Salt Pickled Edible Sakura Cherry Blossoms from traditional Japanese maker CHINRIU

⭐ Key Features

•SPRING FLAVOR: Enjoy the flavor of Japanese spring with real edible Sakura flowers. The beautiful scent and flavor are loved by millions of Japanese. The floral scent and flavor are more subtle than that of roses.

•AUTHENTIC: The flowers were grown, harvested and processed in Japan using traditional methods. The flowers are free from additives or artificial coloring.

•VERSATILE: The flowers can used to make Sakura tea, for garnishing or to decorate pastries or cocktails. When cooked with rice, it makes a beautiful and delicious cherry blossom rice.

•EASY TO USE: Rince the flowers in cold water for 5-10 minutes twice to remove most salt. The flowers then are ready to use.

•PREMIUM QUALITY: The pickled Sakura flowers are mde by CHINRIU HONTEN - a Japanese company established in 1871 with more than 150 years of experience with edible Sakura. Each single flower is inspected and broken flowers are being removed before packaging.

🛠️ Specifications

• Brand : ちん里う
• Unit : 1.06 Ounce
• Ingredients : Sakura cherry blossoms, Sea salt, Umeboshi vinegar
• Number of items : 1
• Package quantity : 1
• Product benefit : Relaxing cherry blossom tea experience
• Recommended uses for product : Relaxation
• Size : 1.06 Ounce (Pack of 1)
• Special ingredients : sakura cherry blossoms
• Type : TEA
• Item dimensions : H: 0.2 / L: 5.1 / W: 3.9 (Weight: 0.07)
• Package dimensions : H: 0.1 / L: 5.0 / W: 4.0 (Weight: 0.09)

⚠️ Safety Warning

The cherry blossoms are preserved in 30% salt. Please rinse the blossoms in cold water twice for 5 - 10 minutes to remove the salt before using them as tea or on pastries. When cooking the flowers with rice, keep the salt as it will flavor the finished rice.

📋 Product Description

Enjoy the flavor of Japanese pring with real edible Sakura flowers. All flowers were grown, harvested and processed in Japan using traditional methods. They are popular for making tea or decorating pastries or cocktails.