Local people living in Kurama, located in the northern part of Kyoto City, collect Japanese pepper (Zanthoxylum piperitum) from the surroundings and eat them as preserved food. This relationship is still sustained, even with the decrease of other natural resources use. In this research, we conducted field work and an interview survey to clarify the collecting and utilizing activities, and how the relationship between the locals and Japanese pepper has been sustained. What we found was that residents make use of wild Japanese pepper and keep the area suitable for collection by transplanting the sprouts and cutting the grass. The problems of an aging society and the decreasing presence of wild Japanese pepper has fostered the change of the collection site location from mountain to residential areas. After collecting Japanese pepper, residents usually make Tsukudani, with each family having their own recipe. Through these activities, the locals not only enjoy the seasonal flavors of the area but can also realize several values including communication tools or local food culture. Thus, we can say that within the Kurama area, Japanese pepper is utilized in the form of semi-domestication and that the values which residents prioritize help to maintain this relationship.
