Lettuce Wraps with Sansho Meat-Miso

Pluck branches off the sansho cluster.

Wear gloves — touching your eyes after handling sansho is hellish.

Rinse the sansho with water to remove debris.

Put water in a pot and heat it.

Boil the sansho in the boiling water. Drain twice.

After draining, plunge into cold water.

Squeeze out the water and transfer to a suribachi (mortar).

Patiently grind into a sansho paste.

Mix all seasonings together except the ground pork.

Mix the sake into the ground pork so it absorbs. Combine gently.

Place the ground pork in a cold frying pan and season with salt.

Turn on the heat and stir-fry. Slowly fold from the outside toward the center.

Cook off the moisture; once the pork is fully cooked, it's done.