Sweet Sansho Leaves


  • Sansho Leaves
  • Crystal sugar
  • Egg white


  • Stir the egg white
  • Pass the Sansho Leaves through the egg white with tweezers
  • Pass them through the fine crystal sugar
  • Dry them in the dehydrator at 40 degrees until nicely shiny and crispy
  • This gives a tangy, bitter, sweet and citrus flavor sensation


  • Serve with Asian-inspired desserts, cocktails and friandises.

Recipe: Eric Miete

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