ly61105
桜の塩漬けってなに？
桜の塩漬けとは、桜の花を塩と、お酢（またはレモン）に重石をして、２〜３日漬けて、乾燥させたもの。
しょっぱいですが、桜の香りが凝縮されています。
桜の塩漬けは、こんな風に和菓子によく使われるのですが、
日本人パティシエが洋菓子を作る際に、日本風にするために使われることもあります。
そして…実はあります！
▼さくらマカロン
なんと“SAKURA”シリーズの一商品としてマカロンがあります。（包装袋のデザインも、春らしくてかわいいですね^^）
評価
52
翻訳 / 英語
- 2014/01/22 01:58:17に投稿されました
ly61105
What are salted cherry blossoms?
Salted cherry blossoms uses a stone weight in cherry blossoms with salt and vinegar (or lemon), soaked for 2-3 days and dried.
It is sour and is condensed with the cherry blossoms scent.
The souse of the cherry blossoms is used in this manner for Japan sweets,
And this is also used by Japanese pastries to put a Japanese flavor when making western sweets.
And ... there is a seed!
▼ Sakura Macaroon
Wow there is macaroon as one of the "Sakura series" product. (The packaging design has a spring feel and is cute ^^)
What are salted cherry blossoms?
Salted cherry blossoms uses a stone weight in cherry blossoms with salt and vinegar (or lemon), soaked for 2-3 days and dried.
It is sour and is condensed with the cherry blossoms scent.
The souse of the cherry blossoms is used in this manner for Japan sweets,
And this is also used by Japanese pastries to put a Japanese flavor when making western sweets.
And ... there is a seed!
▼ Sakura Macaroon
Wow there is macaroon as one of the "Sakura series" product. (The packaging design has a spring feel and is cute ^^)
評価
59
翻訳 / 英語
- 2014/01/21 21:55:44に投稿されました
What are salted cherry blossoms?
Salted cherry blossoms are cherry blossoms mixed with salt and vinegar (or lemon) and using stones as pickle press, marinated for 2-3 days and dried.
Although they taste salty, the scent of cherry blossoms are deepened.
Salted cherry blossoms are often used in Japanese pastries,
but Japanese pastry shops also use them to convey Japanese flavor in Western pastries they make.
And... there is indeed such a product!
▼Cherry blossom macaron
The macaron in "SAKURA" series, that is. (even the packing design is really lovely, feeling just like spring ^^)
Salted cherry blossoms are cherry blossoms mixed with salt and vinegar (or lemon) and using stones as pickle press, marinated for 2-3 days and dried.
Although they taste salty, the scent of cherry blossoms are deepened.
Salted cherry blossoms are often used in Japanese pastries,
but Japanese pastry shops also use them to convey Japanese flavor in Western pastries they make.
And... there is indeed such a product!
▼Cherry blossom macaron
The macaron in "SAKURA" series, that is. (even the packing design is really lovely, feeling just like spring ^^)
★★★★☆ 4.0/1
