• New In
Container Plastic bag
Usage Ideal for decorating savory or sweet dishes: rice, mochi, panna cotta, cocktails, or even Japanese bread. A symbolic seasonal touch, very popular for spring events, ceremonies, or creations inspired by Japan.
Bento Shokado
Bento Shokado
Harmonious platter with varied flavors, inspired by kaiseki, for a refined visual and taste experience!
Pastry Bread Rice Sushi & Maki Décoration

Desserts & Pastries

Pickled sakura flowers to desalinate (100 pieces)

Pickled sakura flowers to desalinate (100 pieces)
22,20 €
22,20 €

Ref. 770

Cherry blossoms ideal for decorating your most beautiful creations!

In stock

Description

These cherry blossoms have been carefully salted in plum vinegar and presented individually, with the stems cut to equal lengths for a clean, ready-to-use finish. Simply desalinate them for a few minutes in water to release all their delicate floral aroma and visual beauty.

Flavor

Floral flavor of sakura, combined with a strong salty, plum vinegar-like taste.

Conservation

Store away from light and heat.

Ingredients & Allergens

Sakura Blossom (55%), Salt (37%), Ume Vinegar (Ume Plum, Salt) (7.8%), Color Retention Agent (E330) (0.2%)

Nutritional Values

Per 100g: Energy 117kJ / 28kcal, Fat 0.8g (of which saturates 0g), Carbohydrate 5g (of which sugars 0g), Protein 1.9g, Salt 46.7g.

View full details
Container Plastic bag
Usage Ideal for decorating savory or sweet dishes: rice, mochi, panna cotta, cocktails, or even Japanese bread. A symbolic seasonal touch, very popular for spring events, ceremonies, or creations inspired by Japan.
Bento Shokado

Bento Shokado

Harmonious platter with varied flavors, inspired by kaiseki, for a refined visual and taste experience!
Pastry Bread Rice Sushi & Maki Décoration
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.