Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, sakura cherry blossom confectionery. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

I'm really into the deliciousness of karukan (Japanese confection from the Kyushu Region) lately, so I used it to create quintessential Japanese sweets for the spring. Try Sakura Flavor in recipes, brands, or brews today. Companies from Red Bull to Kit Kat have tried seasonal Cherry Blossom Flavor, and JCB is intent on bringing this special and very pink flavor to the world. Japan's cherry blossom (sakura) season is world famous.

Sakura Cherry Blossom Confectionery is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Sakura Cherry Blossom Confectionery is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have sakura cherry blossom confectionery using 8 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Sakura Cherry Blossom Confectionery:

1. Get 6 pieces Sakura preserved in salt
2. Prepare 40 grams Nagaimo (or yam potato, Japanese yam), grated
3. Take 65 to 70 grams Sugar
4. Take 50 ml Water
5. Prepare 45 grams Joshinko
6. Prepare 1/2 tsp Yomogi powder
7. Make ready 40 grams Koshi-an
8. Take 1/2 tsp Yukari

Always something new and interesting: this box is always changing! Never the same, but always fun. The salted cherry blossom flowers add a subtle saltiness and special Sakura cherry blossom flavour and scent to Sablé. Also salted cherry blossom flowers make ordinary looking cookies so pretty.

Instructions to make Sakura Cherry Blossom Confectionery:

1. Soak the sakura in water for 10 to 30 minutes to remove the salt content. Dry off with a paper towel.
2. Create a mold of 17 (width) x 20 (length) x (at least) 3 cm (height) with a sheet of parchment paper and staple the four corners.
3. Grate the nagaimo and measure out 40 g. Pour 40 g of the nagaimo, half the sugar, and half the listed amount of water into a mortar and pestle. Once mixed, add in the other halves and mix again.
4. Once mixed, add in the joshinko and grind with the pestle. Once it comes together, set aside 20 g of it. Mix in the yomogi powder (or matcha) to the portion set aside.
5. Spread out the joshinko dough from Step 4 on the mold. Then, spread out the yomogi dough from Step 4 in the middle. Arrange the 6 pieces of sakura on one side.
6. Steam in a steamer for 10 to 15 minutes.
7. Mix the yukari into the koshi-an (add 1 teaspoon - 1 tablespoon of flour if it seems too soft). Microwave for about 1 minute to let the liquid evaporate, and roll it out into a stick.
8. Once steamed, flip it over onto a tightly wrung out towel, and carefully peel off the parchment paper by applying some water as needed.
9. Place the bean paste stick on one end and roll it up tightly.
10. Once it cools off a bit, cut with a wet knife. To create cleanly cut pieces, wipe off any residue on the knife and wet again after each cut.

The salted cherry blossom flowers add a subtle saltiness and special Sakura cherry blossom flavour and scent to Sablé. Also salted cherry blossom flowers make ordinary looking cookies so pretty. How to use Cherry blossom flowers in baking Sakura flowers are delicate so I use chopsticks to take each sakura flower out of the packet. Such a pretty package and such a delightful taste! Cherry blossom essence in mint form is a great way to freshen your breath.

So that is going to wrap it up with this special food sakura cherry blossom confectionery recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!