Experts in the matter, Yamashin Sangyo master craftsmen rigorously select the best leaves and put them in a brine to retain their perfume and taste.
 

Our perfect combination : used as a condiment, Yamashin Sangyo cherry tree leaves multiply culinary pleasures.
In Japan they are traditionally used in pastries. Whole, chopped or finely chopped they are superb with veal, beef or fish tartars and all steamed fi sh.
Soaked into a stew cooking juice they diffuse a very pleasant aroma and new taste that you will quickly adopt.