Hokkaido Sanshozuke
At a glance
| Name | Hokkaido Sanshozuke (Sanshozuke) |
|---|---|
| Prefecture | Hokkaido |
| Region | Hokkaido & Tohoku |
| Type | Fermented green-chili, rice-koji and soy condiment |
What is it?
Sanshozuke ferments chopped green chili peppers, rice koji and soy sauce into a hot, salty and gently sweet condiment. Despite the similar sound, the name does not refer to Japanese sansho pepper.
History and local context
The name is commonly explained by the old measure sho: one sho of each of the three ingredients made three sho in total. It is a preserved food of Hokkaido and Tohoku, with modern local versions adding seafood or regional produce.
How to enjoy it
Use only a small spoonful on rice, tofu, sashimi or grilled meat, or mix it into soup and dressing. Stir a commercial jar cleanly, refrigerate after opening and remember that heat and salt levels vary by maker.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Hokkaido Sanshozuke from?
It is associated with Hokkaido, in the Hokkaido & Tohoku region of Japan.
What kind of food is Hokkaido Sanshozuke?
This guide classifies it as fermented green-chili, rice-koji and soy condiment. See the overview for its defining ingredients and texture.
Can I order Hokkaido Sanshozuke online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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