Japanese Salted Cherry Blossom 🌸

I preserved some cherry blossom petals in salt, which was an interesting activity, but then I had to come up with a way of using them.Add jello to your hanami (cherry blossom viewing) bento. It will look like the cherry blossoms are dancing when reflected in the wobbling jello.Add the jello layer once the strawberry pudding layer has set fully.The preserved cherry blossoms will be very salty so rinse thoroughly with warm water before use. Recipe by sinobu2253

Super simple to make and super good to drink! I have another recipe for Japanese cherry blossom tea so if you like this tea go check that out!This recipe isn’t hard. All you really need is some limes and tea! Then you have a slushee!Japanese cherry blossom tea is super expensive if you buy quality. (Which in my family is the only good thing.) it can be up to 20$ for 6 bags!! Crazy...The reason I chose Japanese cherry blossom tea was because it’s a mix. It’s cherry blossom flowers and black tea. The caffeine level is also the highest level for caffeine in tea.The point of this recipe is to have iced tea so ENJOY!

When cherry blossoms are in bloom, I want to preserve them as pressed flowers.It can be done easily using homemade red plum vinegar, so I did so this year as well. Add to baked goods and in bread.There's a bit of salt, but it comes in handy when the water rises and during storage. When using these in dishes, you won't need to add salt.If the cherry blossoms dry out too much, the salt won't stick, so only half-dry.Keeping the leaves and the stems brings out the cherry blossom aroma. Recipe by Mimato

The strawberry tiramisu mousse cake was so delicious so I made a tiramisu with cherry blossom sweet bean paste. It's super delicious.There is no need to add butter and milk if you don't want to.Dissolve the food coloring in 1 or 2 drops of water.Adjust the granulated sugar according to the sweetness of the cherry blossom sweet bean paste that you use.Wrap the round mold in Step 10 with aluminum foil to ensure the batter doesn't leak out. For 18 cm [7.1 in] round mold. Recipe by ko-ko

This tea is super tasty and super good for you! I love this tea with some shortbread cookies and a warm fire! Enjoy!

I thought that if the salt-cured cherry blossoms used as decoration were fluffier, that they'd look cuter, especially on western styles sweets. This recipe came to me when I was making cherry blossom salt, cherry blossom sugar and cherry blossom powder. I really recommend this on cherry blossom flavored sweets!The reason for soaking them for a long time to de-salt them is so that they won't taste salty. Drain the blossoms verrry gently, or they won't open up nicely. Just pat them dry gently with paper towels. Recipe by Minori105

I saw a pudding topped with jelly with cherry blossoms in it at a pastry shop that was so cute, so I used that as inspiration to create a mousse cake.If you are using the type of gelatin that needs to be softened in water, use part of the water in the recipe for that step. Gelatin will not set if you let it boil, so please pay attention to the temperature when you heat it. When chilling the mousse in step 8, it tends to firm up fast once it starts to set, so pay attention. Recipe by Pu-kosan

I came up with a snack for springtime.I'm glad I was born Japanese. I want to view the cherry blossoms with that thought in mind.Remove the salt from the salted cherry petals.Mix well so the matcha powder doesn't turn lumpy.After combining the milk, matcha powder, and sugar, if you let it sit, the lumps of matcha powder should dissolve.Prepare the steamer when filling the cups in Step 5. Recipe by Burinko

My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe!The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro

I was tempted by the beautiful cherry blossoms and bought 50 g. Here I made salted cherry blossoms for the first time. To prevent the flowers from blooming, I placed them in the fridge right after I bought them, and even though they were in there for days, they came out delicious. Next year I'm planning on making a lot of salted cherry blossoms, and using them in a variety of dishes. Recipe by Masako Bishoku

I wanted to make cute bento to surprise my kids when we go cherry blossom viewing.None. Recipe by Kurukurupaseri

Note that 1 pinch = a pinch using 3 fingers; a small amount = a pinch using 2 fingers.This is a seasonal steamed sticky rice.If you cook the rice with a bit more water than is indicated here and wrap the rice around a ball of sweetened red bean paste, you can make pretty and delicious domyojiko cherry blossom ohagi dumplings.See.When wrapping the cherry leaves around the rice balls, put the veiny side inside.The delicate aroma is the key, so just season the rice lightly. The saltiness of the cherry leaf is the key to whether the rice balls taste very salty or not so salty. De-salt the leaves to taste.Sweet (mochi) rice absorbs 80% of the water regular rice does. Recipe by La Land

Japanese cherry rice balls eaten at a picnic or cherry-blossom viewing

When I tried making some Kanto-style sakura mochi I ran out of cherry blossom leaves! Suddenly I had a brainwave and I made these very pretty sakura mochi instead. They look good for Girl's Day as well.The cherry blossom petals will be quite salty so make sure to rinse the salt off well. Think carefully about where to place the cherry blossom petal in the batter (the centre is not a good place). You should place them somewhere where they will appear near the edge of the roll. Recipe by Smuchi

This is a standard dessert that we like to serve in our household in the springtime.You can make it easily in a microwave.The texture varies depending on the size of the domyoji-ko.I microwaved the mixture at 500 W.It's easier to wrap the anko balls with the mochi dough if you wet your hands first. Recipe by Ponponmama

A soothing hot drink and an excellent digestive prepared with orange blossom water. Lebanese call it white coffee!

I bought some pickled cherry blossoms and wondered if I could use them in a drink. I used some strawberry vanilla tea leaves that were blended with matcha to make a drink a base for this recipe, replacing the strawberry with cherry blossoms. It tasted delicious.I like the salty taste of pickled cherry blossoms so I've only rinsed the saltiness away a little bit in Step 1. If you prefer them to be less salty, please adjust the soaking time to your taste.* In Step 3, feel free to replace the whisked tea with whipped cream if you'd prefer.* I tried adding a few drops of brandy at Step 3 after pouring the latte into the mug and it tasted very nice. * Use one big pickled cherry blossom or two small ones. Recipe by ne-ne

Everyone in my family loves milk pudding, but my husband and son are not so keen on having cherry blossoms in theirs, so I made these for myself. They are really tasty.It will be even tastier if you add around 10 g of cherry blossom syrup to the jelly.If you heat the cherry blossoms, they will open nicely. Recipe by ko-ko

This is a dessert for a Hinamatsuri (Girl's Day Festival) party. I finally, finally achieved what I wanted in terms of appearance and taste after a lot of trial and error! I didn't want to use food coloring, but using cherry blossoms alone didn't make the pudding pink at all, so I used a tiny bit. The pink layer tastes like sakura mochi, and is just irresistible for cherry blossom lovers.Soak the salt-preserved cherry blossoms for as long as possible to infuse the milk.Keep mixing to prevent the pudding mixture from separating into 2 layers. The pudding will set when it is chilled, so the point is to keep stirring until it starts setting.Add the food coloring a tiny bit at a time! Recipe by Rinkachan

When having company, these sushi look nice and are easy to share.My friends said 'These are great for our cherry blossom party!' so I changed the title.Make smaller omelets and smaller sushi. They will be prettier. You can omit any optional steps. You can use anything for the flavourings for the rice. I like salmon soboro and mushrooms too. You can use anything you like for the decoration such as sansho leaves or salmon roe. By adding katakuriko the resultant omelets will be durable. Use either store-bought myoga sweet pickles, or blanch some fresh myoga, slice them and pickle them slightly in sushi vinegar. If you don't want to bother, just slice them. Recipe by Shinsan

I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf...I wanted to make a sakura mochi easily, so I came up with this recipe.-A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red.-A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty

All of a sudden, I thought "Couldn't I make this with things I already have in my pantry?"If you add too much food coloring, the color will just look tacky, so watch over it.*The first picture looks slightly muted, but it's a much softer pastel color. Two leaves seem to be about right. You can also try using store-bought chunky red bean paste or smooth bean paste. For about 110 g. Recipe by Makunouchi

I wanted to use the new picnic lunch box that I got from my mother.I always make too much and my stomach gets too full, but the amount was just right this year.It turned out to be a charming, delicious, and pleasing cherry blossom viewing bento.If I were to add one tip, the sakura on the bamboo shoot is just for decoration. It adds a touch of the cherry blossom viewing flavor.This amount for lunch is a little more than usual, so it should make your tummy feel moderately satisfied.Even usual side dishes will taste more delicious when you eat them outdoors. Recipe by Shihochin

For my son who just turned 1 year-old and my 3-year-old daughter! We went to a cherry-blossom viewing picnic on the children's day holiday.I uploaded the 2012 version of the Cherry-blossom viewing bento box as well. Recipe by yui0211

I love the pretty color and shape of cherry tomatoes. I wanted to eat lots, so I made this cherry tomato marinade.The marinade is a little acidic, but when you add the tomatoes, it doesn't taste so acidic. If you don't like the acidity, reduce the amount of lemon juice or add a bit more sugar. Recipe by Komomomomo

We harvested too many cherry tomatoes, and I was wondering what to do with them. So with a little bit of time and extra effort, I came up with these honey-marinated cherry tomatoes.When peeling the tomatoes (as described in Steps 1-4), try not to leave on any skin. Recipe by i_yokan

I just couldn't wait to use my new cherry blossom cookie cutter.You need the ham for the pink cherry blossom colour, but you can add cucumber for a nice crunchy texture. For 3 servings. Recipe by Asamato

I put a lot of effort into these homemade lunch boxes since it was for our first cherry blossom viewing picnic together.It's important that it tastes as good as it looks. For 2 adult servings. Recipe by Koocha ouji

I based this off a friend's recipe for plain shortbread cookies.Change the shape and size of the dough to your liking at Step 7.Adjust the baking time if necessary, depending on your oven.I used the pink sanding sugar because of the cherry blossom version, but the white sugar would be nice too. Recipe by MeguBroaden

All I had was this moonshine cherry vodka I won at a halloween party and I really wanted a moscow mule. So I got creative and oh boy did it turn out yummy!! My friends are always asking me to make this drink for them!!