I’m equipped for the cherry blossom season that is looming… It’s really early this year. I’ve seen only pink ones so far, but within a few days, the country will be white.
Japanese sakura sweets are flavored with pickles made the year before. I should make mines maybe, but well I’ve bought some. さくらの花(塩漬け), cherry blossom, pickled in salt.
The leaves are also pickled but less salty.
The flowers in the bin.
They need a rinsing.
Then you add petals to some food, let a pair of hours and they are magically flavored. You’ll see that in future posts.
干菓子higashi (dry sweets) to go with matcha. I didn’t make those either.