People are pretty intimidated by sanshou. It's a very old spice that's native to Japan and Korea and has been used in Japanese cooking for thousands of years...
People are pretty intimidated by sanshou. It's a very old spice that's native to Japan and Korea and has been used in Japanese cooking for thousands of years for its flavor as well as its medicinal and preservative qualities. It's a shrub in the citrus family that produces little fruits (peppercorns) that are ground or cooked with whole. It's earthy and lemony with a little kick and a hint of mint and it's slightly tingly on the tongue. But how do you use it? It's a finishing spice, so you sprinkle it over food right before you serve it or you put it out on the table so people can season their food with it while they eat. It goes especially well with fatty, rich foods, like duck or sui-gyoza (boiled and served in a brothy sauce) and is indispensable for unagi (Japanese eel) and yakitori (grilled chicken skewers). An easy way to try it and learn to love and crave its flavor is by cutting it with salt (3 parts sansho to 1 part salt) and use that over french fries, steak, fried chicken, etc.
Yes, you can buy cheap versions of sanshou, but then you'll never really understand what makes it so special. This one is made from a varietal of Asakura Sanshou called Mountain Asakura Sanshou. It has the smallest fruit of the Japanese Sanshou varietals, which means the aroma, color, and color is extra punchy. It also means that it is the hardest to grind to a powder which is why Tsujita-san only uses stone mills (not electric mills) to grind this sansho. Electric mills grind quickly and create heat, which kills the color and the aroma. By using stone mills, they are able to grind slowly and meticulously.
*To preserve the freshness, please store in the fridge or freezer
For a map of our delivery area and list of deliverable zip codes, please see our FAQ.
Local delivery is free on orders over $75, otherwise we charge a $10 delivery fee.
Delivery times are available Tuesday-Sunday, from 11am to 7pm.
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Free scheduled pickups are available from the Fulamingo Kitchen, as well as from our friends at Cargo or Colibri!
Just select "Store Pickup" at checkout, and choose your pickup location. Then, choose a pickup date and time.
Cargo, 81 SE Yamhill St.
Open for pickups 11am-5pm, Friday-Saturday. 1pm-5pm on Sunday.
Colibri Flowers and Plants, 1454 NE Prescott St.
Open for pickups from Noon-6pm, Wednesday-Saturday, and 1pm-5pm on Sundays.
Fulamingo Kitchen, 2256 N. Albina St. (Look for our banner outside the Gotham Building, and call or text when you arrive. We'll bring out your order.)
Pickups from 10:30am-1:30pm, Wednesday-Sunday.
Rescheduling: If you feel you might be late or need to reschedule your pickup, please let us know by 10am of your scheduled date, and we will be happy to set up a new time for you! Otherwise, we ask that you please be on time for your scheduled pickup. For food quality and safety reasons, we may have to dispose of any prepared foods if you are more than two hours late for your pickup and will not be able to offer a refund.
Picking up from Cargo/Colibri: Just show up at your pickup spot with your ID, on your pickup date/time and let them know you are there for your Fulamingo order. Show your ID to a staff member and they will get hand off your pickup to you. Also, while you're at any of our friends' stores, please feel free to shop!
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