The Sansho Leaves plant is also known as the Japanese mountain pepper and finds its way into many different forms in Japanese cuisine. The fresh seasonal berries of this plant are picked and used as fresh, dried or pickled ingredients. Dried Sansho berries are one of the seven spices in Shichimi, a spice blend in Japanese cuisine. The young leaves are pounded with a Japanese mortar, the Suribachi and Surikogi, to be used in hotpot and Aemono (dressed dish). Traditionally, the Surikogi, the mortar, is made of wood from the Sansho tree, giving the food a subtle hint of its flavour. Dried leaves of this plant are used as a spice or topping and are called Kinome. In Korea, the Sansho Leaves (Chopi) have been used in the Jang spice paste for centuries before the Portuguese imported chili peppers from America. The Jang spice paste from Sansho Leaves laid the foundation for the famous Gochujang spice paste with chili pepper that we all know today.