Food · Fermented foods
Salt-Pickled Cherry Leaf
桜葉塩漬 (Sakura-ha Shiozuke)
Also known as: Sakura Leaf Pickle, Salted Sakura Leaves, Oshima-zakura Leaves
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| Category | Food |
|---|---|
| INCI name | Not applicable (food use)↗ |
| Japanese labeling name | Not applicable (food use) |
| Common Japanese notations | 桜葉塩漬, 桜の葉の塩漬け, サクラ葉塩漬け |
| Origin | Plant-derived (Oshima Cherry / Prunus speciosa leaves, salt-cured) |
| Typical functions | Aromatic wrapping (coumarin-derived sakura fragrance), Salt preservation, Visual presentation element for traditional confectionery |
| Regulatory status in Japan | Traditional salt-preserved food regulated under the Food Sanitation Act. Coumarin content is naturally present; manufacturers should be aware of category-specific limits in some export markets. |
Salt-pickled cherry leaves (桜葉塩漬, sakura-ha shiozuke) are the iconic wrapping element for sakura-mochi — the pink rice-cake confection that appears in Japanese spring seasons. The leaves are harvested from the Oshima Cherry (Prunus speciosa, also classified as Cerasus speciosa) rather than the more famous flowering Yoshino cherry, because the Oshima leaf has the soft texture and aromatic profile suited to wrapping. Matsuzaki Town on the Izu Peninsula in Shizuoka Prefecture produces approximately 70% of the national supply, and the surrounding Matsuzaki sakura leaf cultivation landscape was selected as one of Japan's 100 Fragrant Landscapes by the Ministry of the Environment in 2001.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Sakura-mochi (the iconic application)
- Wagashi seasonal confectionery
- Salted-cherry-blossom companion preparations
- Specialty bread and Western confectionery applications
Ingredient profile
Salt-pickled cherry leaves are produced by harvesting young Oshima Cherry leaves from May through August, layering them with salt in barrels, and curing them through autumn into early winter (October–January). The salting process triggers enzymatic release of coumarin from coumarin-glucoside precursors in the leaf, producing the distinctive sweet-hay sakura aroma that does not exist in fresh cherry leaves.
The Oshima Cherry (Prunus speciosa) is botanically distinct from the related Prunus yedoensis (Yoshino cherry) — the species behind most cosmetic-grade Prunus Yedoensis Leaf Extract and Prunus Yedoensis Flower Extract preparations. The two species play different roles: Oshima for traditional food use, Yoshino for ornamental and cosmetic applications.
OEM applications
The dominant application is sakura-mochi — both the Kantō (Chōmeiji) and Kansai (Dōmyōji) styles wrap the rice cake in a salt-cured leaf. The leaf is normally eaten with the cake; some traditional households remove the leaf before consumption.
Beyond sakura-mochi, the leaves appear in seasonal wagashi, are minced into doughs for sakura-flavored bread and Western-style confectionery, and are used as a visual presentation element alongside salted cherry blossoms (sakura no shiozuke). Industrial users typically procure 1 bundle (50 leaves) up to 100+ bundles depending on application scale.
Regulatory classification in Japan
Traditional salt-preserved food regulated under the Food Sanitation Act. Salt content typically functions as the primary preservation mechanism.
Source-area branding (Matsuzaki, Izu) is handled as descriptive production-region context. The cosmetic extract preparations from the related Prunus yedoensis species are separately regulated under the JSCI dictionary.
Regulatory classification in other markets
| EU | Coumarin is a naturally occurring constituent and is subject to category-specific limits in certain food categories under EU flavoring regulation. Manufacturers exporting to the EU should verify against the latest EFSA / EU flavoring authority guidance. |
|---|---|
| USA | Imported as a traditional food ingredient subject to FDA food-import labeling requirements. Coumarin in food is restricted in the USA; manufacturers should verify formulation compliance. |
| China | Suppliers should verify the specific preparation against current food ingredient and additive listings. |
| Korea | Imported as a traditional Japanese food ingredient; verification against KFDA food import requirements is recommended. |
Market reference formulations
Example finished products (sakura-mochi, seasonal wagashi) will be added after each product's current full ingredient list has been verified. Matsuzaki Town production-region context is handled descriptively rather than in ingredient names.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
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Quick answers
- What is Salt-Pickled Cherry Leaf?
- Salt-pickled cherry leaves (桜葉塩漬, sakura-ha shiozuke) are the iconic wrapping element for sakura-mochi — the pink rice-cake confection that appears in Japanese spring seasons. The leaves are harvested from the Oshima Cherry (Prunus speciosa, also classified as Cerasus speciosa) rather than the more famous flowering Yoshino cherry, because the Oshima leaf has the soft texture and aromatic profile suited to wrapping. Matsuzaki Town on the Izu Peninsula in Shizuoka Prefecture produces approximately 70% of the national supply, and the surrounding Matsuzaki sakura leaf cultivation landscape was selected as one of Japan's 100 Fragrant Landscapes by the Ministry of the Environment in 2001.
- What is the regulatory status of Salt-Pickled Cherry Leaf in Japan?
- Traditional salt-preserved food regulated under the Food Sanitation Act. Coumarin content is naturally present; manufacturers should be aware of category-specific limits in some export markets.
- What products typically use Salt-Pickled Cherry Leaf?
- Sakura-mochi (the iconic application) / Wagashi seasonal confectionery / Salted-cherry-blossom companion preparations / Specialty bread and Western confectionery applications
- Where does Salt-Pickled Cherry Leaf come from?
- Plant-derived (Oshima Cherry / Prunus speciosa leaves, salt-cured)
- What is the INCI / JSCI labeling name for Salt-Pickled Cherry Leaf?
- INCI: Not applicable (food use) / JSCI: Not applicable (food use)
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FAQ for OEM buyers
Q. What botanical species supplies salt-pickled cherry leaves?
The leaves are harvested from the Oshima Cherry (Prunus speciosa, also classified as Cerasus speciosa), not from the Yoshino cherry (Prunus yedoensis). The Oshima leaf has the soft texture and aromatic profile suited to wrapping confectionery.
Sources
- Source data — glossary_context.lead and whatItIs
Industry-knowledge claim — not yet pinned to a single primary source
Q. Where does the characteristic sakura aroma come from?
Salt curing triggers enzymatic release of coumarin from coumarin-glucoside precursors in the leaf, producing the distinctive sweet-hay sakura aroma that does not exist in fresh cherry leaves.
Sources
- Source data — glossary_context.whatItIs
Industry-knowledge claim — not yet pinned to a single primary source
Q. Why is the Matsuzaki cherry leaf cultivation landscape culturally recognised?
The Matsuzaki sakura leaf cultivation landscape on the Izu Peninsula in Shizuoka was selected as one of Japan's 100 Fragrant Landscapes (かおり風景100選) by the Ministry of the Environment in 2001.
Q. Are coumarin levels in salt-pickled cherry leaves a regulatory concern in export markets?
Coumarin is a naturally occurring constituent and is subject to category-specific limits in certain food categories under EU flavouring regulation, and food use of coumarin is restricted in the United States. Exporters should verify formulation compliance against the destination market's current rules.
Use cases
Sakura-mochi (Kanto Chōmeiji style and Kansai Dōmyōji style)
- Positioning
- Iconic spring wagashi where the salt-cured leaf both wraps the rice cake and contributes the characteristic aroma
Sources
- Source data — glossary_context.typicalUses
Industry-knowledge claim — not yet pinned to a single primary source
Seasonal wagashi (other formats)
- Positioning
- Spring-themed wagashi assortments using the leaf as both wrap and visual element
Sources
- Source data — glossary_context.typicalUses
Industry-knowledge claim — not yet pinned to a single primary source
Sakura-flavoured bread / Western confectionery
- Positioning
- Spring-seasonal bread, financiers, madeleines, and chocolates using minced cured leaf in the dough
- Formulation notes
- Mince finely and rinse-balance for salt content; confirm coumarin compliance for export categories
Sources
- Source data — glossary_context.typicalUses
Industry-knowledge claim — not yet pinned to a single primary source
Plating / presentation element
- Positioning
- Spring-seasonal restaurant and ryokan presentation alongside salted cherry blossoms (sakura no shiozuke)
Sources
- Source data — glossary_context.typicalUses
Industry-knowledge claim — not yet pinned to a single primary source
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) traditional food classification — sakura leaf preparations
- Ministry of the Environment — 100 Fragrant Landscapes (2001), Matsuzaki sakura leaf cultivation
- Matsuzaki Town sakura leaf production overview
Last updated: 2026-04-25. Ingredient entries are reviewed at least annually against current regulatory listings.