Introducing Hana Sansho – Japan’s Rarest Spring Spice, Now Available Overseas for the First Time
While our primary focus is sharing premium Hokkaido Uni with our global audience—our proud local specialty—our broader mission is to source and deliver the finest seasonal ingredients from across Japan. This month, we’re thrilled to introduce something truly exceptional and extremely limited: Hana Sansho (Japanese flower pepper) from Kochi Prefecture.
As this is our first time—and the first time ever—that Hana Sansho has been made available outside Japan, we've received many inquiries already. Unfortunately, we were only able to secure 1 kg this season, but that alone is an incredible opportunity. Even in Japan, Hana Sansho is so rare that it’s almost never distributed outside of select high-end restaurants.
Last month, our team visited Kochi to meet directly with the producers.
After building a strong relationship and expressing our deep appreciation for this product, we were fortunate enough to be granted a portion of the harvest—a rare privilege, even within Japan’s own distribution channels.
By the way, this is Yume-chan, a mascot of the farm :)
What Is Hana Sansho?
Hana Sansho (花山椒) refers to the small, unopened flower buds of the Japanese sansho tree. Unlike the more common sansho peppercorn or powder, these flower buds offer a delicate floral aroma, subtle citrusy spice, and gentle numbing sensation that elevate springtime dishes in the most refined way.
Why It’s So Rare
- Each tree yields harvestable buds only 1–2 days per year
- Harvest across the entire region lasts just about a week
- Timing shifts each year depending on climate, so exact delivery dates can't be promised
- Buds must be picked just before blooming, as the aroma and flavor drop sharply afterward
- Harvesters hand-pick buds from deep mountain forests, and immediate cold-chain handling is required to preserve quality
That’s why Hana Sansho is one of the rarest seasonal ingredients in all of Japanese cuisine.
How It’s Used in Japanese Cooking
- 花山椒鍋 (Hana Sansho Hot Pot): A rich, delicate hot pot using dashi and spring vegetables. Diners add Hana Sansho as a garnish for its aromatic punch.
- 佃煮 (Tsukudani): Lightly simmered with soy sauce and sake for a rice condiment or tofu topping.
- With Bamboo Shoots, Shellfish, or Wagyu: The sansho bud’s spice cuts beautifully through richness and pairs especially well with fresh seafood or red meat.
- Sake Pairing or Kaiseki Course Accent: A highlight in spring kaiseki menus, offering a sensory transition from winter into the renewal of spring.
Storage & Serving Tips
- Store immediately in the refrigerator upon arrival
- For longer storage: briefly blanch, cool, and freeze
- Use sparingly: its flavor is bold, so a little goes a long way
Availability at Hokkaido Uni Shop
Only 1 kg was made available to us this year. Due to overwhelming interest, this year’s batch has already sold out. However, we are already in talks with our Kochi producers to prepare for the 2025 harvest.
As the timing of harvest changes each year, pre-orders are strongly recommended. If you’re a chef, buyer, or culinary enthusiast who wants to work with this exceptional ingredient next year:
Please contact us at hokkaidounishop@gmail.com to join our early access list.
Why We Brought It to You
Hana Sansho is more than a spice—it’s a celebration of Japan’s micro-seasons and deep food traditions. Bringing it to the international market for the first time is an extension of our mission at Hokkaido Uni Shop: to share the highest-quality, seasonal, and often hidden treasures of Japan, straight from their source.
Whether it’s rare Uni from Rishiri, mountain wasabi from Izu, or now, flower sansho from Kochi—each product we deliver carries the story of the people, place, and season that made it possible. It's still extremly limited edition but you can place order at Hana Sansho
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