Kanzuri Chili Paste

400 g

The kanzuri paste is comparable to yuzu kosho, a seasoning paste made from chilies with yuzu. In contrast to Yuzu-Kosho, Koji (rice inoculated with Aspergillus) is also added.

After the harvest, the chillies are fermented in salt for 2 months in summer, then placed on snow for 3-4 days in winter - this is supposed to intensify the sweetness of the chillies. After that, Kanzuri is mixed with the other ingredients - fermented for another 3 years .

Kanzuri is a traditional specialty of the Niigata region and is also rarely available in Japan.

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Momiji Oroshi

180 g

Paste of grated radish with red chiles

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Mild Japanese Yuzu Kosho Paste

200 g

Typical Japanese spice paste based on yuzu mixed with allspice and salt. For this Yuzu Kosho the peel of the still green Yuzu fruit was used, which gives the paste a wonderful fresh green note. In contrast to many Japanese yuzu kosho pastes, this one is particularly mild. Yuzu-Kosho goes very well with fish and seafood - e.g. also instead of wasabi - but also with white meat. It can be used on its own or as an ingredient in a sauce.

Ingredients: zest of green yuzu, green allspice, salt

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Japanese yuzukosho paste red

200 g

Typical Japanese spice paste based on yuzu mixed with allspice and salt. A red variety of chilli was used for this Yuzu Kosho, which gives the paste its red color. Yuzu-Kosho goes very well with fish and seafood - e.g. also instead of wasabi - but also with white meat. It can be used on its own or as an ingredient in a sauce.

Ingredients: yuzu (citrus junos) 76%, sea salt 12%, red allspice

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Japanese yuzukosho paste green

100 g

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250 g

Description Paste of Japanese cherry blossoms (Sakura-an)

When the Japanese cherry tree is in bloom, the cherry blossoms develop their wonderful almond-marzipan-like aroma. These cherry blossoms were picked in Japan when they were in bloom, carefully selected and mixed with a white adzuki bean paste (anko). The consistency of the paste is very soft.

Ingredients: White bean paste, sugar, pickled sakura cherry blossoms (0.46%), trehalose, cochineal dye E120, alum E522

Use

This white adzuki bean paste with cherry blossoms can be used

• for mochi
• as a filling of sweet particles
• for chocolate
• and analogous to marzipan
• or in the savory range with dark meat

The special aroma remains stable even after baking.

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30g

Description Large Japanese cherry blossoms (Sakura)

In Japan, cherry blossom season is a national event. The advance of the cherry blossoms from March to May is followed on television parallel to the weather news. It starts in southern Japan and then arrived in the far north in May. Families and friends gather in parks to celebrate the event together.

Cherry blossoms, called sakura in Japan, symbolize the beginning of spring and are an important cultural theme, especially in Japanese cuisine.

These whole Japanese cherry blossoms have been gently dried and preserved with plum vinegar and salt. Unlike European blossoms, Japanese cherry blossoms have their very own aroma, reminiscent of almonds and marzipan.

Particularly large cherry blossoms were selected for these variants. The stalk was left on the flowers so that as much aroma as possible remains in the flowers.

Ingredients: cherry blossoms, plum vinegar, salt

Use

They are used in Japan for example

• for tea.

Or the salt is rinsed off with water, the buds are immersed in hot water to allow them to unfold, and then used as

• decoration for dishes
• decoration of desserts
• aromatic ingredient for steamed fish.

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1 kg bulk packaging

Description Large Japanese cherry blossoms (Sakura)

In Japan, cherry blossom season is a national event. The advance of the cherry blossoms from March to May is followed on television parallel to the weather news. It starts in southern Japan and then arrived in the far north in May. Families and friends gather in parks to celebrate the event together.

Cherry blossoms, called sakura in Japan, symbolize the beginning of spring and are an important cultural theme, especially in Japanese cuisine.

These whole Japanese cherry blossoms have been gently dried and preserved with plum vinegar and salt. Unlike European blossoms, Japanese cherry blossoms have their very own aroma, reminiscent of almonds and marzipan.

Particularly large cherry blossoms were selected for these variants. The stalk was left on the flowers so that as much aroma as possible remains in the flowers.

Ingredients: cherry blossoms, plum vinegar, salt

Use

They are used in Japan for example

• for tea.

Or the salt is rinsed off with water, the buds are immersed in hot water to allow them to unfold, and then used as

• decoration for dishes
• decoration of desserts
• aromatic ingredient for steamed fish.

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100 flowers per sheet

Description Large Japanese cherry blossoms (Sakura)

In Japan, cherry blossom season is a national event. The advance of the cherry blossoms from March to May is followed on television parallel to the weather news. It starts in southern Japan and then arrived in the far north in May. Families and friends gather in parks to celebrate the event together.

Cherry blossoms, called sakura in Japan, symbolize the beginning of spring and are an important cultural theme, especially in Japanese cuisine. Unlike European blossoms, Japanese cherry blossoms have their very own aroma, reminiscent of almonds and marzipan.

These cherry blossoms were picked in Japan, carefully selected and preserved in a sugar syrup with plum vinegar. Then 100 flowers were individually sealed between 2 foils.

Use

The cherry blossoms should be rinsed lightly with water, and then used as

• decoration for dishes
• decoration of desserts
• aromatic ingredient for steamed fish.

The flowers are arranged next to each other in the foil and are easy to remove.

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6 g

Made from Japanese freeze-dried cherry blossoms, with a touch of salt and vinegar.

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