Salted cherry blossoms are a special record of Japan’s fleeting cherry blossom season. The beauty of sakura – Japanese cherry blossom – is revered across Japan. Friends travel across the country to enjoy the blush-pink bloom of famous cherry trees in early Spring. And cherry blossom season is renowned for seasonal cherry blossom or sakura-infused dishes and desserts.
Preserved Japanese cherry blossoms are pickled in plum vinegar, dried and then salted to preserve them. Enjoy the sakura as a salted infusion in hot water – just place one flower in the bottom of a teacup and pour over just boiled water. Or use as seasoning. Add edible cherry blossoms to the cooking water for sticky Japanese short-grain rice for a delicate floral-cherry aroma and attractive pink flecks.
You can also use the sakura cherry blossom in sweet dishes, just be sure to give the sakura flowers a thorough soak and rinse to remove as much salt as possible.
Ingredients: cherry blossoms, plum, vinegar, salt
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