Sakura cherry blossoms marinated to infuse - Fuji shokuhin - 35g

Married in plum vinegar, these cherry flowers will bring a touch of color and festivity to your dishes. Use the such, in furikake on rice or put them to infuse in hot water to make a broth with a light and elegant taste. The broth is even better with a knotted kombu alga leaf. You can also rinse them for the first time to remove the vinegar and let Sakura taste express fully in your sweet and savory preparations.