Salt Pickled Edible Sakura Cherry Blossoms from traditional Japanese maker CHINRIU, 1.06oz (≈ 30 flowers), Edible Flowers ideal for Pastry, Garnishing and Food Decoration
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Salt Pickled Edible Sakura Cherry Blossoms from traditional Japanese maker CHINRIU, 1.06oz (≈ 30 flowers), Edible Flowers ideal for Pastry, Garnishing and Food Decoration
Harvested during full blossom, these cherry blossoms have a dark pink color and strong scent. Due to thorough inspection, the sakura flowers are of high quality and hard, unpleasant parts have been removed.
How to use: soak the flowers in cold water for 15 - 20min to remove the salt. Ideal for decorating pastries or garnishing dishes.
Shelf-life: 12 months | Storage: keep in a dry and cool environment away from direct light.
Harvested and processed in Japan by traditional maker CHINRIU HONTEN. Chinriu was established in 1871 by the last chief cook of Odawara caste. The company is run by the fifth generation of the same family and specializes of products made of ume plum, red shiso herb and sakura cherry blossoms.
Japanese Cherry Blossoms, or Sakura, has many enthusiasts in- and outside of Japan. Their beauty can be admired especially during Spring time in April, but their flavor can be enjoyed year-round! For centuries, cherry blossoms are pickled and preserved by soaking them in Ume plum vinegar to preserve the beautiful pink color. Pickled cherry blossoms are originally used to make sakura tea, which is used on special occasions such as weddings, to celebrate new beginnings and beauty. When cooked together with rice it not only creates a beautiful colorful contrast but the rice also absorbs the flowery aromas of the cherry blossoms. Nowadays pickled sakura also make their way into the world of deserts and even cosmetics; From Bath bombs, lattes and ice cream, you will now be able to make them at home using our traditionally preserved Sakura.