Some of the most popular recipes the Yamashin ingredients are used for are Sakura "mochi" rice cakes, lattes, ice creams, cakes and sweet breads.
YAMASHIN SANGYO
Yamama Sangyo was founded in 1955 as a wholesaler of "agar"- an algae based gelling agent often used for traditional Japanese sweets. They gradually expanded their line-up to include Japanese confectionery ingredients, both for commercial and home use, creating new products and applications for Western confectionery with Japanese ingredients. They are working closely with farms from different regions in Japan and carefully follow their SDGs goals. They serve as a bridge between farmers and food users, and contribute to the revitalization of agriculture and local areas by making effective use of local agricultural products, substandard agricultural products, and idle farmland.
"A pioneer of cherry blossom ingredients, the creator of cherry blossom sweets"
Along with Mt. Fuji, cherry blossoms are an important symbol of Japan. Next to its color, shape and design being the basis of many artworks, the petals itself are an important ingredient to make Japanese sweets. Natural leaves such as pickled cherry blossoms, kashiwa leaves and bamboo leaves can be used as-is for delicious, authenthic treats. Pastes and extracts can be used to easily infuse cakes and other Western style pastries.
Owner Mr. Hiraide
Yamashin is very dedicated to SDGs and food safety. They thoroughly implement quality control and hygiene management under their food safety management system to provide safe and reliable food. They obtained the JFS-B standard conformity certificate.
By contributing to the food culture of Japan centered on cherry blossom food, they will contribute to the inheritance and development of Japan culture, including cherry blossom culture.
