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Top Sellers
List of products by brand YAMASHIN SANGYO
The fine flower of Japanese gastronomy !
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.
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Shiro Koshian white bean paste
From €10.50Shiro Koshian white bean paste is very popular in Japan for making pastries or chocolates.
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Salted Sakura cherry tree leaves - Short date
Did you know that when the Sakura cherry tree is in blossom, the leaf exhales a delicious perfume?
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Salted Sakura cherry tree leaves
From €10.50Did you know that when the Sakura cherry tree is in blossom, the leaf exhales a delicious perfume?
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Round oblate
From €4.25For years now, whether in hospitals, chemists or at home, Japanese have been using food quality casing for their medicinal preparations and facilitate their absorption.
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Rectangular oblate
From €9.40For years now, whether in hospitals, chemists or at home, Japanese have been using food quality casing for their medicinal preparations and facilitate their absorption.
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Kashiwa salted oak leaves
From €5.85Salted Kashiwa Oak Leaves are very popular in Japan for making Kashiwa Mochi, a traditional mochi wrapped in an oak leaf, stuffed with a sweet red bean paste or a sweet paste of white beans and miso.
Important : inedible leaves -
Cherry blossom preserved in sweet syrup
The Sakura cherry blossoms exhale delicious fragrances of cherry seed almond. In order to preserve their colors and flavors, as soon as they are harvested, the flowers are kept in salt.
