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 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 these blossoms are famous for flavouring pasta but also vanilla ice-cream ( in this case the petals are soaked in water to remove the salt).
