Cherry blossoms preserved with salt; this could be used as topping for pastry (both Japanese and western sweets) or rice dishes. Salt-pickled blossoms in hot water is called Sakurayu, and is drunk at festive events. Harvested and processed in Japan.
#62053 1 SAKURA NO HANA SHIOZUKE (ab27pc)
SAKURA NO HA (LEAF) SHIOZUKE
Taking advantage of the unique fragrance of Japanese Sakura trees, these pickled leaves are usually use for Sakura mochi and other Japanese sweets called Wagashi. However, it can also be used in various Japanese seasonal dishes by curing meat; fish or, wrapping sushi.
#64250 1 SAKURA NO HA SHIOZUKE 400g(200pc)
INGREDIENTS TO MAKE SAKURA MOCHI
Domyoji flour is a kind of rice flour, made from steamed and roughly milled glutinous rice.