They are cherry blossoms, double flowering, salted.
Cherry blossoms are not only prized for their beauty, they are also used as a special food ingredient. Both the sakura flowers and leaves are edible; in salt are preserved to commemorate the fleeting symbol of spring.
They are carefully hand-picked when the buds are still young. They are then washed, drained and dried before being sprinkled with salt. The next day, the brine is squeezed out and the flowers are pickled in the ume plum vinegar (梅 酢). Finally, they are left to dry again before being packaged.
With a slightly salty flavor and a unique floral aroma, salted cherry blossoms are ideal for both sweet and savory dishes, but also in cocktails! The gorgeous pink also adds a touch of beauty to food.
METHOD OF STORAGE
Store in a cool, dry place and away from light; once opened, keep refrigerated.