Japanese pepper, or sansho, is characterized by a fresh aroma and a tongue-numbing tingle. A sprinkle of it can dramatically perk up the flavor of food. Used in Japanese cooking for over 1,000 years, it has given birth to many local delicacies, as well as a proverb that means, "size isn't everything". Every part of the plant, from the young leaves to the flowers, berries and even the bark, is used. Discover why Kyoto chefs cherish this almighty magical seasoning that is both an herb and a spice.