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Japan — kinome seasonal use documented in classical Japanese cookery since Heian period Techniques

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Japan — kinome seasonal use documented in classical Japanese cookery since Heian period
Kinome Sansho Leaf Paste Spring Garnish
Japan — kinome seasonal use documented in classical Japanese cookery since Heian period
Kinome (木の芽, tree bud) are the fresh spring shoots of the sansho tree (Japanese pepper) — one of Japan's most iconic seasonal garnishes, used exclusively April-May when the leaves are young and most aromatic. Kinome provides the citrusy, numbing, pine-fresh flavor of sansho in a visual form perfect for kaiseki presentation. Used primarily by pressing between the palms and striking to release aromatics (tataki-kinome), then placed on dishes. Kinome-ae is a traditional spring dressing: kinome pounded with miso, vinegar, and sugar to create a bright green paste used for bamboo shoots, tofu, and seafood.
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