#0797.K3 Freeze Dried Sakura Blossom Powder (Japanese-grown)These salt pickled sakura blossoms create the flavor of sakura mochi, a traditional Japanese dessert. These blossoms have been freeze dried and powdered. For use as sprinkling on baked goods and dessert, or as flavoring. Ingredients: Sakura blossoms, salt, ume (Japanese plum) vinegar Region: Kanagawa Cultivar: Sekiyama (or Kanzan) Yaezakura Storage: Keep in cool, dark area of 15C 60F or cooler. Refrigerate during hotter summer months. Contamination:

the contrast of white snow against the deep black wood of old samurai homes

Production method: Handprocessed pan firing

After the shincha season

and is sometimes referred to as senryu 川柳

In the Western Japan (where Kyoto is located)

Harvest: Late June

double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha

so close to a fukamushi (deep steamed tea) but not quite

Region: Higashiyama

Height: 53 mm

and egg) as well as in salads

I’d like Yunomi’s matchaholic fans to enjoy what we have here in Japan