sakura

Sakura Shiozuke (pickled preserved sakura cherry blossoms)

Published on 13/04/2020 | In By
    • Yield
    • 150
    • One pot (about 150g)

sakuraHow do you enjoy sakura cherry blossom? Why don’t you try to make this Sakura shiozuke (pickled preserved sakura cherry blossom)? The cherry blossom is an edible flower, and once pickled you can enjoy the lovely pink colour throughout year. I prefer to make it with Yaezakura (double cherry blossoms), but it’s possible with other types too. It can be used for sweets such as biscuits and also savoury foods such as sakura gohan (cherry blossom mixed rice). Enjoy making it and enjoy to using with your imagination!

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Ingredients

  • 100g sakura cherry blossom with tige (prefer blossome with strong colour such as double cherry blossoms)
  • 20g salt for pickling (20% of the flowers weight)
  • 1 + 1/2 tbsp umezu (the vinegar from the process of umeboshi pickle. If you don't have it, use rice vinegar instead. Please note, pure rice vinegar, NOT vinegar for sushi which contain salt and sugar)
  • Salt for preserves

Instructions

  1. Add the salt and gently toss with the flowers. Put it into a clean container, cover, and put a weight on the top. Leave it overnight.
  2. Add the vinegar then put the weight on the top again. Leave for about 3 days.
  3. Remove the blossom from the container, place each flower on the cooking paper and dry it outside in a shady, sheltered place for about 3 days.
  4. Put the salt and dried sakura cherry blossoms together in a glass jar. Keep it in a dark, cool place. It can be kept about one year.