Prefecture: Tokyo
Producer: Enchu Shokuhin
Ingredients: Chirimen (dried baby white fish) (domestic), soy sauce (including soybeans and wheat), starch syrup, mirin,sansho (Japanese pepper) (domestic), agar
Dairy-free
Size: 20g 
Storage: Refrigerate after opening.

Sansho Chirimen is a specialty seasoning that combines two local Japanese ingredients: chirimen and sansho. Chirimen are dried baby white fish, while sansho, also known as “Japanese pepper”, are tiny seeds similar to Szechuan peppercorns, with a noticeable citrus flavor and surprisingly strong taste.

Founded 100 year ago and is now in its third generation, Enchu Shokuhin uses chirimen from Hiroshima Prefecture and combines them with sansho and other Japanese seasonings, then artfully cooks them in a kettle over an open fire without using white sugar. They stick to this traditional method, despite mass producers using steam kettles, because the heat from an open flame maintains an even and hotter temperature. The result is a luxurious blend of citrus and spice.

Suggested uses:Enjoy with rice, in onigiri (rice balls) or as a topping for salads.