Just like every cowboy sings his sad song

Last time we were here, John made an infusion of Jim Beam, Aperol and sansho from my mom's backyard.  It sat untouched for the past nearly two years, and when John got here one of the first things he did was to pull it out and filter it.  The Jim Beam bottle was literally covered in dust which tells you how much of a drinker my mother is.  "I didn't even know that was HERE!" my mom exclaimed. 

Sansho leaves are something I've found nearly impossible to procure in the US, even at Japanese or other specialty grocers.  When I was living here in 2007/8, I made a very delicious panna cotta using the leaves as an edible, slightly lemony, slightly peppery garnish.  

As a side story, when I'd made this dessert, my mom was astonished at the lightness of the flavor.  "Let's eat this every day!" she said.  

"Do you know how much heavy cream goes in to each serving?" I asked her.  Then I told her.  

"Well, maybe let's not eat this every day," she sighed.

But back to my story.  We are considering taking some of my mom's sansho back to the US.  "It's a very strong bush," she told us as we looked out in the yard.  "It's the one right there, with the thons."

I love it.  As cute as tish.  She's been out of the US for 15 years now and it's taking its toll on her English.  Much to my glee.