Cherry Blossoms in Syrup -100 flowers
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Hanami, the famous cherry blossom season in Japan is an event of great significance. Towns and hillsides burst with blossom that heralds the start of spring, the pink and white flowers are everywhere, and the air is filled with the delicate fragrance of rose, almond and vanilla.
Fleeting as the season is, the art of preserving the blossoms is long established. Immediately upon harvest these blossoms are laid in salt to hold both texture and aroma. The salt is later removed and the flowers are immersed in a syrup of plum vinegar and sugar. Each flower is individually packed between two sleeves before flash pasteurisation completes the task of preserving colour and fragrances of cherry and almond.