Cherry blossom rice

Cherry Blossom Rice

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.

  • Pingback: Tofu stuffed squid | [ No Recipes ]

  • http://www.cococooks.blogspot.com/ courtney

    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.

  • http://www.cococooks.blogspot.com courtney

    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.

  • http://kellytheculinarian.blogspot.com/ Kelly Mahoney

    It actually looks very pretty.

  • http://kellytheculinarian.blogspot.com Kelly Mahoney

    It actually looks very pretty.

  • http://stickygooeycreamychewy.blogspot.com/ Susan at Sticky,Gooey,Creamy,C

    That rice looks pretty interesting!

    Thanks for the tip about the contest. :)

  • http://stickygooeycreamychewy.blogspot.com Susan at Sticky,Gooey,Creamy,Chewy

    That rice looks pretty interesting!

    Thanks for the tip about the contest. :)

  • http://www.noblepig.com/ noble pig

    This is an interesting dish, thanks for posting it.

  • http://www.noblepig.com/ noble pig

    This is an interesting dish, thanks for posting it.

  • http://newlywedcooking.blogspot.com/ sharon

    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.

  • http://newlywedcooking.blogspot.com sharon

    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.

  • http://voodoolily.blogspot.com/ Heather

    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!

  • http://voodoolily.blogspot.com Heather

    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!

  • http://www.tartelette.blogspot.com/ Tartelette

    That sure sounds interesting! The salted cherry blossom looks like it could be sugared! Good luck in the contest!

  • http://www.tartelette.blogspot.com Tartelette

    That sure sounds interesting! The salted cherry blossom looks like it could be sugared! Good luck in the contest!

  • http://www.kyotofoodie.com/ Peko Peko

    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>>

  • http://www.kyotofoodie.com Peko Peko

    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>>

  • marc

    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).

  • marc

    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).

  • http://closetcooking.blogspot.com/ Kevin

    That looks good. I got to try some cheery blossom tea when I vacationed in Japan and I enjoyed it.

  • http://closetcooking.blogspot.com/ Kevin

    That looks good. I got to try some cheery blossom tea when I vacationed in Japan and I enjoyed it.

  • http://www.sugarbar.org/ diva

    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

  • http://www.sugarbar.org diva

    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

  • http://www.hungryandfrozen.blogspot.com/ Laura @ Hungry and Frozen

    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!

  • http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen

    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!

  • http://gourmetloveaffair.blogspot.com/ Corinne

    This should be on Tastespotting… The pink rice is very pretty. :)

  • http://gourmetloveaffair.blogspot.com Corinne

    This should be on Tastespotting… The pink rice is very pretty. :)

  • http://www.facebook.com/shereenstuff Shereen Gerardo

    I love your blog! I had been looking for a recipie on how to make the salted blossoms, any chance you’d ever tackle that project?

    • http://norecipes.com Marc Matsumoto

      I’ve never pickled cherry blossoms before, but I’ve done other
      blossoms such as shiso, and it’s pretty straight foward. Wash and dry
      the blossoms, then sprinkle them with a lot of sea salt. Then just
      keep them in the fridge until you are ready to use them. The salt will
      draw some moisture out of the blossoms and create a brine and they’ll
      last indefinitely in the fridge like this.

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I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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