Easiest Way to Make Appetizing Sakura Cherry Blossom Confectionery

Sakura Cherry Blossom Confectionery. Great recipe for Sakura Cherry Blossom Confectionery. 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. Japan's cherry blossom (sakura) season is world famous.

Traditionally Japanese people sit under the trees and enjoy flower-viewing parties known as hanami. Celebrate the cherry blossom flowers' beauty with these hand-selected sakura-flavored candies and snacks! i made Japanese traditional confectionery Wagashi Nerikiri,this time,i made Sakura(cherry blossom flowers) shaped nerikiri;) this type of Nerikiri is sold at. The lunch box includes the Sakura inspired burger with pink buns, colourful vegetable sticks, cherry blossom flavoured dessert and a bottle of champagne. You can cook Sakura Cherry Blossom Confectionery using 8 ingredients and 11 steps. Here is how you cook that.

Ingredients of Sakura Cherry Blossom Confectionery

1. You need of pieces Sakura preserved in salt.
2. It's of Nagaimo (or yam potato, Japanese yam), grated.
3. You need of to 70 grams Sugar.
4. Prepare of Water.
5. It's of Joshinko.
6. You need of Yomogi powder.
7. You need of Koshi-an.
8. You need of Yukari.

From then on, in both waka and haiku, "flowers. I kept it in a safe place, so I think it is in very good condition. In the Ultimate Ninja Storm series, Sakura uses an advanced version of this technique called "Full Bloom: Cherry Blossom Impact" (満開・桜花衝, Mankai: Ōkashō). But if you really want to get a jump on the fun, you can get your sakura celebration going before January.

Sakura Cherry Blossom Confectionery step by step

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..
11. .

It's been a major bucket list item: Visiting Japan during cherry blossom season. Or sakura, as the flowers are known in local parlance. It's not like you can't see cherry blossoms elsewhere in the world - I have had some fabulous views in Geneva, and even closer home in Washington DC, where the Tidal Basin is drenched in these blush and bubblegum pink blooms during the start of spring. See more ideas about Japanese sweets, Japanese dessert. Cherry Blossom Confectionery updated their profile picture.