March and April in Japan are the perfect months for Sakura cherry trees to blossom. These cherry trees which don’t produce fruit, are renowned for their flowers and leaves used to make many dishes, pastries and drinks. When flowering, the leaves are as perfumed as the flowers, but with different notes, reminiscent of nuts.
Meiko Chagyo in Shizuoka Prefecture, harvests Sakura cherry leaves when their perfume is at its best, then roasts them, pasteurizes them and reduces them to powder.
To preserve the color and fragrance, the powder is packaged in foil sachets which have a little nitrogen in them. The nitrogen preserves the colors and flavors.
Our perfect combination: it is perfect for making bread, brioche, macaroons, madeleines, biscuits, charlotte cakes, panna cotta, flans, butter creams, pastry creams, without forgetting seasoning broths, marinades, mayonnaises, vinaigrettes.