Today I am going to show you how to make “Sakura no ha no shiozuke”.
That’s salt pickled cherry blossom leaf.
Salt pickled cherry blossom leaf is for sakuramochi
This is the Japanese dessert “Sakura mochi”.
Sakura mochi is a pink dessert wrapped with cherry blossom leaves.
This year I wanted to make this dessert, but I didn’t have the salt pickled leaves and gave up.
But now our cherry blossom trees have a lot of leaves, I decided to make it.
Ingredients for salt pickled cherry blossom leaf
Cherry blossoms leaves 10g
Umezu or warm water 10cc
Recipe for salt pickled cherry blossom leaf
Prepare cherry blossom leaves.
Weigh the cherry blossom leaves.
Wash the leaves gently.
Put the leaves into a bowl and pour some boiled water.
Wipe the leaves with kitchen paper towel.
Fold the leaves in half and put them into a container.
Put the salt on the leaves.
Pour “Umezu” or warm water around the leaves.
Cherry blossoms leaves need to be pressed.
So put a smaller plate or container on top of them and put a weight stone or anything similar.
Leave it in a cool place for 2 or 3 weeks!
After that put them into a Ziploc and leave them inside a fridge.
When you use the leaves, please pour hot water or soak them into the water for 30 minutes to get rid of salt.
Getting cherry blossoms leaves
In April, the Sakura tree had a lot of flowers, but now it has leaves instead.
At Wagashi (Japanese dessert) store, they use “Oshima-zakura” leaves for sakura mochi.
But I used “Someiyoshino”.
We have “Yamazakura” too, but the leaves are smaller than “Someiyoshino”.
So I decided to use Someiyoshino this time.
I can’t wait to make “Sakura mochi” next spring!
Sakura jam recipe is here