preserved cherry blossoms - sakura shiozuke
Preserved kanzan double cherry blossoms from our beautiful tree at 6&B Garden in New York City, picked at just the right moment, submerged in a sea salt brine, then a bath of organic ume plum vinegar, dried on trays and packed in Himalayan pink salt.
We sell these every year at the garden’s annual Plant & Bake Sale fundraiser, but we had a bumper crop this year, so I’m offering them here, as well. All revenues go to supporting our garden events program, which puts on over 100 events each season, including kids cooking workshops, music, theatre & dance performances, film screenings, and much, much more, all FREE for the community. Find out what’s happening in the garden this coming season, here. And thanks for your support!
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Use a few blossoms and leaves to scent a pot of steamed rice or to flavor a batch of onigiri. Rinse and steep with your cup of sencha or matcha tea. Drop one into your miso soup.
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10g packet
ingredients: 6&B Garden unsprayed cherry blossoms, organic ume plum vinegar with shiso leaves, sea salt, himalayan pink salt
This packet is fully compostable in commercial facilities, check with your local composting program for details.
Made by hand and with love, in New York City!
Preserved kanzan double cherry blossoms from our beautiful tree at 6&B Garden in New York City, picked at just the right moment, submerged in a sea salt brine, then a bath of organic ume plum vinegar, dried on trays and packed in Himalayan pink salt.
We sell these every year at the garden’s annual Plant & Bake Sale fundraiser, but we had a bumper crop this year, so I’m offering them here, as well. All revenues go to supporting our garden events program, which puts on over 100 events each season, including kids cooking workshops, music, theatre & dance performances, film screenings, and much, much more, all FREE for the community. Find out what’s happening in the garden this coming season, here. And thanks for your support!
-
Use a few blossoms and leaves to scent a pot of steamed rice or to flavor a batch of onigiri. Rinse and steep with your cup of sencha or matcha tea. Drop one into your miso soup.
-
10g packet
ingredients: 6&B Garden unsprayed cherry blossoms, organic ume plum vinegar with shiso leaves, sea salt, himalayan pink salt
This packet is fully compostable in commercial facilities, check with your local composting program for details.
Made by hand and with love, in New York City!
Preserved kanzan double cherry blossoms from our beautiful tree at 6&B Garden in New York City, picked at just the right moment, submerged in a sea salt brine, then a bath of organic ume plum vinegar, dried on trays and packed in Himalayan pink salt.
We sell these every year at the garden’s annual Plant & Bake Sale fundraiser, but we had a bumper crop this year, so I’m offering them here, as well. All revenues go to supporting our garden events program, which puts on over 100 events each season, including kids cooking workshops, music, theatre & dance performances, film screenings, and much, much more, all FREE for the community. Find out what’s happening in the garden this coming season, here. And thanks for your support!
-
Use a few blossoms and leaves to scent a pot of steamed rice or to flavor a batch of onigiri. Rinse and steep with your cup of sencha or matcha tea. Drop one into your miso soup.
-
10g packet
ingredients: 6&B Garden unsprayed cherry blossoms, organic ume plum vinegar with shiso leaves, sea salt, himalayan pink salt
This packet is fully compostable in commercial facilities, check with your local composting program for details.
Made by hand and with love, in New York City!
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