Salted cherry blossoms (sakura)
The flower clusters of the Japanese ornamental cherry, salted in plum vinegar, pinkish-lilac, with a floral-almond aroma, in wagashi, mochi, sakura-yu tea and for decorating desserts.
Salted cherry blossoms (sakura) are the flower clusters of the Japanese ornamental cherry, salted and/or pickled in plum vinegar (umezu), pinkish-lilac, with a delicate floral-almond aroma and a saltish-sourish taste. Before use they are soaked to remove excess salt and put into wagashi and mochi, sprinkled over rice and onigiri, added to sakura-yu tea, candied and used to decorate cakes, desserts and cocktails.
Recipes with this ingredient
Lena Kozhina, co-founder of the J'pan restaurant and Matcha Forest company, shared the recipe with us. Sakura is not only a beautiful tree, a symbol of spring and one of the visual codes of Japan. It is also a valuable gastronomic product. Here is a beautiful version of using candied sakura flowers in baking (they are sold in specialized Asian food stores). In the pancake cake, sakura plays several roles at once: it gives the dough a spiciness and fruity sweetness, and the cream an incomparable aroma.
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