Musubi mean making a knot. They are also packages of rice, to take with you as lunch pack. The plastic film gives the shape to the ball.
A mix of genmai (brown rice), mochigome (sticky rice), kurogome (black rice, sticky too) and takakibi (sorghum).
Pickled sakura leaves, rinsed.
Wrap. Keep a few hours, or better the next day. The leaves are not very tasty but give a sakura flavors and saltiness to the rice.
A sakura cheese delicately flavored with cherry blossoms. Yes, I shown you one before :
It was really excellent, but too expensive to buy it often. So I thought of a way to make a slightly simpler sakura cheese, for less than 1/4th of the cost.
The base is a cheap cheese, quite neutral in taste.
The flavor comes from sakura blossoms and leaves preserved in salt. I have used them without rinsing.
I’ve put a leaf under, and a few blossoms on top. Reclosed the package and let it mature 2 weeks in the fridge.
Then, I tried it…. and that’s great ! The cheese has taken the sakura flavor. So try it someday.
Double sakura waffles. Both the waffle and its filling have a delicate cherry blossom flavor. It’s the perfect snack for the season. It’s very quickly made.
DIY sakura leaf powder : I’ve left rinsed pickled sakura leaves dry. Then I crushed them with my finger.
I mixed them with flour, baking powder, a little kurozato black sugar, soy milk. Cooked waffles.
Took out my sakura-an cream to garnish.
Cut into triangle sands.
Prepared my basket, with a thermos of sencha green tea. And I went to eat them at the nearby park… The wind froze me, I was glad to have tea to thaw me.
A classic wagashi (tea sweet) for the season, the sakura mochi. Actually, there exist several sweets under the same name. This one is the Kansai style version.
They are simply ohagi, like those in this tutorial post. I colored some in pink. Then I placed them on pickled sakura leaves.
The leaves need to be rinsed and soaked 15 minutes.
I filled the white ones with sakura an bean paste (recipe here).
The pink ones are filled with classic anko bean paste (recipe here).
Wagashi Saga : Japanese sweet posts and tutorials.
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.
Wagashi Saga : Japanese sweet posts and tutorials.
GOURMANDE in OSAKA 