Salted Sakura Cherry Leaves | Ingredients | The Wasabi Company

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Salted Sakura Cherry Leaves - 50 Leaves
Salted Sakura Cherry Leaves - 50 Leaves
Salted Sakura Cherry Leaves - 50 Leaves
Salted Sakura Cherry Leaves - 50 Leaves

Salted Sakura Cherry Leaves - 50 Leaves

SKU: WSB.LEAF.12

YAMASHIN SANGYO

£12.50
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In stock

​Salted sakura leaves from Yamashin Sangyo offer a truly unique culinary experience, capturing the delicate essence of Japan’s iconic cherry blossoms. These tender young leaves are carefully hand-picked, blanched and preserved in brine, a process that enhances their gentle floral aroma while adding a subtle, savoury saltiness.

Founded in 1955 by Shosaku Hiraide, Yamashin Sangyo has a long-standing tradition of producing high-quality seasonal ingredients that reflect the beauty of Japan’s changing seasons. Specialising in traditional Japanese sweets and delicacies, the company brings the fleeting beauty of the cherry blossom season to your dishes.

In Japan, salted sakura leaves are a key ingredient in sakura mochi, a much-loved sweet where the leaves delicately wrap soft rice cakes filled with sweet red bean paste. While often associated with desserts, they also bring a refined touch to savoury dishes. Use them to wrap sushi or onigiri, infusing the rice with their floral fragrance. They can also be added to sauces and broths, or used to wrap fish and soft cheeses, lending a subtle cherry blossom flavour that beautifully complements each dish.

Preparation:

  • Rinse Thoroughly: Before use, gently rinse the leaves under cold water to remove excess salt. For a milder taste, soak them in fresh water for 10–15 minutes.
  • Pat Dry: After rinsing, lightly pat the leaves dry with a clean kitchen towel or paper towel.

How To Use:

For Sweets & Desserts:

  • Sakura Mochi: Wrap a rinsed sakura leaf around sweet rice cakes filled with red bean paste for a classic Japanese treat. The leaf is traditionally not eaten but enhances the aroma.
  • Cakes & Pastries: Finely chop the leaves and mix them into cake batters, cookies or ice creams for a floral twist.

For Savoury Dishes:

  • Sushi & Onigiri: Use the leaves to wrap rice balls or sushi rolls, infusing them with a light cherry blossom scent.
  • Seasoning for Fish & Cheese: Place a sakura leaf over grilled fish, steamed white fish, or soft cheeses to enhance their flavours.
  • Infused Sauces & Broths: Steep a few leaves in warm dashi, soy sauce, or cream-based sauces to add depth and a floral aroma.

Store in a cool, dark place. Once opened, seal the bag well and refrigerate, using the contents within a week for optimal freshness.

Get some inspiration from some of our recipes that use this as an ingredient:

Sakura Mochi Recipe
Sakura Mochi Recipe

Sakura cherry leaves, salt (20%), acidifiers E522-E331iii, E330

Energy 246 kJ (58 kcal), Fat 0.7g of which saturates 0.2g, Carbohydrate 8.6g of which sugars 0.5g, Protein 4.3g, Salt 22.7g

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