Alimentaire · Aliments fermentés
Salt-Pickled Cherry Leaf
桜葉塩漬 (Sakura-ha Shiozuke)
Également connu sous le nom de: Sakura Leaf Pickle, Salted Sakura Leaves, Oshima-zakura Leaves
En bref
| Catégorie | Alimentaire |
|---|---|
| Nom INCI | Not applicable (food use) |
| Nom d'étiquetage japonais | Not applicable (food use) |
| Notations japonaises courantes | 桜葉塩漬, 桜の葉の塩漬け, サクラ葉塩漬け |
| Origine | Plant-derived (Oshima Cherry / Prunus speciosa leaves, salt-cured) |
| Fonctions typiques | Aromatic wrapping (coumarin-derived sakura fragrance), Salt preservation, Visual presentation element for traditional confectionery |
| Statut réglementaire au Japon | 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.
Classification
Les étiquettes ci-dessous renvoient à d'autres ingrédients partageant le même attribut, ce qui vous permet de passer d'un ingrédient à ses équivalents.
Applications produits
Fonctions
Étiquettes réglementaires
Origine
Utilisé dans (catégories de produits typiques)
Catégories de produits finis qui intègrent couramment cet ingrédient dans les formulations destinées au marché japonais.
- Sakura-mochi (the iconic application)
- Wagashi seasonal confectionery
- Salted-cherry-blossom companion preparations
- Specialty bread and Western confectionery applications
De quoi s'agit-il
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.
Utilisations typiques dans les produits japonais
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.
Classification réglementaire au Japon
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.
Classification réglementaire sur d'autres marchés
| 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. |
Exemples de produits
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.
Tous les noms de marques et noms de produits mentionnés sur ce site sont la propriété de leurs détenteurs respectifs. Les exemples sont fournis à titre informatif uniquement et n'impliquent aucune approbation.
Ingrédients connexes
Références
- MAFF traditional food classification — sakura leaf preparations
- Ministry of the Environment — 100 Fragrant Landscapes (2001), Matsuzaki sakura leaf cultivation
- Matsuzaki Town sakura leaf production overview
Dernière mise à jour : 2026-04-25. Les fiches d'ingrédients sont révisées au moins une fois par an au regard des listes réglementaires en vigueur.