Misanshō  (実山椒 / Misanshō) 20 g (prepared as described “How to Prepare Misanshō “)
Extra virgin olive oil (エキストラバージンオリーブオイル /
Ekisutora bāhjin orīhbu oiru) 3 tbsp (about 45 ml)
Salt (塩/ Shio) 1/2 tsp

How to Make
Add the misanshō to a storage container and salt them. Pour in the olive oil. Set the container aside for one day before using. Your misanshō-in-olive-oil will keep for about six months at room temperature.

Recipe Developed by Machiko Tateno