SAKURA NO HANA (Flower) SHIOZUKE

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

DOUMYOJI-KO

Domyoji flour is a kind of rice flour, made from steamed and roughly milled glutinous rice.

#20051 DOUMYOUJI KO 2.2lbs.
#20052 MITAKE SHIRATAMA-KO 10/5.2oz.
#20128 RED BEAN PASTE 33lbs.(2×16.5lbs.)/cs.

YAKI MOCHI POWDER

Fine mochi power that does not need to be heated to make mochi. Can also be used as a thickener.

#7567 3.27oz. 100g

RED BEAN POWDER

Made with Azuki red beans, salt and sugar. Azuki paste can be made by just mixing with water. No need to heat.

#7554 3.52oz. 100g

SAKURA LEAF SALT

Fluffy “sakura” cherry blossom leaf salt made with 50% sea salt and a 50% rice flour.

#7558 0.7oz. 20g