Unique Dishes From Cherry Blossom Petals In Japan

Not only is the national flower of Japan, cherry blossoms are also used in the culinary industry to create a unique flavor and enhance the beauty of the dish. Tea is a traditional Japanese tea, often made from salted petals to preserve its color and flavor. This is a tea frequently used in weddings because of its pure flavor, elegant beauty and good luck for everyone. The taste of cherry tea is quite similar to black tea but more subtle thanks to its characteristic mild scent. Photo: Thirsty for Tea, Sakura mochi is an indispensable cake for each cherry blossom season. This traditional rice cake is made from salted peach petals, usually sold in March and April every year, especially during the Hina Matsuri Japanese Doll Festival. Photo: Bebe Love Okazu.Sakura Yokan - A jelly dish for a hot summer day

Yokan is a jelly made from traditional Japanese jelly, the most popular filled with red beans.


Unique Dishes From Cherry Blossom Petals In Japan

Each piece of Yokan is like an extremely beautiful decorative artwork that many people can't even eat. Sakura Cheese is a beautiful cream cake that combines pink and white, creating a new delicate flavor with the sweet scent of flowers with a soft creamy cheese flavor. Sakura macaron is a great example of an elegant combination of Western cuisine and the country of the Rising Sun. The beautiful little macarons are always in the top of the most popular sweet cakes in Japan. Not only combined with cakes, cherry blossoms are spread into flour and seasoned into noodles to create a characteristic pink color. The cold sakura noodle dish is very popular with the Japanese during the summer especially when eaten with premium soy sauce. The secret to keeping the cherry blossoms as beautiful as possible for the whole year is to salt them
The principle of choosing cherries for dry salt is quite strict, must be that the flowers have already bloomed about 7 parts and the stem remains intact.


Unique Dishes From Cherry Blossom Petals In Japan

From centuries ago, the Japanese soaked fresh cherry blossoms in apricot vinegar to keep their characteristic pink color, then soaked with salt and left to dry for 3-4 weeks. This is a traditional way to preserve cherry blossom color and flavor intact throughout the year. Photo: Mimiclaire. According to Vnexpress ***.

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