Crème de sakura (sakura an)

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桜餡sakura an is the girlie version of anko, the classic sweet bean paste used to make Japanese sweets.

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It is traditionally flavored with pickled sakura.

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Dried daifuku mame. They are big white beans, very convenient to make Japanese sweets.

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After soaking and cooking.

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1. Paste the beans.
2. Add color (beni koji for red) and syrup or sugar. I also add a little brandy.
3. Pass the paste through a sieve.
4. Add pickled minced sakura leaves (for strong taste) and/or flowers (for lighter taste and pink bits in the mass).
5. Let a few hours, so the paste takes the full flavor.

The pickled sakura must be rinsed and soaked, otherwise they are really too salty.

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That’s the finished paste. It can be used in sweets and breads.

DSC07698-001 With the rest of paste that didn’t pass the filtering, and some leftover of anko bean paste, I made a toast.

Wagashi Saga : Japanese sweet posts and tutorials.

Recipes using sakura-an :
DSC07734-001sakura mochi
DSC08042-002double sakura waffles
DSC08359-001sakura anpan

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Sakura okowa. Blossom rice.

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A delicious and simple way to savor the season. Yes, they are arriving. Most are like this :

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But a few are opened…

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Mochigome (sticky rice).

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御強 okowa, steamed stick rice.
How to ? It’s explained in the tutorial.

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I have added rinsed pickled cherry after 30 minutes.

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The rice is firm, glossy and sticky. It’s easy to form balls.

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I’ve put them on pickled sakura leaves.

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Sakura baked donuts

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Let’s have a cherry blossom tea time to call the Spring.

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They are made like these (click here) but flavored by pasted frozen cherry. I’ve let the “bottom” to fill with cream.

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It’s whipped coconut cream, well sweetened. I’ve added petals of pickled cherry blossom that I’ve rinsed (more here).

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I just filled the donuts with cream.

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Serve with green tea, under the cherry bloss… er, the rain. But close your eyes :

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These blossoms (plum ?) are nice too. The white ones will come soon.

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Sakura kit

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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.

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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.

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The leaves are also pickled but less salty.

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The flowers in the bin.

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They need a rinsing.

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Then you add petals to some food, let a pair of hours and they are magically flavored. You’ll see that in future posts.

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干菓子higashi (dry sweets) to go with matcha. I didn’t make those either.

Wagashi Saga : Japanese sweet posts and tutorials.

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Day blossom, green plate

Welcome to sakura city.

An egg, tahini and 4 veggies. Quick and healthy… Then I’m out to see the blossoms.

They are everywhere.

Edamame (green soy) and Brussel sprouts.

Green peas and fava beans.