Zanthoxylum piperitum

"Japanese pepper" Z. piperitum is called in Japan, but the corresponding cognate term in Korean, () refers to a different species: Z. schinifolium, known as or in Japan. In Korea, Z. piperitum is called (). However, in several regional dialects, notably Gyeongsang dialect, it is also called () or (). "Japanese prickly-ash" has been used as the standard American common name. Varieties The variety Z. piperitum var. inerme Makino, known in Japan as are thornless, or nearly so, and have been widely cultivated for commercial harvesting. The forma Z. piperitum f. pubsescens (Nakai) W. T. Lee, is called () in Korea, and is assigned the English name "hairy chopi". == Range ==

Its natural range spans from Hokkaido to Kyushu in Japan, southern parts of the Korean peninsula, and Chinese mainland. == Description ==

The plant belongs to the citrus and rue family, Rutaceae. The tree blooms in April to May, forming axillary flower clusters, about 5mm, and yellow-green in color. It is dioecious, and the flowers of the male plant can be consumed as hana-sanshō, while the female flowers yield berries or peppercorns of about 5mm. In autumn, these berries ripen, turning scarlet and burst, scattering the black seeds within. == Cultivation ==

In Japan, Wakayama Prefecture boasts 80% of domestic production. Aridagawa, Wakayama produces a specialty variety called (), which bears large fruits and clusters, rather like a bunch of grapes. The thornless variety, , derives its name from its place of origin, the Asakura district in the now defunct '''', integrated into Yabu, Hyōgo. == Uses ==

Culinary The Japanese pepper is closely related to the Sichuan pepper of China, and they are in the same genus. Japanese cuisine The pulverized mature fruits ("peppercorns" or "berries") known as "Japanese pepper" or () are the standard spice for sprinkling on kabayaki-unagi (broiled eel). It is also one of the seven main ingredients of the blended spice called shichimi, which also contains red chili peppers. Finely ground Japanese pepper, , is nowadays usually sold in sealed packets, and individual serving sizes are included inside heat-and-serve broiled eel packages. Young leaves and shoots, pronounced or and then used to make various aemono (tossed salad). The stereotypical main ingredient for the resultant kinome-ae is the fresh harvest of bamboo shoots, but the sauce may be tossed (or delicately "folded") into sashimi, clams, squid or other vegetable such as (angelica-tree shoots). The immature green berries are called (), and these may be blanched and salted, Also being marketed are sansho flavored arare (rice crackers), snack foods, and sweet sansho-mochi. Korean cuisine '' (loach soup) served with chopi powder, perilla powder, and garlic chives Both the plant itself and its fruit (or peppercorn), known as (), are called by many names including (), (), (), and () in different dialects used in southern parts of Korea, where the plant is extensively cultivated and consumed. Before the introduction of chili peppers from the New World which led to the creation of the chili paste gochujang, the Koreans used a paste spiced with and black peppers. Fishing In southern parts of Korea, the fruit is traditionally used in fishing. Being poisonous to small fish, a few fruit dropped in a pond make the fish float shortly after. == See also ==