Salt-Preserved Sakura Blossoms
Salt-Preserved Sakura Blossoms

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, salt-preserved sakura blossoms. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Salt-Preserved Sakura Blossoms is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Salt-Preserved Sakura Blossoms is something that I’ve loved my entire life.

Enjoy the flavor of authentic cherry blossoms, all year around and wherever you are. 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. Put the cherry blossom into a glass bowl, sprinkle over the sea salt and mix into the cherry blossom using your hands.

To get started with this recipe, we have to prepare a few ingredients. You can have salt-preserved sakura blossoms using 4 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Salt-Preserved Sakura Blossoms:
  1. Take 100 grams Sakura cherry blossoms
  2. Take 40 grams Coarse salt
  3. Get 3 tbsp Rice vinegar
  4. Take 1 Coarse salt for final touches

We carefully handle each individual flower so that they keep their shape and beautiful petals. Since both the sakura flowers and leaves are edible, they are preserved as a way to commemorate the fleeting symbol of spring. To use the flowers in a variety of dishes, they are carefully handpicked while the buds are still young. They are then washed, drained and dried before sprinkled with salt.

Instructions to make Salt-Preserved Sakura Blossoms:
  1. Choose double flowered cherry blossoms that have bloomed about 70%. Use flowers that haven't bloomed completely yet. Pick them off the trees from the base of the stems.
  2. Wash the flowers. Separate the clumps of flowers apart so that each portion has about 2 blossoms connected by their stems, like cherries.
  3. Coat with salt gently on the palms of your hands, so as not to damage the blossoms.
  4. Mist the flowers with water, wrap with cling film, and place on a weight about 2 times the total mass of the flowers. Wait at least 2 days. This will help draw any excess moisture and harshness from the flowers.
  5. You're on the right track if your flowers start releasing moisture. Take out the flowers and gently wipe dry with paper towels, etc. (don't wring them out, just press them dry between sheets of paper towels).
  6. Return the blossoms from Step 5 into the container, add the rice vinegar, place a weight on top and leave the flavors to settle in for at least 2 days. After a while, the flowers will turn a bright pink.
  7. Once enough of the color has been extracted, remove the flowers, and pat dry with paper towels… Give one a try. They're so tasty.
  8. Coat with salt.
  9. Pack in tupperware or storage containers.
  10. This is the vinegar that became infused with the sakura during Step 6. It's so vibrantly colored and beautiful. I couldn't let it go to waste, so I used it in the sakura sushi above.
  11. It's great to enjoy as a tea.
  12. "Salted Sakura Ice Cream" - - https://cookpad.com/us/recipes/148146-sakura-salt-ice-cream
  13. It's great used in preserves…
  14. Or try it in jello desserts!
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  17. "Simply Microwave Steamed Bread for Steamed Dorayaki" - - https://cookpad.com/us/recipes/153604-microwaved-steamed-bread-steamed-dorayaki

To use the flowers in a variety of dishes, they are carefully handpicked while the buds are still young. They are then washed, drained and dried before sprinkled with salt. Sakurayu (cherry-blossom tea) (桜湯) Sakurayu is a hot drink with a salt-preserved cherry blossom in it. During once-in-a-lifetime events, such as ceremonies involving marriage, sakurayu is used in place of green tea because tea is used in the saying 'cha o nigosu,' which has the meaning of glossing over something or making things look right only on the surface and therefore gives. I love using salt-preserved cherry leaves and blossoms in my spring desserts.

So that’s going to wrap it up for this exceptional food salt-preserved sakura blossoms recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!