Sakura no shiozuke

 

The cherry blossom trees are in full bloom here, and the petals are now starting to drift off of the trees like pink snowflakes.  We have several different varieties on our block, with petals of different sizes and shades of pink.  As I walked my son to school today, I noticed that the wind had gently blown the petals into several small mounds along the edge of the sidewalk.  Given our historically cold and wet Spring, the long-awaited sight of flowers cheered me up a bit.

I think that I will help myself to some not-yet matured petals from my neighbor's tree(of course I'll ask first!) and attempt to make some sakura shiozuke(salted cherry blossoms).  Sakura shiozuke is used to flavor cherry blossom tea, and in food presentation as a garnish.  You can also use your shiozuke to make sakura rice.  It's a nice way to preserve the otherwise fleeting beauty of the sakura. 

I found a recipe from Tsukublog that I will try and report back to you as to the results:

Cherry blossoms must be picked before full bloom.  It's best to use Yaezakura - more than 5 blossoms per bud. 

Ingredients: 

12 ounces of cherry blossoms
3 tablespoons of salt
3 tablespoons of plum vinegar

Directions: 

1. Wash the blossoms squeeze out excess water.
2. Cover thoroughly with salt.
3. Place heavy item to cover the top of the blossoms, such as a drop lid, and let rest in refrigerator for 3 days.
4. Drain excess liquid.
5. Add plum vinegar, and refrigerate for 3 days.
6. Again, drain excess liquid.
7. Spread out cherry blossoms on a plate and let air dry for 3 days.
8. Store in a glass jar, and add more salt. 
9.  Enjoy!

Praying for Japan and for those with loved ones there

 

Our household was one of many with loved ones in Japan.  It was hard to break away from the news all day, and the images of the devastation will be with us for a long time.  Luckily our family is all right, but we know of some who as of yet cannot make contact with their loved ones.

We are praying for those affected by the earthquake and tsunami and hope that people will be able to make contact with their families soon, and that Japan will be able to make a quick recovery from this.  

"MisDo Matcha Festival" - or, What I Wouldn't Give To Be At Mr. Donut Right Now

Anyone who has spent any time in Japan will know about the fun and innovative donut shop chain, Mr. Donut.  The last time we were in Japan, we were obsessed with a donut called "pon de ring" - a deliciously chewy, glazed flower or lion mane-shaped glob from heaven. 

Then I discover that MisDo is having a Matcha(steamed, ground Japanese green tea) Festival and...it looks like my favorite donut in the world now comes dipped in matcha chocolate!  That alone is worth an immediate flight booking.  

Their custard cream donut has been reincarnated as a matcha-chocolate covered donut with azuki beans and cream filling.  The French Crueller is now dunked in Japanese matcha too.

They have new matcha drinks as well - iced matcha latte with either azuki-flavored soft gelatin or custard gelatin. 

Isn't matcha just amazing and wonderfully versatile? For those who have yet to try matcha - we can hook you up.  You'll love it!


Disclosure: No compensation was paid to me by Mr. Donut for writing this post.  However, I would like to let them know that I'd be more than happy to wear a MisDo uniform and dredge myself in matcha on live Japanese TV in exchange for a Matcha Pon De Ring!:)