• HANA GOURMET
• Umeboshi plums
• Salted leaves of cherry tree in blossom
• Leaves of cherry tree in blossom in syrup
• FREEZE DRIED SLICED YUZU
• Whole freeze dried cherry tomatoes
• Gold Umeboshis plums 1000 gr
• Stoneless, semi dried umeboshi plums and honey
• NORTHERN RUBY ROSES POTATO FLAKES

• KITAMURASAKI VIOLET POTATO FLAKES

• PREMIUM YUZU POWDER 50 GR
• PREMIUM YUZU POWDER 500 GR
• PREMIUM YUZU POWDER 5000 GR
• SUGAR CANDIED YUZU 100 GR
• SUGAR CANDIED YUZU 1000 GR
• SMALL UMEBOSHI LEAVES
• LARGE UMEBOSHI LEAVES
• YUZU RICE BRAN OIL 200 ml
• YUZU RICE BRAN OIL 500 ml
• NATURAL YUZU ESSENCE
• FREEZE DRIED SLICED YUZU

The Kitamurasaki is a potato variety grown in the fertile soils of Tokachi in Hokkaido.
Originally from the Andes (South America), this potato has been improved on Hokkaïdo island where its cultivation is now commonplace.
The naturally violet flesh (because of natural anthocyane pigment , one of the poly phenols) will give a pretty violet colour to your table.
Kitamurasaki violet flakes are obtained by dehydrating the potatoes in hot air. They take on a pastel colour when they are rehydrated. Apart from their naturally pronounced and sweet taste, these flakes make a purée which is rich in colour and taste and can be perfectly used to make cakes and pastries, bread…
These flakes are also used in Hokkaïdo to bring a final touch to salads, pasta, cakes…
To make perfect potato purée:
25 gr dehydrated flakes
100 to 150 ml hot water or milk
And for a sweet version: 20 gr sugar + 10 gr butter