Cherry leaves (sakura)

Prunus speciosa

leaf

Oshima cherry leaves salted in brine, which wrap sakuramochi and give it its almond scent; many people eat them with it.

Origin

Japan

Season (United States)

all year round

Preparation

Salted in brine, they are rinsed for ten minutes in cold water to remove excess salt, then wrapped around the cake; the leaf can be eaten or left, as you prefer.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

The scent comes from coumarin, which salting releases from the leaf.