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INGREDIENT PANTRY
Chefs Pantry - Party Sized
Anchovies
Baking
Baking Chocolate
Baking Decorations
Baking Extras
Baking Nuts
Candied Fruit for Baking
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Cocoa & Cocoa Butter
Extracts & Flavorings
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Yeast
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Bitters
Bittering Agents
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Chai from India
Chilis
Chocolate
Bean-to-Bar and Chocolatier Competition Winners
Craft Chocolate
Chocolate Confections
Couverture and Baking Chocolate
Traditional Chocolate Makers
Cocoa Powder and Drinking Chocolate
Chutneys
Condiments
Ketchups and BBQ Sauces
Mustards
Mayonnaise - Mayos
Hot Sauces and Hot Condiments
Chutneys, Pickles and Relishes
Other Condiments
Condiments for Cheese
Cookies
Couscous
Crackers
Desserts
Dessert Sauces
Drinks and Cocktail Mixers
Duck & Goose
Escargot
Everything Else
Fish Sauce
Fish & Seafood
Foie Gras
Fruitcake
Furikake
Gluten Free
Grains
Grilling Pantry
Herbs & Spices
Honey from the World's Flowers
Hot Sauces
Hot Stuff
Hot Chocolate
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Jams
Jelly
Marmalades
Ketchup
Lard
Lentils
Molecular Cuisine
Mustard
Nuts and Almonds
Nut and Seeds Oils
Nuts & Seed Butters
Oatmeal
Oils
Olive Oils
Olive Oil - Olio Nuovo
Olive Oil - Infused
Olives
Panettone from Italy
Panforte from Italy
Pasta
Pasta Sauce
Pate
Pates de Fruit - Fruit Jellies
Pimenton Paprika Pepper
Pesto
Pickled
Pomegranate
Preserved Fruit
Preserved Vegetables
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Rice
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Smoked Salt
Exotic & Flavored Salts
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Beaufort Cheese
BINCHO-TAN Japanese Charcoal
Bottarga
CHERRIES
Colomba Easter Cakes
COPPER RIVER SALMON
Fra'Mani Salami
Fresh Fish
GARLIC
Heritage Ham Smoked-to-order
Mangalitsa Pig
Nonnettes from France
Panettone
Panforte
PARMIGIANO-REGGIANO
Sardinian Cheese
Stocking Stuffers
Tomme Brulee Cheese
Torrone and Nougat
Truffles & Mushrooms
Valentine's Day
Wild Alaskan Salmon
Gourmet Survival Kit
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Marcella and Victor Hazan
Yotam Ottolenghi (Simple, Jerusalem, Plenty More ...)
Chef Aisha Ibrahim (Canlis)
Tim's Pantry Picks ChefShop.com
Chef Roberto Cortez
Eliza's Essential Pantry
Tina Ujlaki - Amazing Food Person
Orangette.com (Molly Wizenberg)
Chef Bill Morris
ChocolateAndZucchini.com (Clotilde Dusoulier)
Chef Brandon (Delancy, Seattle)
Chef Lesa Sullivan (LesaCooks.com)
GlutenFreeGirl.com (Shauna Ahern)
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herbivoracious.com (Michael Natkin)
Chef John Howie (Passion and Palate)
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ESSENTIAL PANTRY
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Acetum Manufaktur (Acetoria)
Agostoni Chocolate
Albertengo
Almazara As Pontis
Andrea Slitti Chocolatier
Antica Torroneria Piemontese
Apiculture Dr Pescia
Argencove Chocolate
Asin Tibuok
Big Island Bees
Blacklick Spice Company
Bona Furtuna
Breramilano Cova and Co
Brontedolci Pasticceria
Chocolat Moderne
Fallot Mustard Mill
Firefly Kitchens
Flamigni
Fra' Mani Handcrafted Foods
Garden Treasures Organic Farm of Arlington
Hawkshead Relish Company
Heilala Vanilla
Heritage Shortbread
Island Bakery
Jaipur Avenue Masala Chai
Karuna Chocolate
Kasama Chocolate
KATZ Farm
Kitchen Imp
Kozliks Mustard Company
La Trinquelinette
La Vecchia Dispansa Balsamico
Lakrids by John Bulow
Le Bon Magot
Le Dolcezze Di Nanni
Leone
Les Ruchers de Bourgogne
Mademoiselle de Margaux Chocolate
Mama Lils
Marshall's Haute Sauce Company
Mission Chocolate
Moku Chocolate
Monograno Felicetti Organic Kamut Grain Pasta
Moonshine Trading Company
Oregon Growers Farm Direct
Ortiz Seafood Company
Pierre Biscuiterie
San Giacomo
Sgambaro Molino E Pastificio Italian Pasta
SOM - Portland
SOMA chocolatemaker
Stone Grindz Chocolate
Summerdown Mint
Tasmanian Honey Company
Villa Jerada
White Label Chocolate
Wildwood Chocolate
The Japanese Pantry
Villa Jerada - FoodService
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Heritage Shortbread
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Salted Cherry Blossoms (Sakura)
SKU:
7299
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Description
Salted Cherry Blossoms (Sakura) - 30 gram packet
- Odawara, Japan
Japanese are wild about any kind of product made with cherry blossoms (called sakura). Cherry trees bloom in April, and represent the first signs of Spring. For centuries, cherry blossom Japanese flowers were pickled in order to preserve them for occasions during other seasons of the year.
How to use the preserved salted cherry blossom:
1 )
Use with tea
Shake the cherry blossom to remove the salt before putting a few of the cherry blossom into a bowl of hot water and mix gently. Once the pedals open, they infuse sweet fragrance into this delicious tea.
2 )
Mix with rice
Three bowls of steamed cooked rice can be mixed with about 10 Japanese cherry blossom flowers to produce a delicious meal. Shake the salt from the Japanese cherry blossom flower before using them. Cold dishes can also be made with the salted cherry blossom Obenton (lunchbox) is ideal to use.
3 )
Use with congee
The salty cherry blossom can be cooked, as it is, with congee. It can also be used as decoration by sprinkling on top of congee in the cooking utensil. The color and fragrance of the cherry blossom can be enjoyed both visually and delicious flavour.
4 )
Use with marinated food
Put the Japanese cherry blossom flower in boiling water for 20 seconds when salt has dissolved before mixing it with marinated food or vegetable.
5 )
add & mix with other ingredients for baking cookies, (and) jelly
About preserved cherry blossoms (Sakura):
Fresh cherry blossoms are picked and washed in a combination of fresh water and Ume plum vinegar in order to preserve the delicate pink color, Then they are pickled in layers with salt, and left to pickle for 3-4 weeks. This method of preservation was developed over generation in order to preserve the unique flavor of cherry blossoms throughout the whole year.
Pickled cherry blossoms were originally used to make Sakura tea, a specialty reserved for very special occasions, such as weddings. When cooked together with rice, the tea not only creates a beautiful color contrast but the rice, turning it a beautiful pale pink, but the rice also absorbs the flowery aromas of the cherry blossoms.
But nowadays, chefs and home cooks alike are getting more creative, and pickled sakura also made their way into other both savory and sweet dishes. There is a growing number of recipes that use preserved sakura flowers, a few of which we have put into our recipe database.
About Chinriu Honten:
Chinriu Honten (ちん里う本店) was established in 1871 in Odawara, Japan by Monya Komine who, until then, had been the head chef at Odawara castle. Monya Komine started the company as a high class restaurant and even cooked for Captain Perry when he came with the black ships to open Japan. At the time, the restaurant also offered umeboshi pickled plums, which became a popular gift.
The second generation of Komine decided to abandon the restaurant business and focus on producing and retailing fine foods made of ume plum and other Japanesse fruits and herbs.
These days Chinriu Honten is run by fifth generation of the Komine family. Chinriu Honten produces and retails products made of Japanese fruits and herbs such as ume plum, yuzu lime or shiso herb. Only the best ingredients from local contract farmers are used to produce their products in accordance with traditional recipes. Chinriu's products are famous for their high quality, authenticity, and the natural production methods.
INGREDIENTS
salt, umeboshi vinegar (ume plum, salt, red shiso), cherry blossoms
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