​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.