Sakura Blossom Kintsuba
Sakura Blossom Kintsuba

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sakura blossom kintsuba. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Sakura Blossom Kintsuba. I didn't have enough preserved cherry leaves to make sakura-mochi, so I remembered that a cake I had once with chopped cherry leaves, anko and whipped cream in it was delicious. I tried making a wagashi (traditional Japanese sweet) that also had chopped. Here is a collection of sakura products and recipe.

Sakura Blossom Kintsuba is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Sakura Blossom Kintsuba is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook sakura blossom kintsuba using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sakura Blossom Kintsuba:
  1. Make ready 600 grams Tsubu-an (chunky sweet azuki bean paste; canned is OK)
  2. Prepare 4 grams Powdered kanten
  3. Take 150 ml Water
  4. Take 5 leaves Salt-preserved cherry leaves
  5. Make ready 20 grams Shiratamako
  6. Make ready 100 ml Water
  7. Take 50 grams Cake flour
  8. Take 1 tbsp Sugar
  9. Prepare 1 tsp Vegetable oil
  10. Make ready 1 packet Salt-preserved cherry blossoms

I am pleased to introduce to you some beautiful wagashi that expresses spring cherry blossoms. "Sakura", produced by Suetomi A cherry blossom is called "sakura" in Japanese. This wagashi is named after a shape of sakura. The sweet, named Sakura Sky, is evocative of cherry blossom petals drifting on a spring breeze, and was crafted with the tastes of foreign visitors in mind. This exclusive wagashi was crafted by Hiroko Aoyama, a female wagashi artisan with ten years experience at respected Kyoto wagashi makers Oimatsu.

Steps to make Sakura Blossom Kintsuba:
  1. If you are going to make your own tsubu-an, refer to. Soak the salt preserved cherry leaves in plenty of water for about half a day to de-salt (change the water occasionally.) After the leaves have been de-salted, cut off the thick stem and finely chop the rest. Wash the salt off the cherry blossoms too, and leave to soak for a few hours in water. - - https://cookpad.com/us/recipes/167797-taiyaki-style-snacks-with-a-sandwich-press
  2. Combine the powdered kanten and 150 ml of water and mix well. Cook over medium heat while stirring until it comes to a boil. Turn the heat down to low, and simmer for about 2 minutes then turn off the heat.
  3. Put the tsubu-an in a heatproof container and add the kanten liquid little by little while mixing. Microwave for 4-5 minutes without covering. Take it out twice during that time to mix well. When the mixture has cooled, add the chopped cherry leaves and stir in.
  4. Pour the mixture into a square container (about 18 cm square) and chill until set in the refrigerator. When it has set completely, take it out of the container and cut into 9 squares.
  5. Add shiratama-ko to 100 ml of water little by little to dissolve. Add cake flour and sugar also, mix well and add vegetable oil too.
  6. Coat the cut squares from Step 4 thinly in batter, and cook in a frying pan that has been warmed over low heat, pressing the yokan squares down lightly on each side.
  7. Coat the side that will face up with the batter, press on a well dried cherry blossom, and cook until set.

The sweet, named Sakura Sky, is evocative of cherry blossom petals drifting on a spring breeze, and was crafted with the tastes of foreign visitors in mind. This exclusive wagashi was crafted by Hiroko Aoyama, a female wagashi artisan with ten years experience at respected Kyoto wagashi makers Oimatsu. Other popular items include the kintsuba and seasonal sweets like kashiwa mochi and sakura mochi (see below in the recommended items section). Okinado Kuranomise is located in "kura town" Nakamachi Street. It is claimed that cherry blossoms can prevent cancer, heart diseases and reduce cholesterol levels, but whatever health benefits Sakura might have would probably be lost in desserts loaded with cream and sugar.

So that is going to wrap this up with this special food sakura blossom kintsuba recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!