Cherry sakura leaves

Pickled sakura leaves are salted cherry leaves. Leaves are picked young, in May, as their texture is tender.

They are then blanched and marinated in salt for a few days. Harvesting coincides with cherry blossom season. Leaves retain a slight sweetness and smell of cherry blossom.

This aroma is due to an organic compound called coumarin, found in cherry blossom, cinnamon bark and tonka bean.