Sel de sansho

I've been sprinkling this on roasted vegetables and even simple popcorn, and that subtle tingle from the Wakayama sansho is unlike anything I've tried. The Oregon sea salt flakes are beautifully crunchy and dissolve just right, making every bite feel a bit more special.

The flaky texture melts instantly on tongue, and that Wakayama sansho tingle creeps in right after the salt’s briny sweetness—perfect for finishing grilled fish. A tiny pinch goes a surprisingly long way.

The citrus kick from the sansho is unmistakable on a simple bowl of rice, and that little tingle at the back of my tongue is so pleasant. It’s become my go-to finishing salt for anything grilled, and the flake texture clings to food just right.