" Z. piperitum[1][2] is called sanshō (山椒, "mountain pepper") in Japan,[3] but the corresponding cognate term in Korean, sancho (산초) refers to a different species, or Z. schinifolium[a][4] known as inuzanshō or "dog sansho" in Japan.[5]

In Korea, Z. piperitum is called chopi (초피), with the English common name given as "Korean pepper" by Korean sources.[b][4][6]

"Japanese prickly-ash" has been used as the standard American common name.[7][8]

Varieties

The variety Z. piperitum var. inerme Makino, known in Japan as "Asakura zanshō"[9] are thornless, or nearly so, and have been widely cultivated for commercial harvesting.[10][11]

The forma Z. piperitum f. pubsescens (Nakai) W. T. Lee, is called teol chopi (털초피) in Korea, and is assigned the English name "hairy chopi".[4]

Range

Its natural range spans from Hokkaido to Kyushu in Japan,[12] southern parts of the Korean peninsula,[13] and Chinese mainland.[11]

Description

Fruit and seeds

The plant belongs to the citrus and rue family, Rutaceae.[14]

The tree blooms in April to May, forming axillary flower clusters, about 5mm, and yellow-green in color. It is dioecious, and the flowers of the male plant can be consumed as hana-sanshō, while the female flowers yield berries or peppercorns of about 5mm. In autumn, these berries ripen, turning scarlet and burst, scattering the black seeds within.[11]

The branch grows pairs of sharp thorns, and has odd-pinnately compound leaves, alternately arranged, with 5〜9 pairs of ovate leaflets having crenate (slightly serrated) margins.

It is a host plant for the Japanese indigenous swallowtail butterfly species, the citrus butterfly Papilio xuthus, which has also spread to Hawaii.[15]

Cultivation

In Japan, Wakayama Prefecture boasts 80% of domestic production.[16] Aridagawa, Wakayama produces a specialty variety called budō sanshō ("grape sansho"), which bears large fruits and clusters, rather like a bunch of grapes.[16] The thornless variety, Asakura sansho, derives its name from its place of origin, the Asakura district in the now defunct Yokacho [ja], integrated into Yabu, Hyōgo.[13]

Uses

Culinary

The Japanese pepper is closely related to the Sichuan pepper of China, and they share the same genus.[17]

Japanese cuisine

Fresh green Japanese pepper in a supermarket in Japan

The pulverized mature fruits ("peppercorns" or "berries") known as "Japanese pepper" or kona-zanshō (粉ざんしょう) are the standard spice for sprinkling on the kabayaki-unagi (broiled eel) dish. It is also one of the seven main ingredients of the blended spice called shichimi, which also contains red chili peppers.[18] Finely ground Japanese pepper, kona-zanshō, is nowadays usually sold in sealed packets, and individual serving sizes are included inside heat-and-serve broiled eel packages.

The ground Japanese pepper is also blended with ground chili pepper and other aromatics to form the shichimi or "seven flavor", which is used to flavor various dishes.

Young leaves and shoots, pronounced ki-no-mé[18] or ko-no-mé[11] (木の芽, lit. 'tree bud') herald the spring season, and often garnish grilled fish and soups. They have a distinctive flavor which is not to the liking of everyone. It is a customary ritual to put a leaf between cupped hands, and clap the hands with a popping sound, this supposedly serving to bring out the aroma.[18] The young leaves are crushed and blended with miso using suribachi (mortar) to make a paste, a pesto sauce of sorts,[19] and then used to make various aemono (tossed salad). The stereotypical main ingredient for the resultant kinome-ae is the fresh harvest of bamboo shoots,[20] but the sauce may be tossed (or delicately "folded") into sashimi, clams, squid or other vegetable such as tara-no-me (angelica-tree shoots).

The immature green berries are called ao-zanshō (lit. 'green sansho'),[21] and these may be blanched and salted,[11] or simmered using soy sauce into dark-brown tsukudani, which is eaten as condiment.[17] The berries are also available as shoyu-zuke, which is just steeped in soy sauce. The berries are also cooked with small fry fish and flavored with soy sauce (chirimen jako [ja]), a specialty item of Kyoto, since its Mount Kurama outskirts is a renowned growing area of the plant.

There is also a dessert named kirisanshō [ja], rice cake dessert flavored with ground Japanese pepper. It is a specialty int the north.[8]

In central and northeastern Japan, there is also non-sticky rice-cake type confection called goheimochi, which is basted with miso-based paste and grilled, sometimes uses the Japanese pepper as flavor additive to the miso.[22][23] Also being marketed are sansho flavored arare (rice crackers),[24][25] snack foods, and sweet sansho-mochi.[26][27]

Korean cuisine

Chueo-tang (loach soup) served with chopi powder, perilla powder, and garlic chives

Both the plant itself and its fruit (or peppercorn), known as chopi (초피), are called by many names including jepi (제피), jenpi (젠피), jipi (지피), and jopi (조피) in different dialects used in southern parts of Korea, where the plant is extensively cultivated and consumed.[28]

Before the introduction of chili peppers from the New World which led to the creation of the chili paste gochujang, the Koreans used a jang paste spiced with chopi and black peppers.[6]

In Southern Korean cuisine, dried and ground chopi fruit is used as a condiment served with varieties of food, such as chueo-tang (loach soup), maeun-tang (spicy fish stew), and hoe (raw fish).

Young leaves of the plant, called chopi-sun (초피순), are used as a culinary herb or a namul vegetable in Southern Korean cuisine. The leaves are also eaten pickled as jangajji, pan-fried to make buchimgae (pancake), or deep-fried as fritters such as twigak and bugak. Sometimes, chopi leaves are added to anchovy-salt mixture to make herbed fish sauce, called chopi-aekjeot.

Craftwork

In Japan, the thick wood of the tree is traditionally made into a gnarled and rough-hewn wooden pestle (surikogi), to use with suribachi.[17][10] There is some snob value associated with owning such a pestle.[8]

Medicinal

China

The husks are used medicinally. In traditional Chinese medicine, it finds uses similar to the hua jiao or Sichuan pepper.

Japan

In Japanese pharmaceuticals, the mature husks with seeds removed are considered the crude medicine form of sanshō. It is an ingredient in bitter tincture [ja], and the toso wine served ceremonially. The pungent taste derives from sanshool and sanshoamide. It also contains aromatic oils geraniol, dipentene, citral, etc.[9][29]

Fishing

In Southern parts of Korea, the fruit is traditionally used in fishing. Being poisonous to small fish, a few fruit dropped in a pond make the fish float shortly after.[citation needed]

See also

Wikimedia Commons has media related to Zanthoxylum piperitum.
Wikispecies has information related to Zanthoxylum piperitum.

Explanatory notes

  1. ^ Korea National Arboretum's entry here is "산초 나무 sancho namu", with 나무 meaning "tree, wood".
  2. ^ Again, the Korea National Arboretum's entry here is "초피 나무 sancho namu", with 나무 meaning "tree".

References

Citation
  1. ^ Wiersema, John H.; León, Blanca (1999). World Economic Plants: A Standard Reference. CRC Press. p. 636. ISBN 978-0-849-32119-1. {{cite book}}: Invalid |ref=harv (help)
  2. ^ Ravindran (2017), p. 473.
  3. ^ a b Staples, George; Kristiansen, Michael S. (1999). Ethnic Culinary Herbs: A Guide to Identification and Cultivation in Hawaiʻi. University of Hawaii Press. p. 100. ISBN 978-0-824-82094-7. {{cite book}}: Invalid |ref=harv (help)
  4. ^ a b c Korea National Arboretum (2015). English Names For Korean Native Plants 한반도 자생식물 영어이름 목록집. Pocheon. pp. 683–684. ISBN 978-8-997-45098-5.{{cite book}}: CS1 maint: location missing publisher (link); PDF file via Korea Forest Service
  5. ^ Honda, M. [in Japanese] (1932), "Nuntia ad Floram Japoniae XVIII", Shokubutsugaku Zasshi, 46 (550): 633, doi:10.15281/jplantres1887.46.633
  6. ^ a b Walton, Stuart (2018). "5 Blazing a Trail―chili's journey through Asia and Africa". The Devil's Dinner: A Gastronomic and Cultural History of Chili Peppers. St. Martin's. pp. 104–121. ISBN 978-1-250-16321-9. {{cite book}}: Invalid |ref=harv (help)
  7. ^ American Joint Committee on Horticultural Nomenclature (1923). Standardized Plant Names: A Catalogue of Approved Scientific and Common Names of Plants in American Commerce. p. 535.
  8. ^ a b c Kato, Nobuhide (1945), Herbs used in Nortern Japan, vol. 39, Brooklyn Botanic Garden, p. 52–53
  9. ^ a b Kimura et al. (1996), p. 82.
  10. ^ a b "Sanshō さん‐しょう【山椒】", Kojien, 4th ed., 1991.
  11. ^ a b c d e Okuyama, Haruki (1969) [1968]. "Sanshō" さんしょう. Sekai hyakka jiten. Vol. 9. pp. 698–9.
  12. ^ Montreal Horticultural Society and Fruit Growers' Association of the Province of Quebec (1876). First Report of the Fruit Committee. Montreal: Witness Printing House. p. 25.
  13. ^ a b Okada, Minoruえｗ (1998). "Wakanyaku no senpin nijū: sanshō no senpin" 和漢薬の選品20：山椒の選品. Gekkan kanpō ryōhō. 2 (8): 641–645.
  14. ^ Makihara, Naomi (1983). "Spices and Herbs Used in Japanese Cooking". Plants & Gardens. 39: 52.
  15. ^ Gordh, Gordon (2011). Citrus Butterfly. David Headrick. CAB International. p. 308. ISBN 978-1-845-93542-9. {{cite book}}: |work= ignored (help); Invalid |ref=harv (help)
  16. ^ a b prefectural website:"Wakayama ichban (2) budō sanshō" 和歌山一番②ぶどう山椒 ｜website=Wakayama Prefecture. Kenmin no tomo. 2009-08. Retrieved 2020-01-14. {{cite web}}: Check date values in: |date= (help)
  17. ^ a b c Ravindran (2017), p. 476.
  18. ^ a b c Andoh & Beisch (2005), p. 47.
  19. ^ Shimbo (2001), p. 261 uses this same metaphor.
  20. ^ Shimbo (2001), pp. 261–, "Bamboo shoots tossed with aromatic sansho leaves (takenoko no kinome-ae)"
  21. ^ Ravindran (2017), p. 475.
  22. ^ "Goheimochi no tsukurikata" 五平餅の作り方. Toyota Goheimochi Gakkai. Retrieved 2011-01-30.
  23. ^ Rural Culture Association Japan [in Japanese] (2006). Denshō shashinkan Nihon no shokubunka 4: Koshūestsu 伝承写真館日本の食文化 5 甲信越.,p. 13.
  24. ^ "Kyō sanshō arare" 京山椒あられ. Ogura Sanso. Retrieved 2011-01-30.
  25. ^ "山椒あられ". Shichimiya honpo. Retrieved 2011-01-30.
  26. ^ "Mishō-ya no Sansho senbei" 実生屋の山椒餅. Sagawa Kurogane no kai. Retrieved 2011-01-30.
  27. ^ "Mochi rui" 餅類. Tawaraya Yoshitomi. Retrieved 2011-01-30.
  28. ^ 박, 선홍 (22 September 2011). "음식 잡냄새 잡고 들쥐 쫓아주는 매콤한 향" [Spicy aroma that deodorizes food and drives out harvest mice]. Chungcheong Today (in Korean). Retrieved 26 December 2016.
  29. ^ Hsu, Hong-Yen (1986). Oriental materia médica: a concise guide. Oriental Healing Arts Institute. p. 382. ISBN 9780941942225., "..citral, citronellal, dipentene; (+)-phellandrene, geraniol;(2)pungent substances: sanshool I (a-sanshool), sanshoamide"
Bibliography
Retrieved from "https://en.wikipedia.org/w/index.php?title=Zanthoxylum_piperitum&oldid=935789675"