For cooking, the green leaves of late spring or early summer are a common garnish for a number of dishes. They are also chopped and added to marinade or sauce, or ground to make dressing.
The leaves have a subtle spiciness that makes your tongue tingle while the aroma of fresh citrus fills your nostrils.
Young sansho leaves are called kinome, which literally means tree buds.
Inquiry - Jime 地芽