Jako Sansho is a tsukudani (food simmered in soy sauce) made by simmering chirimen-jako (boiled and dried baby anchovies) together with fresh sansho peppercorns in a sweet-savory mixture of soy sauce, mirin, and sake. It is one of the obanzai (everyday Kyoto home dishes) indispensable to a Kyoto table. Also known as "chirimen sansho," it has long been enjoyed as an accompaniment to rice, in ochazuke, and as a snack with sake. Originally made in individual households as something like a small gift to share with neighbors and visitors, it became widely known as a staple Kyoto souvenir after being commercialized in the mid-Showa era. Its distinctive appeal lies in the deep, layered flavor created by the sharp bite and refreshing aroma of the fresh sansho peppercorns balanced against the savory richness of the chirimen-jako, and part of the enjoyment is comparing the different blends offered by each shop.
Origin
The origin of Jako Sansho lies in a dish once made at home as obanzai. In inland Kyoto, where fresh fish was hard to obtain, the dried food chirimen-jako was prized as a valuable source of protein, and a home dish simmering it together with fresh sansho peppercorns that come into season in early summer had long been made. The origin of its present-day commercial form is said to be the shop Harema in Miyagawa-cho, Higashiyama Ward; a home dish simmered from fresh sansho peppercorns received from sansho farmers together with chirimen-jako gained a reputation and is said to have spread as a business from there.
History
Harema began selling it at its shop entrance in 1971 (Showa 46), and this is considered the start of Jako Sansho as a commercial product. Afterward, several shops, including Shinonome and Yayoi, commercialized their own recipes, each offering a Jako Sansho with a distinct flavor. These three shops came to be called the "Big Three," and remain highly popular today as leading representatives of Kyoto souvenirs.
Features
The blend of soy sauce and sugar and the amount of sansho pepper differ from shop to shop, resulting in distinct personalities ranging from mildly sweet and gentle to spicy versions generously flavored with fresh sansho peppercorns. The simmering style — whether finished plump and soft or firm — is another point where each shop's character shows. Since it is a tsukudani that can be stored at room temperature, it is also favored as an easy-to-carry Kyoto souvenir.
Main Ingredients
Food Culture
In Kyoto households, it is cherished as an everyday accompaniment to rice, and it has also become established as a gift for visitors or something to share with neighbors. Valued as well for ochazuke and as a snack with sake, it is a representative obanzai deeply rooted in daily life.
Famous Shops
しののめ寺町
京都市中京区寺町通夷川上ル西側久遠院前町669-3
One of the "Big Three"; known for its elegant, mellow flavor (hannari). From about 1,620 yen.
View details →はれま 本店
京都市東山区宮川筋6丁目357
Said to be the shop where Jako Sansho originated. A two-type set is about 3,240 yen and up.
View details →| Assorted Jako Sansho | Sold by each shop in packs or jars, it is easy to carry home at room temperature, making it a staple Kyoto souvenir. Most products are in an accessible price range starting in the low thousands of yen. |
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FAQ
Q. Are "jako sansho" and "chirimen sansho" the same thing?
A. They are basically the same dish, just called by different names. In Kyoto, both "jako sansho" and "chirimen sansho" are used, depending on the shop or area.