Salt-Preserved Sakura Blossoms
Salt-Preserved Sakura Blossoms

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, salt-preserved sakura blossoms. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Salt-Preserved Sakura Blossoms is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Salt-Preserved Sakura Blossoms is something that I have loved my entire life.

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. Salt pickled cherry blossoms are very good idea to preserve the sense of Spring.

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 can achieve it.

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

These flowers are ideal for making cookies, sakura cheese 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. Salt-preserved cherry flowers are usually made with deeper pink multi-petaled Yae-zakura blossoms. The best preserved leaves come from the Oshima-zakura, a variety that has particularly juicy, fragrant foliage. Most domestic preserved sakura leaves are produced on the southern half of the Izu.

Steps 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

Mix half the can of cherry filling, blossoms, flour and Sakura Nectar. Layer with the apples twice and… Use the rest of the cherries on the top. Cherry Blossoms, or Sakura, can be admired especially during Spring time in April, but their flavor can be enjoyed year-round! For centuries, cherry blossoms are pickled and preserved by soaking them in Ume plum vinegar to preserve the beautiful pink color. In Japan, cherry blossoms are not only appreciated for their beauty, but they are also used as a special food ingredient.

So that is going to wrap it up with this special food salt-preserved sakura blossoms recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!