Pickled Sakura Leaves

桜の葉

Used in 1 recipe

What is it?

Salt-pickled cherry blossom leaves used to wrap sakura mochi.

Culinary role

Aromatic wrapper and preservative for seasonal wagashi.

Buying guide

Pickled sakura leaves (桜の葉, sakura no ha no shiozuke) wrap Kansai-style sakura mochi — the salt-cured cherry leaves that impart floral aroma to Mitsuri-inspired wagashi on this site. They are seasonal in Japan (spring) but vacuum-packed imports are available year-round online.

Rinse leaves briefly in warm water before wrapping mochi — thirty seconds removes excess salt while preserving fragrance. Pat dry. Each leaf should be pliable; brittle leaves were stored poorly or are past quality.

Buy from Japanese specialty importers or Amazon listings specifying "salt-pickled sakura leaves," not artificial cherry blossom decorations. Store refrigerated after opening; use within a few months.

Budget pick: small vacuum pack shared across multiple batches.
Premium pick: Yoshino-region leaves from Nara Prefecture. Never use non-food-grade cherry blossoms from florists.