The dried powder (called kona (powder) sansho) of the ripened fruit pericarp is used as flavoring that cleans away the odor of grilled eel, as a flavoring ingredient in miso soup, and as an ingredient in shichimi togarashi (a ground mixture of red pepper and aromatic spices). 熟した実の皮の乾燥粉末(粉山椒)は、香味料としてウナギの蒲焼の臭味消し、味噌汁の香付け、七味唐辛子の材料として用いられる。 |