Salt-Preserved Sakura Blossoms
Salt-Preserved Sakura Blossoms

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, salt-preserved sakura blossoms. 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 popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Salt-Preserved Sakura Blossoms is something that I’ve loved my whole life. They’re fine and they look fantastic.

Cherry blossoms are pickled after harvesting to preserve them so they can be used outside of the Sakura season, which is rather short and unpredictable. Our fresh cherry blossoms are soaked in Ume plum vinegar to preserve the pink color and then pickled in salt. When spring comes around, I'd often order a bag of the pickled cherry blossoms and make some of my favorite spring-theme foods such as cookies, jelly, chiffon cake, sakura salt and so on.

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

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

Great recipe for Salt-Preserved Cherry Blossoms (in Plum Vinegar). This year, for the first time, I created dishes using pickled cherry blossoms. Since I wanted to make my own, I had my mother teach me. If they are fully blossomed, the.

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. Salt-Preserved Sakura Blossoms1. Wash the flowers. Separate the clumps of flowers apart so that each portion has about 2 blossoms connected by their stems, like cherries. Salt-Preserved Sakura Blossoms1. Coat with salt gently on the palms of your hands, so as not to damage the blossoms. Salt-Preserved Sakura Blossoms1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Coat with salt.
  6. Pack in tupperware or storage containers.
  7. 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.
  8. It's great to enjoy as a tea.
  9. "Salted Sakura Ice Cream" - - https://cookpad.com/us/recipes/148146-sakura-salt-ice-cream
  10. It's great used in preserves…
  11. Or try it in jello desserts!
  12. "Fluffy Sweet Bread Rolls" - - https://cookpad.com/us/recipes/143191-fluffy-sweet-bread-rolls
  13. "Cheese & Bacon Pão de Queijo" - - https://cookpad.com/us/recipes/148148-cheese-bacon-pao-de-queijo
  14. "Simply Microwave Steamed Bread for Steamed Dorayaki" - - https://cookpad.com/us/recipes/153604-microwaved-steamed-bread-steamed-dorayaki

Apart from its lovely look, it also has soft and subtle texture. I love using salt-preserved cherry leaves and blossoms in my spring desserts. Check out my sakura mochi recipe to see the most common way the leaves are used. My sakura cheesecake recipe uses both leaves and blossoms. If you do not live where these can be purchased, you might try making them yourself, though it is a lot of trouble.

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 sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!