Vegetables
Sansho leaf sprig
木の芽 きのめ kinome
Also known askinome
At its best in Apr, May, Jun
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Floated in soup
Clapped between the palms and floated in the bowl, which releases the scent.
Kinome miso
Ground into miso, for bamboo shoots and dengaku.
As a garnish
Laid on simmered or grilled dishes for colour and scent.
How to choose
Deep green, glossy leaves with an even set of leaflets, and a strong scent.
Storage
Sensitive to drying. Wrap in damp paper, seal and refrigerate. Use within two or three days.
Main areas
Good to know
The young shoots of the sansho pepper tree. Valued in Japanese cooking as the scent that announces spring. A light clap between the palms just before use brings out the aroma. Quite different in part and season from the sansho peppercorn.
