Salt-Pickled Cherry Leaf
桜葉塩漬 (Sakura-ha Shiozuke)
At a glance
| Japanese name | 桜葉塩漬 |
|---|---|
| Romaji | Sakura-ha Shiozuke |
| Category | Traditional materials |
| Regions of origin | Shizuoka (Matsuzaki Town — ~70% share), Izu Peninsula |
| Harvest season | May – August (salt curing completes October-January) |
| Typical MOQ | 1 bundle (50 leaves) – 100+ bundles |
| Japan regulatory status | Traditional food; salt-preserved |
| Suppliers listed | 3 suppliers |
About this ingredient
Salt-pickled Oshima Cherry leaves — the iconic wrapping for sakura-mochi confection. Matsuzaki Town (Shizuoka) produces approximately 70% of Japan's salt-pickled cherry leaves. Selected as one of Japan's 100 Fragrant Landscapes (Ministry of Environment, 2001).
Regulatory status
| Japan | Traditional food; salt-preserved |
|---|---|
| EU | Coumarin content subject to restrictions in certain food categories |
| United States | Food ingredient, subject to FDA labeling requirements |
Japanese suppliers
Baigetsuen
菓子処 梅月園
Matsuzaki, ShizuokaEst. 1931Sakura roll cake originator since 1931 using locally produced salt-pickled cherry leaves.
Matsuzaki Cherry Leaf Farmers Cooperative
松崎町桜葉生産者組合
Matsuzaki, ShizuokaSelected as one of Japan's 100 Fragrant Landscapes (Ministry of Environment, 2001)Cooperative of ~100 cherry-leaf farming households producing ~70% of Japan's salt-pickled cherry leaves.
Sakura-mi-dō
桜味堂
Matsuzaki, ShizuokaSakura-mochi specialty using Matsuzaki salt-pickled cherry leaves.
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Last updated: 2026-04-24