Takahara sansho (Japanese pepper)

Its main cultivation area is Takayama City. The history of Japanese pepper cultivation in this area goes back to the Edo period (1603-1868) when the governor of Hida Province presented it to the Shogun of the day, according to one historical record. This variety yields smaller berries of deeper green color than ordinary Japanese pepper species. It is perceived as high quality for its distinctive flavor and storability over a long period.
○ Main cultivation area
Takayama City (former Kamitakara Village)
○ Harvest period
Early August
Shops where you can eat treats, shops you can buy

Hida Sanshou
Okuhida-Onsengo, Takayama City

Address35-1 Okuhida-Onsengo-Murakami, Takayama City[Map
Phone Number0578-89-2412
Opening Hour8:30~17:00
HolidaySaturdays, Sundays and national holidays
Parking Capacity10 cars
Access Approx. 60 minutes by car from JR Takayama Main Line "Takayama Station"
"Sanshoko" pepper powder offered to the Shoguns - only the highest level of flavor and aroma.
Our standard product "Sanshoko" is powder of Japanese pepper which goes very well with various dishes. Many customers commented on its fruity flavor and strong spiciness, "How come it is so different from other Sansho products? I have found a treasure!" Many eel-cooking restaurants in Kanto District are our regular customers.
Service periodAll year round
Please call us to confirm.
<Messages from the Staff> We like everyone in Japan and outside to experience this flavor and aroma.

Road Station Pascal Kiyomi, Mori no Restaurant
Kiyomi-cho, Takayama City

Address858-1 Kiyomicho-Oppara, Takayama City[Map
Phone Number0576-69-2321
Opening Hour9:00~18:00 (Until 17:00 in wintertime)
HolidayRestaurant closed on Wednesdays, All facilities closed from December 31 to January 2
Parking Capacity120 cars
Access Approx. 40 minutes by car from Tokai-Hokuriku Expressway "Gujo-Hachiman IC"
Approx. 50 minutes by car from Chubu-Jukan Expressway "Takayama-nishi IC"
"Amago Rice Bowl" popularized by sauce made from the peppers of Hida.
We began serving this dish in 2006 with "Amago" fish grown in the adjacent fish farm. Straight from the deep-fry pan, the fish is dressed with Sansho sauce to maximize its flavor. Served in a rice bowl, this river fish can be casually enjoyed in a unique style.
Service periodAll year round
Please call us to confirm.
<Messages from the Staff> The landscape of Maze River also adds to the taste of our meals. Come and visit us.