Cherry sakura leaves
Ref : NISFCSYS
€5.35
Tax Included
Pickled sakura leaves are salted cherry leaves. Leaves are picked young, in May, as their texture is tender.
They are then blanched and marinated in salt for a few days. Harvesting coincides with cherry blossom season. Leaves retain a slight sweetness and smell of cherry blossom.
This aroma is due to an organic compound called coumarin, found in cherry blossom, cinnamon bark and tonka bean.
These leaves, whole, chopped or minced, can be used to enhance veal, beef, fish and steamed fish tartars...
In Japan, they are traditionally used in pastries. Plunged into the cooking juices of your pots au feu and blanquettes, they give off a very pleasant fragrance and new flavors that you'll quickly become crazy about.
We also recommend using as an infusion for shellfish or fish broths.
NISFCSYS
Data sheet
- Origin
- Imported from Japan
- Weight
- 1,250 kg
125 g - Packaging
- Bag
- Ingredients
- cherry leaves, salt, acidifier E522
- Storage
- keep refrigerated
Related Products
Pickled sakura leaves are salted cherry leaves. Leaves are picked young, in May, as their texture is tender.
They are then blanched and marinated in salt for a few days. Harvesting coincides with cherry blossom season. Leaves retain a slight sweetness and smell of cherry blossom.
This aroma is due to an organic compound called coumarin, found in cherry blossom, cinnamon bark and tonka bean.
Cherry sakura leaves
€5.35
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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