Sakura cherry tree leaf flavored white bean paste

Name: Sakura cherry tree leaf flavored white bean paste
Brand: YAMASHIN SANGYO
SKU: NISSSG10
Price: 9.80 EUR
Availability: InStock

Ref : NISSSG10

€9.80

Tax Included

€39.20 / Kg

Anko sakura cherry leaf paste is a product much appreciated by the best Japanese pastry cooks.

It is a very refined product with a texture close to chestnut paste which melts in the mouth and is delicately perfumed. The cherry leaf flavor, with its typical amandon notes is omnipresent.

Our perfect combination : this delicacy often garnishes mochis, Japanese pastries made of rice paste stuffed with red azuki bean paste, or matcha tea bean paste… There are many ways of using this paste and chocolate makers are happy to use it to garnish their delicious chocolates. Cooks aren't left out: veal and duck go well with it also. This paste is perfect with lemon or lime sorbet.

Data sheet

Origin: Osaka, Japan
Weight: 1 kg net
250 g net
Packaging: Bag
Ingredients: 58.43% white bean paste, beet sugar, trehalose, 0.47% salted sakura cherry leaves (cherry leaves, salt, acidifiers E522, E515, E330, E331), coloring E120.
Storage: best refrigerated
Nutritional values: Per 100 g : energy 268 kcal (1138 kJ) ; fat 1,5g, of which saturates 0,5g ; carbohydrate 58g, of which sugars 36g ; protein 5,5g ; salt 0,18g.

YAMASHIN SANGYO

For fifty-five years, Yamashin Sangyo has cultivated quality and authenticity, first by selling agar-agar then, since 1971, by concentrating on pastry through the preparation of Sakura cherry blossom leaves searched out by Japanese gourmets.
Forerunners, Yamashin Sangyo master craftsmen are continually inventing new products which go way beyond the frontiers of gastronomy in the Land of the Rising Sun.
Very symbolic In Japan, the Sakura cherry is, just like Mount Fuji, a major symbol which has inspired and continues to inspire poems and works of art.
Through its blossom is seen renewal and the arrival of spring which, each year, starts a new school year, a new financial year, etc.