|Time Until Shipping||1 day|
|Contents||30g (1.06oz), approx. 35 pieces|
|Shelf Life||12 months|
|Allergens||no food allergens|
|Storage||Keep in the refrigerator after opening|
|Ingredients||salt, umeboshi vinegar (ume plum, salt, red shiso), cherry blossoms|
|Certificates / Specialty||Halal (not certified), No GMO, Vegan|
Japanese are crazy about any kind of food with cherry blossoms (called sakura) during the season in April. Since centuries cherry blossoms are pickled to preserve them for occasions outside the season. Fresh cherry blossoms are soaked in Ume plum vinegar to preserve the pink color and then pickled in salt. This method has been developed many generations ago to make the unique flavor of cherry blossoms throughout the whole year.
Pickled cherry blossoms are originally used to make sakura tea, which is used on special occasions such as weddings. When cooked together with rice it not only creates a beautiful colorful contrast but the rice also absorbs the flowery aromas of the cherry blossoms. But nowadays pickled sakura also made their entry into the world of desert. There is a growing number of Japanese and Western recipes with sakura. We are collecting an ever growing list of great sakura recipes on our blog.
CHINRIU is a specialist for condiments, pickles and sweets made of ume plum, red shiso and sakura cherry blossoms. The company was established in 1871 by the last chief cook of Odawara castle - Monya KOMINE - and is now run by the fifth generation of the KOMINE family.
In Japan, the CHINRIU brand is well known for the quality of its products, which are sold in own shops as well as major department stores and premium super markets.
CHINRIU products clean and natural, without the usage of unnecessary enhancers. Furthermore, many products are suitable to a wide range of diets such as Gluten Free, Vegan, Halal, Kosher, Rawfood and Macrobiotic.