食品 · 发酵食品
Salt-Pickled Cherry Leaf
桜葉塩漬 (Sakura-ha Shiozuke)
别名: Sakura Leaf Pickle, Salted Sakura Leaves, Oshima-zakura Leaves
概览
| 分类 | 食品 |
|---|---|
| INCI 名称 | Not applicable (food use) |
| 日本表示名称 | Not applicable (food use) |
| 常见日文标注 | 桜葉塩漬, 桜の葉の塩漬け, サクラ葉塩漬け |
| 来源 | Plant-derived (Oshima Cherry / Prunus speciosa leaves, salt-cured) |
| 常见功效 | Aromatic wrapping (coumarin-derived sakura fragrance), Salt preservation, Visual presentation element for traditional confectionery |
| 日本法规状态 | 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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主要应用领域
在日本市场配方中常含本原料的成品分类。
- Sakura-mochi (the iconic application)
- Wagashi seasonal confectionery
- Salted-cherry-blossom companion preparations
- Specialty bread and Western confectionery applications
原料定义
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.
在日本产品中的典型用途
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.
日本法规分类
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.
其他市场的法规分类
| 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. |
示例产品
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.
本站提及的所有品牌名与产品名归各自所有人所有。示例条目仅供参考，不代表认可或推荐。
相关原料
参考资料
- 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
最后更新： 2026-04-25. 原料条目每年至少依据现行法规清单复核一次。