Misanshō (実山椒 / Misanshō) 120 g (removed from stems)
3. Bring water to a boil in a small pot. Add a pinch of salt and then pour in the misanshō. Boil them for 5-6 minutes, or until you can mash one with your fingers.
4. Transfer the misanshō to a bowl with plenty of cold water and let them soak for at least 1 hour, or until you taste a slight amount of tannin and spiciness.
5. Drain the misanshō and use a paper towel to remove the excess water. Misanshō prepared as described will keep for about a year in a freezer.
Recipe Developed by Machiko Tateno