Sakura (cherry blossoms) have become a well-known symbol of Japan with their delicate pink blossoms marking the beginning of spring. Salt pickled sakura are a way to enjoy the beauty of sakura season anytime of year. The floral aromatic flavors are preserved in salt and vinegar and are a versatile ingredient in Japanese cuisine, found in dishes both savory and sweet. Sakura tea is also served to special guests or at weddings and is said to bring good fortune to those who drink it. Marui Foodshas been in business for over 120 years. Their sakura come from sakura trees in Kanagawa Prefecture known as "sekiyama", which have deep pink, extra large blossoms and a double layer of petals. The flowers are picked by hand from mid to late April, during their very short growing season, and then pickled for at least a month using only salt and plum vinegar, which helps to preserve the delicate floral tones of spring.
Suggested uses: Extremely versatile, salt pickled sakura can be enjoyed in a variety of ways. As a tea: Gently rinse off the excess salt under running water and put 2-3 flowers into a cup. Pour hot water over the flowers and watch them “bloom” while releasing the flavor of sakura into your cup. Can also be soaked in water for 5-10 mins (depending on desired saltiness), chopped and combined with cream cheese to make a spread for bread, or as a substitute for salt/capers. Can also be used in sangria, jellies, or baked into desserts.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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