Appetizer
Did you know that when the sakura cherry tree is in blossom, the blossom exhales a delicious perfume? And that this edible blossom develops a powerful aroma which is emblematic of Japanese cuisine? Experts in the matter, Yamashin Sangyo master craftsmen rigorously select the best blossoms and put them in a brine then freeze dry them to retain their perfume and taste.
Perfectly suits
The whole blossom is often used in Japan to flavour dashis stock, consommés, green tea and even spirits ! Try it also for pots au feu stock or blanquettes, steamed fish and en papillotes...In Japan this blossom powder is famous for flavouring chantilly cream even as a topping for pastries and ice creams, capuccinos, creams and chocolate ice cream...!
