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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50 sheets

Description Japanese cherry leaves

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.

When the Japanese cherry tree is in bloom, the cherry leaves also have the wonderful almond-marzipan-like aroma. These cherry leaves were picked when they were in bloom, carefully selected and preserved in brine.

Ingredients: Leaves of the flowering Japanese cherry tree, salt (20%), water, alum, citric acid E330, acidity regulator E331

Use

The cherry leaves can be used

• as a decoration e.g. to wrap vegetables or rice in them.
• as a seasoning. To do this, you cut them into narrow strips or small pieces and add them to veal or beef dishes, in fish tartare and to steamed fish.
• also for fine marinating of white fish or as an aroma-giving component when steaming fish.

The brine in which the cherry leaves were placed is rinsed off with water before further use.

For further information please register with us: info@foodconnect.de An employee will activate your account.

50 sheets

Description Japanese cherry leaves

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.

When the Japanese cherry tree is in bloom, the cherry leaves also have the wonderful almond-marzipan-like aroma. These cherry leaves were picked when they were in bloom, carefully selected and preserved in brine.

Ingredients: Leaves of the flowering Japanese cherry tree, salt (20%), water, alum, citric acid E330, acidity regulator E331

Use

The cherry leaves can be used

• as a decoration e.g. to wrap vegetables or rice in them.
• as a seasoning. To do this, you cut them into narrow strips or small pieces and add them to veal or beef dishes, in fish tartare and to steamed fish.
• also for fine marinating of white fish or as an aroma-giving component when steaming fish.

The brine in which the cherry leaves were placed is rinsed off with water before further use.

For further information please register with us: info@foodconnect.de An employee will activate your account.

500 leaves

Description Japanese cherry leaves

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.

When the Japanese cherry tree is in bloom, the cherry leaves also have the wonderful almond-marzipan-like aroma. These cherry leaves were picked when they were in bloom, carefully selected and preserved in brine.

Ingredients: Leaves of the flowering Japanese cherry tree, salt (20%), water, alum, citric acid E330, acidity regulator E331

Use

The cherry leaves can be used

• as a decoration e.g. to wrap vegetables or rice in them.
• as a seasoning. To do this, you cut them into narrow strips or small pieces and add them to veal or beef dishes, in fish tartare and to steamed fish.
• also for fine marinating of white fish or as an aroma-giving component when steaming fish.

The brine in which the cherry leaves were placed is rinsed off with water before further use.

For further information please register with us: info@foodconnect.de An employee will activate your account.

6 g

Japanese cherry leaves dried and powdered with a taste that is slightly reminiscent of marzipan.

For further information please register with us: info@foodconnect.de An employee will activate your account.

45 g

Description Crispy Shiso Flakes

For these shiso crispies, red shiso leaves are mixed with salt and ume plum vinegar and then dried. Approx. 237 red shiso leaves are used for 50 g of shiso flakes. The subsequent drying is so gentle that the typical Shiso aroma and the red color of the leaves are largely retained.

Shiso Crispies are also available in the large 300 g pack (click here)

Use

• With their great red colour, Shiso Crispies transform any dish into a colorful composition.
• In terms of taste, the crispies add mint-like notes and a crunchy texture.
• Shiso crispies can also be used in a typical Japanese way as furikake in rice dishes.

For further information please register with us: info@foodconnect.de An employee will activate your account.

300g

Description Crispy Shiso Flakes

For these shiso crispies, red shiso leaves are mixed with salt and ume plum vinegar and then dried. Approx. 237 red shiso leaves are used for 50 g of shiso flakes. The subsequent drying is so gentle that the typical Shiso aroma and the red color of the leaves are largely retained.

Shiso Crispies are also available in the small 45 g pack (click here)

Use

• With their great red colour, Shiso Crispies transform any dish into a colorful composition.
• In terms of taste, the crispies add mint-like notes and a crunchy texture.
• Shiso crispies can also be used in a typical Japanese way as furikake in rice dishes.

For further information please register with us: info@foodconnect.de An employee will activate your account.

60g

Description Red Shiso Powder (Shiso no Mai)

For this powder, red shiso leaves were dried and pulverized. As a result of drying, the shiso leaves lose their minty aroma; The taste of the powder is more reminiscent of tea.

Use

• as an ingredient in ice cream
• for teas
• as an ingredient in sauces

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520 ml

The Japanese mayonnaise is already seasoned and adds umami to your dishes.

Ingredients: SOYA oil, egg yolk, wine vinegar, water, salt, sugar, spices, flavor enhancer (E635), emulsifier (E385)

For further information, please register with us: info@foodconnect.de