People involved with budo sansho
Kanja Sansho Farm is located on the sunny mountainside. Local Cafe Kanja is attached to the farm.
I wanted to build an attractive occupation in my hometown
“Young people kept leaving the places from where they grew up, mountains and forests became rough... It was hard to watch.” Mr. and Mrs. Nagaoka returned to Aridagawa Town, the hometown they once left, in 2004. They came back because they wanted to do everything they could to stop the depopulation of the local area. “We needed an occupation to live a life in the mountain,” said Mr. Nagaoka. “I was thinking about what would be the thing that could thrive in this place, and the special product, budo sansho, which was familiar to me in childhood came to mind.”
Toi, Aridagawa Town (former Shimizu Town) is the birthplace of budo sansho. Budo sansho is truly a luxury product, is called a “green diamond,” and has a fresh scent, and large, fleshy grain shape. But it was just one of many crops for farmers, and only a few people knew the potential value of sansho itself. Indeed, the processed products out on the market didn’t sufficiently showcase the appeal of budo sansho at that time. A refreshing citrus aroma, vivid green colors, and a clean electrifying flavor. “I want to deliver these brilliant tastes to consumers directly. I’m sure they will love them.” This flash was the start of Nagaoka’s challenge.
The possibilities of budo sansho as a spice are infinite
After returning to his birthplace, Nagaoka started out alone in spreading the appeal of budo sansho. He sold packs of fresh sansho at a stand in front of the train station. People were interested in the bright green color and picked it up, but there were not so many people who bought it. “I don’t know how to use it,” they told him. Hearing that kind of opinion, he started to make processed sansho. He also tried cooking tsukudani and sansho miso in his kitchen and selling them, but it wasn’t easy to sell. The labor and time involved weren’t commensurate with income. His passion for creating an occupation in his hometown was his only anchor.
However, during those tough days, he made a happy discovery. He explains, “I began paying attention to what consumers wanted when I was talking to them.” His wife had watched this silent battle from his side and she quit her job, stating, “I want to work with you.” Her words gave him great motivation. They opened a coffee shop in the mountains and started to demonstrate how to eat sansho. “Sansho and dairy products are very compatible” Powdered sansho for cheese or ice-cream, boiled berries for carbonara. Many vaunted recipes came out of trial and error. Eventually, customers who tried the dishes hesitantly were surprised at the first taste, and then this set off a chain reaction, where they bought sansho and to use at home. It was during these times that they realized again that budo sansho has infinite possibilities as a spice from Japan.
Budo sansho freshly grown in harvest season
