zanthoxylum piperitum

"Japanese pepper" Z. piperitum{{sfnp|Ravindran|2017|p=473}} is called {{nihongo|sanshō|山椒|extra='mountain pepper'}} in Japan, but the corresponding cognate term in Korean, {{lang|ko-latn|sancho}} ({{lang|ko|산초}}) refers to a different species: Z. schinifolium,{{efn|Korea National Arboretum's entry here is "{{lang|ko|산초 나무}} sancho namu", with {{lang|ko|나무}} meaning "tree, wood".}} known as {{lang|ja-latn|inuzanshō}} or {{gloss|dog sansho}} in Japan.

In Korea, Z. piperitum is called {{lang|ko-latn|chopi}} ({{lang|ko|초피}}).{{efn|Again, the Korea National Arboretum's entry here is "{{lang|ko|초피 나무}} sancho namu", with {{lang|ko|나무}} meaning "tree".}} However, in several regional dialects, notably Gyeongsang dialect, it is also called {{lang|ko-latn|sancho}} ({{lang|ko|산초}}) or {{lang|ko-latn|jepi}} ({{lang|ko|제피}}).

"Japanese prickly-ash" has been used as the standard American common name.

The variety Z. piperitum var. inerme Makino, known in Japan as {{lang|ja-latn|Asakura zanshō}}{{sfnp|Kimura|But|Guo|Sung|1996|p=82}} are thornless, or nearly so, and have been widely cultivated for commercial harvesting.

The forma Z. piperitum f. pubsescens (Nakai) W. T. Lee, is called {{lang|ko-latn|teol chopi}} ({{lang|ko|털초피}}) in Korea, and is assigned the English name "hairy chopi".

Its natural range spans from Hokkaido to Kyushu in Japan,{{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}} southern parts of the Korean peninsula,{{Cite journal|last=Okada |first=Minoruえｗ |author= |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 |volume=2 |issue=8 |year=1998 |pages=641–645}} and Chinese mainland.{{cite encyclopedia |last=Okuyama|first=Haruki |author-link= |volume=9 |title=Sanshō |script-title=ja:さんしょう |encyclopedia=Sekai hyakka jiten |orig-date=1968|year=1969 |pages=698–9 }}

File:Zanthoxylum piperitum Fruits et graines.jpg

The plant belongs to the citrus and rue family, Rutaceae.{{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}}

The tree blooms in April to May, forming axillary flower clusters, about 5mm, and yellow-green in color. It is dioecious,{{sfnp|Ravindran|2017|p=474}} 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.

The branch grows pairs of sharp thorns and has odd-epinnately compound leaves,{{sfnp|Ravindran|2017|p=474}} alternately arranged, with 5〜9 pairs of ovate leaflets{{sfnp|Ravindran|2017|p=474}} 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.

Chemical analysis has revealed that the seeds contain remarkably high concentrations of sugar-modified derivatives (glucosides) of N-methylserotonin and N,N-dimethylserotonin, also known as bufotenin.{{cite journal |vauthors=Yanase E, Ohno M, Harakawa H, Nakatsuka S |date=23 September 2010 |title= Isolation of N,N-Dimethyl and N-Methylserotonin 5-O-β-Glucosides from Immature Zanthoxylum piperitum Seeds |journal= Bioscience, Biotechnology, and Biochemistry|volume=74 |issue=9,23 |pages=1951–1952 |doi= 10.1271/bbb.100261 |pmid=20834148 |s2cid=26028576 |doi-access=}}

In Japan, Wakayama Prefecture boasts 80% of domestic production.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 |date=August 2009 |access-date=2020-01-14}} Aridagawa, Wakayama produces a specialty variety called {{lang|ja-latn|budō sanshō}} ({{gloss|grape sansho}}), which bears large fruits and clusters, rather like a bunch of grapes. The thornless variety, {{lang|ja-latn|Asakura sansho}}, derives its name from its place of origin, the Asakura district in the now defunct {{Interlanguage link|Yokacho|ja|3=八鹿町|vertical-align=sup}}, integrated into Yabu, Hyōgo.

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

File:Japanese pepper at supermarket.jpg

The pulverized mature fruits ("peppercorns" or "berries") known as "Japanese pepper" or {{lang|ja-latn|kona-zanshō}} ({{lang|ja|粉ざんしょう}}) are the standard spice for sprinkling on kabayaki-unagi (broiled eel). It is also one of the seven main ingredients of the blended spice called shichimi, which also contains red chili peppers.{{sfnp|Andoh|Beisch|2005|page=47}} Finely ground Japanese pepper, {{lang|ja-latn|kona-zanshō}}, is nowadays usually sold in sealed packets, and individual serving sizes are included inside heat-and-serve broiled eel packages.

File:Zanthoxylum piperitum young bits for sale - Tokyo - April 2 2021.jpeg]]

Young leaves and shoots, pronounced {{lang|ja-latn|ki-no-mé}}{{sfnp|Andoh|Beisch|2005|page=47}} or {{lang|ja-latn|ko-no-mé}} ({{lang|ja|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.{{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,{{Harvp|Shimbo|2001|p=261}} uses this same metaphor. 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,{{Harvp|Shimbo|2001|pp=261–}}, "Bamboo shoots tossed with aromatic sansho leaves (takenoko no kinome-ae)" but the sauce may be tossed (or delicately "folded") into sashimi, clams, squid or other vegetable such as {{lang|ja-latn|tara-no-me}} (angelica-tree shoots).

The immature green berries are called {{lang|ja-latn|ao-zanshō}} ({{lit|green sansho}}),{{sfnp|Ravindran|2017|p=475}} and these may be blanched and salted, or simmered using soy sauce into dark-brown tsukudani, which is eaten as a condiment.{{sfnp|Ravindran|2017|p=476}} The berries are also available as {{lang|ja-latn|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|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.

There is also a dessert named {{Interlanguage link|kirisanshō|ja|切山椒}}, rice cake dessert flavored with ground Japanese pepper. It is a specialty in the north.

In central and northeastern Japan, there is also a non-sticky rice-cake type confection called goheimochi, which is basted with miso-based paste and grilled, sometimes using the Japanese pepper as flavor additive to the miso.{{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 |access-date=2011-01-30}}{{cite book |author=Rural Culture Association Japan |author-link=: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=Rural Culture Association Japan |year=2006 |url=https://books.google.com/books?id=ZxVOAQAAIAAJ |page=13|isbn=9784540062285 }} Also being marketed are sansho flavored arare (rice crackers),{{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 |access-date=2011-01-30}}{{Cite web|url=http://www.shichimiya.co.jp/SHOP/I0713.html|title=山椒あられ|publisher=Shichimiya honpo |access-date=2011-01-30}} snack foods, and sweet sansho-mochi.{{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|access-date=2011-01-30|archive-url=https://web.archive.org/web/20150402153320/http://www.sakawa-kuroganenokai.org/mart/shop.html|archive-date=2015-04-02|url-status=dead}}{{Cite web|url=http://www.kyogashi.co.jp/a-2-5.html|title=Mochi rui|script-title=ja:餅類|publisher=Tawaraya Yoshitomi|access-date=2011-01-30|archive-url=https://web.archive.org/web/20120410155803/http://www.kyogashi.co.jp/a-2-5.html|archive-date=2012-04-10|url-status=dead}}

File:Chueotang chopi (Zanthoxylum piperitum) deulkkae (Perilla frutescens) buchu (Allium tuberosum).jpg (loach soup) served with chopi powder, perilla powder, and garlic chives]]

Both the plant itself and its fruit (or peppercorn), known as {{translit|ko|rr|chopi}} ({{lang|ko|초피}}), are called by many names including {{translit|ko|rr|jepi}} ({{lang|ko|제피}}), {{translit|ko|rr|jenpi}} ({{lang|ko|젠피}}), {{translit|ko|rr|jipi}} ({{lang|ko|지피}}), and {{translit|ko|rr|jopi}} ({{lang|ko|조피}}) in different dialects used in southern parts of Korea, where the plant is extensively cultivated and consumed.{{Cite news|url=http://www.cctoday.co.kr/news/articleView.html?idxno=655908|script-title=ko: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}}

Before the introduction of chili peppers from the New World which led to the creation of the chili paste gochujang, the Koreans used a {{lang|ko-latn|jang}} paste spiced with {{lang|ko-latn|chopi}} and black peppers.

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

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

In Japan, the thick wood of the tree is traditionally made into a gnarled and rough-hewn wooden pestle ({{lang|ja-latn|surikogi}}), to use with suribachi.{{sfnp|Ravindran|2017|p=476}} While sansho wood {{lang|ja-latn|surikogi}} are less common today, they impart subtle flavor to foods ground with them.

;Japan

In Japanese pharmaceuticals, the mature husks with seeds removed are considered the crude medicine form of {{lang|ja-latn|sanshō}}. It is an ingredient in {{Interlanguage link|bitter tincture|ja|3=苦味チンキ|vertical-align=sup}}, and the {{lang|ja-latn|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}}{{cite book |last=Hsu|first=Hong-Yen|title=Oriental materia médica: a concise guide|year=1986|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"

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}}

{{Commons}}

{{Wikispecies|Zanthoxylum piperitum}}

• Sichuan pepper
• Z. beecheyanum – {{lang|ja-latn|iwa-zanshō}}, {{lang|ja-latn|hire-zanshō}}; Okinawan dialect: {{lang|ryu-latn|sensuru-gii}}
• Z. schinifolium – {{lang|ja-latn|inu-zanshō}}
• Z. armatum var. subtrifoliatum – {{lang|ja-latn|fuyuzanshō}}

{{notelist}}

Citation

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{{refend}}

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piperitum