• Feuilles de sakura
Container Plastic bag
Usage In Japan, they are used to flavor rice, wrap sakuramochi (sticky rice cakes), and in certain sushi dishes. We recommend using them to wrap fresh fish and cheeses, or stuffing them like Middle Eastern dolmas (stuffed vine leaves). You can also add them to your cooking juices.

Sakura

Pickled Sakura Leaves (50 leaves)

Pickled Sakura Leaves (50 leaves)
16,10 €
16,10 €

Ref. 602

In stock

Description

The young sakura leaves are blanched and then put in brine as soon as they are picked to preserve their cherry-like fragrance.

Flavor

Lightly salty, subtle flavor with notes of cherry that builds in power.

Conservation

Store away from light and heat. Once opened, consume promptly.

Ingredients & Allergens

Water (47.6%), Sakura leaves (38.1%), Salt (13.4%), Potassium aluminum sulfate (E522) (0.9%)

Nutritional Values

View full details
Container Plastic bag
Usage In Japan, they are used to flavor rice, wrap sakuramochi (sticky rice cakes), and in certain sushi dishes. We recommend using them to wrap fresh fish and cheeses, or stuffing them like Middle Eastern dolmas (stuffed vine leaves). You can also add them to your cooking juices.
Yamashin Sangyo
The producer

Yamashin Sangyo

Founded in 1955 by Shosaku Hiraide, Yamashin Sangyo develops products that bring the colors and flavors of Japan's four seasons to your plate. The company began its business specializing in the manufacture and sale of tokoroten, gelatinous noodles made from agar-agar, before specializing in the traditional Japanese pastry, wagashi. In 1990, Yamashin Sangyo then marketed local and seasonal ingredients needed to make wagashi, such as flowers and leaves, starting with cherry blossom. Since then, the company has given new value to the flowers and plants characteristic of the four seasons and transformed them into products intended for confectionery, allowing visitors to appreciate nature with both eyes and mouth. Yamashin Sangyo continues to develop original and quality products that find their place in both Japanese and Western gastronomy.