Japan Ingredient Sourcing
Raw material / 原材料Traditional materialsPhase 2 · 2b

Salt-Pickled Cherry Leaf

桜葉塩漬 (Sakura-ha Shiozuke)

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Why source from Japan

Sourced from Shizuoka (Matsuzaki Town — ~70% share) and Izu Peninsula with year-round Japanese supply, consistent quality, and traceability to the prefecture of origin.

Key spec

Cerasus speciosa (Oshima Cherry) leaves source; MOQ from 1 bundle (50 leaves) – 100+ bundles.

Typical end-product

Sakura-mochi (Kanto Chōmeiji style and Kansai Dōmyōji style) — Iconic spring wagashi where the salt-cured leaf both wraps the rice cake and contributes the characteristic aroma.

At a glance

Suppliers listed
3 suppliers
Typical MOQ
1 bundle (50 leaves) – 100+ bundles
Regions of origin
Shizuoka (Matsuzaki Town — ~70% share), Izu Peninsula
Category
Traditional materials
Harvest season
May – August (salt curing completes October-January)
Japan regulatory status
Traditional food; salt-preserved
Japanese name
桜葉塩漬
Romaji
Sakura-ha Shiozuke

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

JapanTraditional food; salt-preserved
EUCoumarin content subject to restrictions in certain food categories
United StatesFood ingredient, subject to FDA labeling requirements

FAQ for OEM buyers

Q. Which Japanese region dominates salt-pickled cherry leaf production?

Matsuzaki Town on the Izu Peninsula in Shizuoka Prefecture produces approximately 70% of Japan's salt-pickled cherry leaves. Surrounding Izu Peninsula farms supply additional volume.

Sources

  • Source data — sourcing_context.regions and descriptionEn

Industry-knowledge claim — not yet pinned to a single primary source

Q. When are cherry leaves harvested and cured?

Harvest runs from May through August; salt curing in barrels then completes from October through January, when the cured leaves become available for the spring confectionery season.

Sources

  • Source data — sourcing_context.harvestSeason

Industry-knowledge claim — not yet pinned to a single primary source

Q. How are salt-pickled cherry leaves typically procured?

Industrial users typically procure 1 bundle (50 leaves) up to 100+ bundles depending on application scale. Bundle-based pricing reflects the artisanal nature of the supply chain.

Sources

  • Source data — sourcing_context.typicalMoq and glossary_context.typicalUses

Industry-knowledge claim — not yet pinned to a single primary source

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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Japanese suppliers

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Last updated: 2026-04-24

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