Salted Cherry Blossom Petals and Flowers

Using yae-zakura in my garden

Ingredients

• Cherry blossom (Yae Zakura*) petals and flowers in late April (70% in bloom) with stems

• Sea salt

• Lemom juice or vinegar (Lemon juice makes brighter color)

Directions

1. Wash the petals and flowers and wipe dry

2. Soak in lemon juice (or vinegar)

3. Cover with salt

4. Put a weight and leave in the refrigerator for 2-3 days

5. Wipe the petals and flowers with paper towel, and let it air dry in a shade

6. Cover with salt in a glass jar. Can be saved for a year.

7. Rinse off the salt before you use

Note

• Yae Zakura blooms later than the other cherry blossoms, and is suitable for cooking

• Nice seasonal addition to tea (sakura cha), pastry, bakery, rice, etc.