Normally I don’t post about packaged things I make, but this was just so unique, I couldn’t resist. It’s rice that’s cooked in a broth make with cherry leaves and blossoms. Then when it’s done, you sprinkle some salted cherry blossoms on top.
It’s a very spring thing to eat in Japan and I found the mix at Mitsuwa a couple weekends ago. As far as taste, it’s unusual… I’m not sure I’d pay six bucks for this again, but it’s certainly unique. It reminded me a bit of sakura mochi (cherry blossom rice cakes) which are usually served as a dessert. The rice takes on a pink color and a very floral aroma with a slightly earthy flavour. The best part is the salted cherry blossoms though, they’re fun to look at and add little bits of briny intensity to this otherwise subtle rice. I served it tonight with a tofu stuffed squid.
On the topic of seafood, Marx Foods is giving away 15 lbs of wild salmon to the best salmon recipe that’s submitted by June 20th. I sent in my Salmon with Minty Miso Glaze.
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{ 13 comments }
This looks good. I’m curious. We have the same store out here so I’ll check it out. Thats a great contest. I entered too.
It actually looks very pretty.
That rice looks pretty interesting!
Thanks for the tip about the contest.
This is an interesting dish, thanks for posting it.
That’s quite a beautiful dish, thanks for posting! I love the light pink color. I may have to go seek this out next time I’m at Mitsuwa.
This is so pretty, but I would expect it to be sweet instead of salty. They should make sakura furikake. Maybe I’ll invent a candied sakura furikake for ice cream instead of salty. I just did!
That sure sounds interesting! The salted cherry blossom looks like it could be sugared! Good luck in the contest!
Missed the season on this comment, but better late than never!
Salted sakura rice, etc is REALLY great. The leaf adds that wonderful earthy taste to it. Not quite ‘just’ earthy. It is earthy plus purfumey, plus something … I am not sure what. Unlike anything else, really.
Have you have ice cream made with salted sakura? VERY, VERY interesting!! Cream rich and sweet plus that salty, flowery, perfumey, earthy.. yum!
We did a quick post at KyotoFoodie awhile back about Salted Sakura Onigiri (rice balls), please check it out if you are interested.
Cherry Blossom Riceball>>
Courtney, the mix was part of a special “food festival” they had going on a couple of weeks ago, so I’m not sure they stock it normally.
Kelly, I was surprised at out pink it turned out.
Susan, interesting it was… Good luck on the contest:-)
Thanks Noble Pig.
Sharon, I’m not sure they regularly carry it at Mitsuwa, but if you find it give it a go:-)
Heather, I agree, For some reason, sakura is typically paired with salt though. Even sakura mochi is usually wrapped in salted cherry leaves which just doesn’t do it for me. Great idea on candied sakura I like it:-)
Tartelette, thanks!
Peko Peko, I saw your post on the onigiri which got me curious enough to buy the mix when I saw it. I haven’t trued sakura ice cream, but I bet it’s pretty good (not sure about the salty part though).
That looks good. I got to try some cheery blossom tea when I vacationed in Japan and I enjoyed it.
mmmm. i love sakura flowers, everything abt em. but i’ve only ever tasted em in sakura mochi. if possible i hope to try this. xx
Are you sure that’s not pudding? Surely something that pink can’t be savoury?
Looks gorgeous and sounds very intriguing, I always come away learning more about food from your posts!
This should be on Tastespotting… The pink rice is very pretty.
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