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Season
Season 13 Episode
- Season 6 Kurama: Mystical Land of Legends
- Season 6 Fabric Pieces: Honoring the Past
- Season 6 Celebrating the New Year: With Reverence and Gratitude
- Season 6 An Artistic Lineage: Nurturing a Painting Tradition
- Season 6 Bubuzuke: A Dish Inspired by Frugality
- Season 6 Maiko Hair Ornaments: A Classical Culture of Kawaii
- Season 6 Yasurai Matsuri: Town Elders' Prayers Embodied in Flowers and Dance
- Season 6 Dynastic Arts & Crafts: The Pursuit of Heian Peace and Beauty
- Season 6 Mirei Shigemori: The Ageless Modernity of the Rock Garden
- Season 6 Kyokusui-no-Utage: Poetry with Classic Heian Elegance
- Season 6 Satoyama Living: Country Customs Sustaining the Ancient Capital
- Season 6 Japanese Pepper: The Zesty Spice of Kyoto Cuisine
- Season 6 Tatami: The Flooring Underlying Japanese Culture
- Season 6 Folding Fans: Cooling Accessories Encapsulate Elegance
- Season 6 The Matsuage Festival: Keeping the Fire Tradition Alive
- Season 6 The Artisans for the Deities: Enduring Skills and Devotion
- Season 6 Kyoto Cosmetics: Secrets for Drawing Out Inner Beauty
- Season 6 The Culture of Gold Leaf: Gossamer Layers Beget Profound Beauty
- Season 6 Kyoto Swords: Splendor That Dispels Evil Spirits
- Season 6 End of the Samurai Era: The Capital Survives Turbulent Times
Core Kyoto - Season 6 Episode 12 Japanese Pepper: The Zesty Spice of Kyoto Cuisine
5.00 28 minutes Japanese pepper, or sansho, is characterized by a fresh aroma and a tongue-numbing tingle. A sprinkle of it can dramatically perk up the flavor of food. Used in Japanese cooking for over 1,000 years, it has given birth to many local delicacies, as well as a proverb that means, "size isn't everything". Every part of the plant, from the young leaves to the flowers, berries and even the bark, is used. Discover why Kyoto chefs cherish this almighty magical seasoning that is both an herb and a spice.
