Salt Pickled Cherry Blossom. This post may contain affiliate links. Please read my disclosure policy for details. In Japan, cherry blossoms are not only appreciated for their beauty, but they are also used as a special food ingredient.
Salt pickled cherry blossoms are very good idea to preserve the sense of Spring.
To make salt pickled cherry bossoms,Yaezakura (double cherry blossoms) is.
These are real sakura cherry blossoms that have been preserved in salt.
You can have Salt Pickled Cherry Blossom using 3 ingredients and 9 steps. Here is how you cook it.
Ingredients of Salt Pickled Cherry Blossom
- It's 50 grams of Cherry blossoms.
- Prepare 20 grams of + 1 teaspoon Coarse salt.
- It's 1 tbsp of Red plum vinegar (or lemon juice).
They can be used to decorate pastry and cakes but also are very beautiful as decoration There was a problem fetching the translation. Pickled cherry blossoms are originally used to make sakura tea, which is used on special occasions such as weddings, to celebrate new beginnings and beauty. When cooked together with rice it not only creates a beautiful colorful contrast but the rice also absorbs the flowery aromas of the cherry. [[File:Cherry Blossoms at Parc de Sceaux, Paris.jpg Cherry blossoms at Parc de Sceaux in Paris. [[File:Sakura and Moss Pink - 桜(さくら)と芝桜(しばざくら).
Salt Pickled Cherry Blossom step by step
- Add water to a bowl, and gently clean the cherry blossoms (bloomed to 60-70%) by pressing down with your hands. Drain the water while pinching the stems and place in a strainer..
- Place the cherry blossoms on paper towels. Cover with another layer of paper towels and press down to absorb the moisture..
- Get your coarse salt and pickling container ready..
- Place the salt in the bottom of the container and then spread out the cherry blossoms. Create layers of salt -> cherry blossoms - salt and finish with the remaining salt..
- Add the plum vinegar or lemon juice, then use a large piece of wrap as a lid replacement and cover to start pickling..
- If you place the lid of a small container on top of the wrap as a weight, it provides stability and an even pickling..
- If you place a canned good on top as a weight and lightly press down on it 2 or 3 times the water will rise. It'll rise fairly quickly. Leave it out in room temperature for 3 to 5 days..
- Drain the moisture, and place the pickled cherry blossoms on top of a paper towel to dry. Use your fingers to gently pinch the moisture out..
- Once they've half-dried place in a storage container or bottle, add 1 teaspoon of the coarse salt and mix well. Store in the refrigerator..
A description of cherry blossoms appears in Japan's oldest written history document, the Nihonshoki. They are used for decorating Japanese sweets or mixing with rice. Sakura tea is made with pickled cherry blossoms. When you brew the tea, the cherry blossom "blooms" in the water. It's really pretty and makes this the perfect drink for hanami or cherry blossom festival.