Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, salt-cured cherry blossoms. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Water will start to float up. If you have ume vinegar you will use ume vinegar next, but if you do not have ume vinegar, then do not discard the liquid from squeezing the blossoms because you will use this. Salt-curing cherry blossoms relies on using a method involving two different processes-saturating the blossoms in salt for several days, then rinsing and soaking in vinegar. After this point, the flowers can be dried and stored indefinitely.
Salt-Cured Cherry Blossoms is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Salt-Cured Cherry Blossoms is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have salt-cured cherry blossoms using 1 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Salt-Cured Cherry Blossoms:
- Take 1 Salt-cured cherry blossoms
Our Sakura cherry blossoms are preserved in salt and ume plum vinegar after harvesting, so they retain their natural pink color and last for a long time. We carefully handle each individual flower so that they keep their shape and beautiful petals. But, it is not just cherry blossoms that can be preserved in this way. So many flowers can be salt-cured that it seems almost ridiculous to list them.
Steps to make Salt-Cured Cherry Blossoms:
- Fill a bowl with water, and soak the salt-cured cherry blossoms to de-salt them, for 20 to 30 minutes. It's best to soak them for a rather long time. (See Hints.)
- Very gently pat them dry with paper towels. Line them up on a heatproof dish so that they don't overlap. (See Hints.)
- Microwave for 1 minute. Take them out, and poke apart the flower petals very gently so that they will open up easier.
- Microwave at 500w for 90 seconds to 2 minutes. Turn the flowers over and microwave for another minute to 90 seconds. Evaporate all the moisture.
- The flowers are done.
- I put them on Ne-ne's delicious roll cake. - - https://cookpad.com/us/recipes/142723-sakura-roll-cake-with-the-fragrance-of-spring
- Here's a closeup. I dusted the flowers with powdered sugar. They have such a nice cherry blossom fragrance.
- I used one as a topping on Ne-ne's Sakura Latte. This is so good too.. - - https://cookpad.com/us/recipes/142719-spring-coloured-sakura-matcha-latte
- On Takuchi's Sakura Milk. The crushed kanten jelly is so good!
- I put them in jelly. They bloomed nicely.
But, it is not just cherry blossoms that can be preserved in this way. So many flowers can be salt-cured that it seems almost ridiculous to list them. See recipes for Lime and Japanese cherry blossom tea slushee too. They eat the berries of course later on (cherries are called sakuranbo and are in season in June and July) but they also eat the blossoms and the leaves, pickling them in salt and umeboshi vinegar (a by-product of making umeboshi). The wood is used for various things too, as well as the bark.
So that’s going to wrap this up with this exceptional food salt-cured cherry blossoms recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
