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.
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.