Kinome is the young leaf of Sansho (prickly ash). It has a taste similar to that of curry leaves; citrusy with a breath of mint and lastly it numbs the tongue the way szechuan peppers do. This numbing effect is contributed by a compound called sanshools, that act on a few kind of nerve endings simultaneously, inducing sensitivity to touch and cold in nerves that are commonly nonsensitive, that perhaps cause a kind of neurological confusion. It is in season during spring and can be paired with meat or seafood.
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| Oyster Cream + Confit Oyster + Konbu Jelly + Kinome |
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