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Fresh Kinome Leaves - 30g


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Regular price £14.50
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100% Kinome (Zanthoxylum piperitum) Leaves

As a Garnish: One of the simplest ways to use kinome leaves is as a garnish. Scatter whole or torn leaves over dishes like sashimi, sushi, salads, or grilled meats to add a burst of flavour and visual appeal. The bright green colour of the leaves makes them particularly striking as a garnish.

Soups and Broths: Add whole or chopped leaves to clear soups, broths, or hot pots to infuse them with their aromatic flavour. Add the leaves towards the end of cooking to preserve their fresh taste and smell.

Stir-Fries and Sauteed Dishes: Toss chopped kinome leaves into stir-fries or sautéed dishes for a burst of citrusy flavour and aroma. They pair well with vegetables, seafood, and meats, adding a refreshing twist to the dish.

Pickled and Preserved: Kinome leaves can be pickled or preserved to extend their shelf life and intensify their flavour. Pickled kinome leaves can be used as a condiment or added to dishes like rice bowls or noodle soups for an extra layer of flavour.

Seasonings and Marinades: Finely chop kinome leaves and mix them with salt or sugar to create a seasoning. This can be used to season grilled meats, seafood, or vegetables. You can also add chopped kinome leaves to marinades for meats or tofu to infuse them with their citrusy flavor.

Beverages: Steep kinome leaves in hot water to make a unique twist on a refreshing herbal tea which can be enjoyed hot or cold.

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.

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