KINOME - FRESH JAPANESE PEPPER LEAFS - Zanthoxylum piperitum
Description
木の芽 KINOME - FRESH JAPANESE PEPPER LEAFS - Zanthoxylum piperitum
Location
Ibaraki
Size/Weight
45g per pack (Actual Weight May Vary)
50-70 pc
Texture/Flavor Profile
Kinome, the young leaves of the Japanese Pepper Tree (Zanthoxylum piperitum), have a distinctively fresh, citrusy aroma with a slight peppery zing. Their flavor is mildly spicy with a hint of mint, making them a unique, refreshing addition to dishes.
Availability/Seasonality
These fresh leaves are typically available in spring, as they mark the season's arrival. In Japan, they’re harvested from March to early summer, ensuring they are at their peak freshness and flavor.
About
Scientific Name: Zanthoxylum piperitum. Kinome, also known as Japanese Pepper Leaf, is derived from the Japanese Pepper Tree and is widely used in Japanese cuisine. The plant is closely related to the Sichuan pepper, sharing similar aromatic qualities. While the tree is spiny, its leaves are harvested for their culinary use, contributing to traditional Japanese dishes.
Preparation
Kinome is often used as a garnish for grilled fish, soups, or salads. It can be blended with miso to create a unique, savory paste perfect for pairing with seasonal vegetables, tofu, or sashimi. Slap the leaves between your palms to release their aroma before using.
Nutritional Value
Kinome is rich in essential oils and offers antioxidant properties. It's low in calories and contains vitamins A and C, providing a subtle yet beneficial nutritional boost to dishes.
Selection and Storage
Select bright green, fresh leaves with a strong aroma. Store in a cool place or refrigerator wrapped in a damp paper towel to maintain freshness for up to a week.
Summary
Kinome, or fresh Japanese Pepper Leaves, bring a burst of spring to any dish with their citrusy, peppery flavor. Commonly used as a garnish or in pastes, they add a refreshing touch to Japanese cuisine, making them a cherished seasonal ingredient for chefs.
Location
Ibaraki
Size/Weight
45g per pack (Actual Weight May Vary)
50-70 pc
Texture/Flavor Profile
Kinome, the young leaves of the Japanese Pepper Tree (Zanthoxylum piperitum), have a distinctively fresh, citrusy aroma with a slight peppery zing. Their flavor is mildly spicy with a hint of mint, making them a unique, refreshing addition to dishes.
Availability/Seasonality
These fresh leaves are typically available in spring, as they mark the season's arrival. In Japan, they’re harvested from March to early summer, ensuring they are at their peak freshness and flavor.
About
Scientific Name: Zanthoxylum piperitum. Kinome, also known as Japanese Pepper Leaf, is derived from the Japanese Pepper Tree and is widely used in Japanese cuisine. The plant is closely related to the Sichuan pepper, sharing similar aromatic qualities. While the tree is spiny, its leaves are harvested for their culinary use, contributing to traditional Japanese dishes.
Preparation
Kinome is often used as a garnish for grilled fish, soups, or salads. It can be blended with miso to create a unique, savory paste perfect for pairing with seasonal vegetables, tofu, or sashimi. Slap the leaves between your palms to release their aroma before using.
Nutritional Value
Kinome is rich in essential oils and offers antioxidant properties. It's low in calories and contains vitamins A and C, providing a subtle yet beneficial nutritional boost to dishes.
Selection and Storage
Select bright green, fresh leaves with a strong aroma. Store in a cool place or refrigerator wrapped in a damp paper towel to maintain freshness for up to a week.
Summary
Kinome, or fresh Japanese Pepper Leaves, bring a burst of spring to any dish with their citrusy, peppery flavor. Commonly used as a garnish or in pastes, they add a refreshing touch to Japanese cuisine, making them a cherished seasonal ingredient for chefs.