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Salted sakura leaves (50 leaves)

602

11,60 € tax incl.

Description: Young sakura leaves are blanched and then pickled to preserve their cherry flavor. 

Flavor: Slightly salty subtil flavor with cherry notes that strengthen. 

Use: In Japan, they are used to perfume the rice, wrap sakuramochis (rice cakes) or sushis. We advise you to use it to wrap up fishes and fromages frais or to stuff them like the Middle East Dolmas (stuffed vine leaf). You can also add them in your cooking juices. 

Ingredients: Sakura leaves (38,1%), Salt (13,4%), Aluminium Potassium Sulfate (E522)(0,9%), Water (47,6%). 

Preservation: Store in a cool dry place, away from light. When opened, use rapidly.

Origin: Japan

Shelf life: 1 year

Container: Plastic sachet

Founded in 1955 by Shosaku Hiraide, Yamashin Sangyo develops products that will add to your plates the color and flavor of the Japanese 4 seasons.  The company debuted its activity by making and selling tokoroten, jelly-like noodles made with agar, before specializing in traditional Japanese confections, wagashi. In 1990, Yamashi Sangyo then started to sell local and seasonal ingredients to make homemade wagashi such as flowers and leaves, starting with cherry blossom. Since then, the company has been giving a whole new value to flowers and plants that represent the 4 seasons and transform them into products used to make confections to enjoy nature not only with the eyes but with the mouth too. Yamashin Sangyo keeps on developing original and high quality products that will go well with both Japanese and Western cuisine.

!Événement :

Availability : This product is no longer in stock


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4 /5

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Eliane F. published the 30/12/2021 following an order made on 16/12/2021

4/5

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