These unique dishes from cherry petals in Japan

Not only is the flower of the originating country, the cherry blossoms are also used in the food industry to create a unique flavor and add beauty to the dish.

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Sakura Tea is a traditional type of Japanese tea, brewed from petals often salted to retain color and flavor. This type of tea is often used in weddings by pure taste, elegant beauty and bring good luck to everyone. Cherry tea taste quite similar to but more delicate tea rose scent by gentle characteristics. Photo: Thirsty for Tea.

unique dishes , cherry petals , Japan , Japanese cuisine
Sakura mochi cakes are indispensable each cherry blossom season. This traditional glutinous cakes made ​​from salted peach petals, often sold in March, in April every year, especially in hinamatsuri Hina Matsuri. Photo: Bebe Love Okazu.

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Sakura Yokan – agar jelly dish for hot summer days. Yokan is a kind of jelly made ​​from flour traditional Japanese seaweed, the most common is the red beans. Each piece Yokan like a decorative artworks extremely beautiful, many people did not even have the heart to eat.Photo: Pinterest.

20151228083541--4 Bettertraveltips.comSakura Cheese is an excellent cream cakes combine two pink and white, creating subtle new flavors with sweet floral scent with soft creamy cheese. Photo: Visit Japan.

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Sakura macaron is a great example of elegant combination between Western cuisine and the country sunrise. The pretty small macaron cookies always in the top of the pastries were Japanese youth favorite. Photo: Proudlypetie.

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Not only in combination with cakes, cherry blossoms are also spread out the dough into noodles marinated to create signature pink. Cold noodles are Japanese sakura very popular in summer especially when eaten with soy sauce scrumptious. Photo: Hokkaido Sushi.

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Recipes keep the beautiful cherry blossoms can be used all year as salting the flowers.Principles choose cherries to dry salt quite strict, the flowers were blooming is around 7 sections and the stem intact. Since centuries ago, the Japanese cherry blossoms soak in vinegar fresh pink apricot preserves characteristic, then soak with salt and let stand for 3-4 weeks for dried. This is the traditional method to preserve intact the colors and flavors of cherry blossoms throughout the year. Photo: Mimiclaire.

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