Sakura Mix Microgreens

Built for Colour on the Plate Sakura Mix

Sakura Mix exists for one reason. Colour on the plate.The blend runs pink stems, deep purple leaves and pale green shoots together, so a single pinch scattered across a dish reads as three ingredients instead of one. Chefs pay for that shortcut.

We cut the shoots at the stage where pigment peaks, usually day eight to ten. Cut earlier and the colour stays pale. Cut later and the stems turn fibrous and lose their delicacy.Sushi counters use it across nigiri and sashimi plates. Fine dining kitchens scatter it over carpaccio, tartare, soups and dessert plates. It also works on cheese boards, where the acidity cuts through fat.

Flavour runs mild with a light peppery finish, so it never fights the main dish. That is deliberate. A garnish that overpowers the plate defeats its purpose.Handle it with tweezers, not fingers. The stems bruise easily and a bruised shoot goes limp within minutes.Keep the box closed and refrigerated. Use within four days for full colour.Fine dining kitchens ordering weekly usually add green shiso leaves alongside.