Cherry blossoms (Sakura)

[Pan]

In a thread in the New York Forum, JJ asked where he could find cherry blossoms. My first thought was the Brooklyn Botanic Gardens, which has a very nice, authentic Japanese garden. But seriously, I had no idea anyone ate cherry blossoms. How are they used in Japanese cuisine?

[Pompollo]

How are they used in Japanese cuisine?

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For one, the blossoms are used in a tea. (Sakura Cha).

Sakura Tea

Other uses include the cherry-tree leaves for Sakura Mochi (rice cakes).

Sakura Mochi

These are really good, as the salty leaves combine so well to quell the sweet of the beans. MMMMmmmmm. These are sold in tandem with Cherry Blossom time, which is usually late March/early April in Tokyo.

[Pan]

Thanks. The Sakura Cha is beautiful!

[torakris]

here are two cherry blossom products I have on hand

on the left is sakura cha, tea bag style not nearly as good as the real stuff like in the picture that Ponpollo posted, on the right are salted sakura blossoms these add a wonderfully salty, sakura-y taste to sweets.

[torakris]

I love sakura!

here are two pictures of wagashi (Japanese sweets) that I have enjoyed in the past that contain salted cherry blossoms

sakura manju

nama yatsuhashi

[Pan]

Wow, cherry blossom dumplings! I have to find these products now.

Do the cherry blossoms have a kind of perfumy cherry-like taste?

[Hiroyuki]

How are they used in Japanese cuisine?

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For one, the blossoms are used in a tea. (Sakura Cha).

Sakura Tea

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Sakura cha is often served on auspicious occasions, especially after the exchange of betrothal gifts (yuino). To make sakura cha, you just put a salted cherry blossom in a cup first and then pour boiled water.

I can't find a good photo of a yuino ceremony.

Links to webpages describing yuino:

http://www.jtb.co.jp/japannow/JTB/jtb7.html

http://www.jpn-miyabi.com/Vol.6/wedding-e.html

torakris or anyone else, did you have a yuino ceremony before you got married?

We did (although I did'nt want to), and had sakura cha.

[torakris]

Wow, cherry blossom dumplings! I have to find these products now.

Do the cherry blossoms have a kind of perfumy cherry-like taste?

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I wouldn't call it a cherry taste, they taste nothing like cherries but perfumy is a good way to describe it.

[Kiem Hwa]

Sakura Mochi

These are really good, as the salty leaves combine so well to quell the sweet of the beans. MMMMmmmmm.

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OK....I hope I don't sound too dumb......I think Ive had Sakura mochi several times.... I wasn't supposed to eat the leaf too was I? (unless maybe it was some other kind of leaf, but it was a bit stiff...)

[Hiroyuki]

Sakura Mochi

These are really good, as the salty leaves combine so well to quell the sweet of the beans. MMMMmmmmm.

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OK....I hope I don't sound too dumb......I think Ive had Sakura mochi several times.... I wasn't supposed to eat the leaf too was I? (unless maybe it was some other kind of leaf, but it was a bit stiff...)

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I personally don't eat the leaf, but some people do.

I found that there are Kanto and Kansai versions of sakura mochi.

The leaf of the Kanto version is supposed to be eaten, so a thin leaf is used.

On the other hand, that of the Kansai version is not supported to be eaten, so a thick leaf is used so that it is easy to peel off.

Original:

桜の葉は食べられる？

　 関東版の桜餅は桜の葉を食べることを前提にしているので、食べやすい薄い葉を使用しています。それに対して関西版の桜餅の葉は食べることを前提としていないので、はがしやすいように厚めの葉を使用しています。もちろん食べられますが、関西版は”食べない”のが普通です。松屋の桜の葉は食べてもはがしてもいいように、葉の厚みとしては中間くらいのものを使用しています。

from here:

http://web.kyoto-inet.or.jp/people/matuya/...sakuramochi.htm

[zeitoun]

I'm a bit confused now reading all of this. I think I remember seeing a pickled version of sakura (the flower) before, or was it the leaf? Am I confusing this with pickled....chrysanthemums (???). Or I am just plain confused about everything.

I know I once ate some kind of (delicious) pickled flower that my wife had brought back from Japan.

[Hiroyuki]

I'm a bit confused now reading all of this. I think I remember seeing a pickled version of sakura (the flower) before, or was it the leaf? Am I confusing this with pickled....chrysanthemums (???). Or I am just plain confused about everything.

I know I once ate some kind of (delicious) pickled flower that my wife had brought back from Japan. 

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Chrysanthemums maybe?

See posts #27 and #34 in

http://forums.egullet.org/index.php?showtopic=52859&st=30

See also

http://www.shokoren-toyama.or.jp/~f-kanko/syokukiku/

(Japanese only)

And, why not just ask your wife?

[zeitoun]

I'm a bit confused now reading all of this. I think I remember seeing a pickled version of sakura (the flower) before, or was it the leaf? Am I confusing this with pickled....chrysanthemums (???). Or I am just plain confused about everything.

I know I once ate some kind of (delicious) pickled flower that my wife had brought back from Japan. 

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Chrysanthemums maybe?

See posts #27 and #34 in

http://forums.egullet.org/index.php?showtopic=52859&st=30

See also

http://www.shokoren-toyama.or.jp/~f-kanko/syokukiku/

(Japanese only)

And, why not just ask your wife?

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She gets such a heavy and daily dose of food related questions from me...I HAVE to refrain sometimes... just to maintain stability in our marriage !!!

I had indeed the pickled chrysanthemums (kiku?). Aren't pickled sakura leaves or flowers also available?

[Hiroyuki]

Aren't pickled sakura leaves or flowers also available?

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Not that I know of. I did some google search with 桜の花漬け (pickled cherry blossom), but all that I came up with are the ones pickled with salt and vinegar.

Examples:

http://www.agri.pref.kanagawa.jp/nosoken/n...tuke100g001.htm

http://www.odawara-tanakaya.co.jp/4_005.html

http://www.kyotokanko.co.jp/shop/item/I012345N00237.html

[zeitoun]

Not that I know of.  I did some google search with 桜の花漬け (pickled cherry blossom), but all that I came up with are the ones pickled with salt and vinegar.

Examples:

http://www.agri.pref.kanagawa.jp/nosoken/n...tuke100g001.htm

http://www.odawara-tanakaya.co.jp/4_005.html

http://www.kyotokanko.co.jp/shop/item/I012345N00237.html

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I guess my choice of word "pickled" was wrong. "Cured" would be more appropriate. Thanks again Hiroyuki!

[Kiem Hwa]

Guess what I found today!

Lt: Warabi mochi, filled with tsubushian, and wrapped with a salted Sakura leaf.

Rt: Reminds me of O-hagi: pink-colored slightly mashed mochigome rice, filled with tsubushian, and wrapped with a salted Sakura leaf.

Also shown to the right: Warabi mochi dipped in Kinako (with kuromame in the Kinako powder).

Oishikatta!!!!

Made by: Bashoudo.

http://www.bashoudo.com/

At Shirokiya (A "mini Japanese Dept. store", here in the famous Ala Moana), they bring in various specialty companies for a few weeks at a time. Just arrived: Bashoudo with Warabi mochi, and another stall with Japanese versions of Shumai and Bao.

[torakris]

we are definitely getting ready for spring here in Japan, even though it is still cold as hell....

Paging through my weekly catalogue for my co-op last night I noticed a wide variety of sakura flavored foods.

First was sakura takikomi gohan no moto, this consisted of salted sakura blossoms ans various vegetables in a dashi broth that you just add to washed rice and place in your rice cooker. I couldn't find any pictures on the web, did find a lot of pictures of sakura gohan.

also from Suntory a sakura and cherry flavored alcoholic drink, I ordered this one!

there were also a couple sakura flavored snacks and though it isn't food　they had a sakura scented air freshner for your bathroom...

[torakris]

also just one word of warning, if you are ever in Japan and see something on the menu that says sakura niku 桜肉　(literally cherry blossom meat), don't assume it ha anything to do with cherry blossoms. It is sort of a "poetical" way to refer to horse meat....

[torakris]

I just picked up my co-op delivery and....

sakura manju

[torakris]

yesterday I picked up some sakura senmaizuke

senmaizuke ("thousand slice pickles") are pickled large turnips that are sliced very thin, usually seasoned with konbu (kelp) these were seasoned with sakura leaves and blossoms. You can see the blossom at the top of the package.

These were great, the sweetness of the turnip blended perfectly with the saltiness of the sakura and the fragrance.....

[Kiem Hwa]

Has anyone made sakura gohan with these salted preserved sakura blossoms? Any tips?

If you had one package of sakura blossoms, what would you make first.....

sakura desserts, sakura gohan, sakura cha.....???

[helenjp]

Sakura cha, definitely! Nothing like it when you're tired out!

[torakris]

Has anyone made sakura gohan with these salted preserved sakura blossoms?  Any tips? 

If you had one package of sakura blossoms, what would you make first.....

sakura desserts, sakura gohan, sakura cha.....???

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sakura manju!

I have always wanted to make sakura gohan, but it just feels like it should be a special meal... and I am not sure what the kids would think of it.

[Hiroyuki]

It may sound strange, but I have never seen or heard of sakura gohan.

http://www.umamikyo.gr.jp/recipe/recipedata/1117.html

Looks interesting, but how about the taste??

[torakris]

It may sound strange, but I have never seen or heard of sakura gohan.

http://www.umamikyo.gr.jp/recipe/recipedata/1117.html

Looks interesting, but how about the taste??

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I had it once in a restaurant and another time in a bento as part of a hanami (cherry blossom viewing) lunch. It is really good, it adds a perfect hit of saltiness to the rice and the fragrance can't be beat!