#Japan #House Foods #Takachiho #Sansho Project #Miyazaki, Kumamoto

The Sansho Production Development Project: Year Two Initiatives

The House Foods Group, in collaboration with Sugimoto Shoten, Minami Kyushu University, and local producers, has proudly launched year two of the production development project for sansho pepper, aimed at expanding production and establishing a regional brand within the Takachiho region of Miyazaki Prefecture and the mountains of Kumamoto Prefecture. With a target to fully launch sansho products by 2027, efforts are underway to raise awareness about this unique Japanese spice and its captivating traits.

Beginning September 16, 2026, the official House Foods online store “Mirai House” will offer a limited test sale of “Shun Tsumami Takachiho Sansho,” featuring freshly harvested sansho alongside a dedicated mill. This special offer highlights sansho's vibrant flavors and aims to tempt spice enthusiasts eager to explore its culinary potential.

Product Characteristics

The test sale features sansho picked from Takachiho Town in Miyazaki Prefecture. Only bright green berries harvested in June will be selected, ensuring that the product retains its vivid color even after drying. Each purchase includes a mill, allowing customers to grind the berries freshly, experiencing the invigorating fragrance and distinctive tingle that sansho offers.

The sansho used in the product results from a concerted farming effort by the House Foods Group personnel who visited the region, collaborating with local producers. Each batch goes through a meticulous manual sorting process on-site before being packaged as a premium product.

Culinary Creativity with Chef Yoshimitsu Nozaki

Chef Yoshimitsu Nozaki has devised recipes utilizing “Shun Tsumami Takachiho Sansho” to encourage broader culinary applications beyond traditional pairings with dishes like grilled eel. Featured recipes include innovative pairings showcasing regional ingredients, such as shiitake sushi and konnyaku inari beef bowls. Additionally, cooking tutorial videos are available, making it easier for home chefs to incorporate sansho into their meals.

View Chef Nozaki's recipes here.

Online Community Events

To enhance customer engagement, the project will host online community events specifically for customers who purchase “Shun Tsumami Takachiho Sansho.” Attendees will gain insights into the spice, with a focus on deepening their love for sansho through knowledge sharing and Chef Nozaki's recommended serving suggestions. Furthermore, an interactive segment on the House Foods Group community site, “Come On House,” will allow participants to share their stories related to sansho, including a chance to win spice sets in a special promotional campaign running from September 16 to October 13.

Product Summary:

• - Product Name: Shun Tsumami Takachiho Sansho
• - Contents: 14g of sansho and a mill
• - Price: 3,222 yen (excl. tax)
• - Release Date: September 16, 2026
• - Sales Channel: House Foods Official Online Store “Mirai House”

Buy online here

• - Distributor: House Foods Corporation

Sansho Production Development Project Overview

As one of Japan's few indigenous spices, sansho is recognized for its unique tingling sensation and fragrant citrus aroma. Rising international interest is pushing culinary boundaries beyond its traditional use in Japanese cuisine, with chefs exploring its applications in French and dessert recipes. However, the quantity of sansho shipped in Japan has been declining due to an aging producer demographic and environmental challenges, with 2023 figures showing a drop to 448 tons from 1,089 tons in 2015.

In response, House Foods Group, in partnership with Sugimoto Shoten, Minami Kyushu University, and local producers, launched the Sansho Production Development Project in April 2025, aimed squarely at protecting and promoting this precious Japanese resource. By 2026, the initiative successfully collaborated with around 80 producers, enabling an impressive sevenfold increase in sansho harvested compared to the previous year. Ongoing efforts are centered on robust exploration of sansho's potential and market viability for the planned 2027 product launch.

For further details on the project, visit: Sansho Production Development Project

Background Milestones:

• - 2022: Initiated practical research on sansho cultivation, planting seedlings.
• - April 2025: Official launch of the Sansho Production Development Project.
• - July 2025: First harvest of sansho.
• - December 2025: First harvest used in a limited craft gin collaboration.
• - September 2026: Limited test sale of “Shun Tsumami Takachiho Sansho” begins.
• - October 2026: Planned collaborations with local dessert businesses to feature sansho in sweet products.

Through cooperation with local enterprises, House Foods aims to innovate and enhance the charm of sansho. With upcoming releases like “Sansho Butter Sandwich” and “Sansho & Olive Cream Cheese Ice Cream,” the project continues to broaden the appeal of sansho and strengthen its brand presence.