| Kuro Kosho & Sumibi Okaki Sansho Production Process | |
| Produced at a famous facility in Kyoto, Kuro Kosho (black pepper) and Sumibi Sansho (Japanese herb) Okaki are made using glutinous "Yokamochi" Rice, from Saga Prefecture. | |
| To achieve the best possible quality and flavor, un-polished, brown rice is used. > |
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Using a special threshing machine, they thresh the rice to achieve a polished finish and put it in water overnight.< |
| The rice is then steamed which gives the rice its golden color.> |
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The rice is then kneaded and aged in a refrigerator for three days.< |
| After three days, they shread the rice into preformed pieces and dry the pieces for another three days.> |
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Using high-quality charcoal, the pieces are broiled in the oven.< |
| They complete the process by seasoning with soy sauce and black pepper or sansho. All seasonings are applied by hand.> |
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