Kinome leaves, also known as sansho leaves or Japanese prickly ash leaves, are the foliage of the prickly ash tree (Zanthoxylum piperitum or Zanthoxylum ailanthoides). These leaves are native to Japan, where they are widely used in culinary applications and traditional medicine.
Citrusy and aromatic
Typically bright green, these leaves have a distinctive shape with serrated edges. They are small in size, and grow in clusters along the branches of the prickly ash tree. They have a citrusy, aromatic, and slightly peppery taste, often described as a combination of lemon, lime, and mint, with a subtle numbing sensation similar to Sichuan peppercorns.
Japanese cuisine
Kinome leaves are a popular ingredient in Japanese cuisine, where they are prized for their flavour and vibrant green colour. They are commonly used as a garnish or seasoning in various dishes, including sashimi, sushi, salads, soups, and grilled meats. Kinome leaves can also be pickled, dried, or used to flavour vinegars and sauces.
Health benefits
In traditional Japanese medicine, kinome leaves are believed to have various health benefits. They are often used to aid digestion, relieve nausea and alleviate symptoms of colds and flu. The leaves contain phytochemicals with antimicrobial, antioxidant and anti-inflammatory properties.
Cultural significance
Kinome leaves hold cultural significance in Japan and are associated with certain seasonal dishes and celebrations. They are particularly popular in spring and early summer when they are at their freshest and most flavourful.
For inspiration, see How to use above.
Store in the refrigerator and keep damp.