Site icon VIDA EN NIPPON

Salt pickled cherry blossom leaf recipe (Sakura leaves shiozuke)

Today I am going to show you how to make “Sakura no ha no shiozuke”.
That’s salt pickled cherry blossom leaf.

Sponsored links

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
Salt 2g
Umezu or warm water 10cc
Boiled water

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.

Kinako

Leave it in a cool place for 2 or 3 weeks!
After that put them into a Ziploc and leave them inside a fridge.

Azuki

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

Exit mobile version