Japanese Pepper (Sansho) 12g

This is fine ground select Japanese pepper. It is essential for some Japanese dishes such as, “Unagi (Broiled eels)” and Yakitori (broiled skewered chicken). It is also good with Miso soup or Osuimono (clear soup). It can be used in various meat or fish dishes in place of pepper and chili pepper.

Japanese Pepper (Sansho) 12g

  • JAN/UPC Code0 74880 02050 2

Ingredients

Japanese Pepper

Nutrition Facts

Nutrition Facts Amount/Serving (1/4tsp (0.4g)) %DV*
Energy 0kcal -
Fat 0g 0%
- Saturated Fat - -
- Trans Fat - -
Cholesterol - -
Sodium 0mg 0%
Total Carbohydrate 0g 0%
- Dietary Fiber - -
- Sugars 0g -
Protein 0g -
Vitamin A - -
Vitamin C - -
Calcium - -
Iron - -

*%Daily Values (DV) are based on a 2,000 calorie diet.

Japanese Pepper (Sansho) 12g

  • JAN/UPC Code0 74880 02050 2

Ingredients

Japanese Pepper

Nutrition Facts

Nutrition Facts Amount/Serving (1/4tsp (0.4g)) %DV*
Energy 0kcal -
Fat 0g 0%
- Saturated Fat - -
- Trans Fat - -
Cholesterol - -
Sodium 0mg 0%
Total Carbohydrate 0g 0%
- Dietary Fiber - -
- Sugars 0g -
Protein 0g -
Vitamin A - -
Vitamin C - -
Calcium - -
Iron - -

*%Daily Values (DV) are based on a 2,000 calorie diet.

Japanese Pepper (Sansho) 12g

  • JAN/UPC Code0 74880 02050 2

Ingredients

Japanese Pepper

Nutrition Facts

Nutrition Facts Amount/Serving (1/4tsp (0.4g)) %DV*
Energy 0kcal -
Fat 0g 0%
- Saturated Fat - -
- Trans Fat - -
Cholesterol - -
Sodium 0mg 0%
Total Carbohydrate 0g 0%
- Dietary Fiber - -
- Sugars 0g -
Protein 0g -
Vitamin A - -
Vitamin C - -
Calcium - -
Iron - -

*%Daily Values (DV) are based on a 2,000 calorie diet.

Japanese Pepper (Sansho) 12g

  • JAN/UPC Code0 74880 02050 2

Ingredients

Japanese Pepper

Nutrition Facts

Nutrition Facts Amount/Serving (1/4tsp (0.4g)) %DV*
Energy 0kcal -
Fat 0g 0%
- Saturated Fat - -
- Trans Fat - -
Cholesterol - -
Sodium 0mg 0%
Total Carbohydrate 0g 0%
- Dietary Fiber - -
- Sugars 0g -
Protein 0g -
Vitamin A - -
Vitamin C - -
Calcium - -
Iron - -

*%Daily Values (DV) are based on a 2,000 calorie diet.