Salt-Preserved Cherry Blossoms (in Plum Vinegar)
Salt-Preserved Cherry Blossoms (in Plum Vinegar)

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, salt-preserved cherry blossoms (in plum vinegar). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Salt-Preserved Cherry Blossoms (in Plum Vinegar) is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Salt-Preserved Cherry Blossoms (in Plum Vinegar) is something which I’ve loved my whole life.

You can pickle the blossoms without it, but it helps preserve the blossoms and maintain their color. After layering the jar with the blossoms and salt, fill with enough plum vinegar to cover the blossoms. Finally, add enough salt to completely cover the blossoms. (The photo shows what the jar looks like after adding the vinegar.) In Japan, there are festivals focused on the blossoming of cherry trees, and the flowers are referred to as "Sakura." In Japan, they preserve cherry blossoms in salt and ume or plum vinegar and then use them for tea or mix them with rice. They also sometimes appear in desserts.

To get started with this recipe, we must first prepare a few ingredients. You can have salt-preserved cherry blossoms (in plum vinegar) using 3 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Salt-Preserved Cherry Blossoms (in Plum Vinegar):
  1. Get 50-70 grams Yae-zakura (double-petal cherry blossoms)
  2. Prepare 3-5 Tbsp Salt
  3. Take Plum vinegar, enough to cover the cherry blossoms

Fortunately, you can capture some of that beauty and enjoy it in your own cooking. This simple multi-day recipe uses salt and vinegar to preserve tangy, mildly-sweet sakura blossoms, which can then be used in a variety of sweet and savoury dishes. 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.

Steps to make Salt-Preserved Cherry Blossoms (in Plum Vinegar):
  1. Fill water in a bowl, then add the cherry blossoms. They will float, so immerse them with your hands, then gently rinse.
  2. Line a plate with a paper towel, arrange the petals on it, then place another paper towel on top to absorb the excess water.
  3. In a sterilized jar (prepared by boiling), thickly coat the bottom with salt. Add a layer of cherry blossoms; next, layer on enough salt to completely cover the blossoms, then add another layer of blossoms, and repeat.
  4. This is the plum vinegar. It is a byproduct of umeboshi (pickled plums). This is from my mother, but they also sell it in stores. You can pickle the blossoms without it, but it helps preserve the blossoms and maintain their color.
  5. After layering the jar with the blossoms and salt, fill with enough plum vinegar to cover the blossoms. Finally, add enough salt to completely cover the blossoms. (The photo shows what the jar looks like after adding the vinegar.) Cover with a lid, then store in a cool, dark place for over a week.
  6. These were pickled by my mother about 4 years ago.
  7. Even after 4 years, they are still beautiful.
  8. They look so gorgeous in these inari sushi with cherry blossoms.

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. 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. I love using salt-preserved cherry leaves and blossoms in my spring desserts.

So that’s going to wrap it up with this exceptional food salt-preserved cherry blossoms (in plum vinegar) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!