Comments on: Sakurazushi (Salted Sakura Leaf Tai Sushi)

By: Erica

Erica — Sun, 05 Jul 2009 14:46:00 +0000

Wow! I love the presentation.

By: leonine

leonine — Sat, 23 May 2009 09:11:30 +0000

I found out about salted sakura blossoms fr your blog last year before visiting Japan in Fall 2008. I bought some shiozakura in Kappabashi while in Tokyo and have since run out of it. These blossoms improves the flavour and appearance of the rice balls I made. I have a friend visiting Kyoto in June. Where can a tourist get these sakura blossoms in Kyoto? Does the Dintora Spice shop in Nishiki Market carry this product? Hope you can help. Thanks.

By: Momo

Momo — Thu, 14 May 2009 00:24:06 +0000

I’ve never had sakurazushi before and after seeing your pictures, its definitely something I will try this summer! I happen to be a big fan of nori tsukudani and have a nice jar of it in my pantry and fridge right now!

By: Peko Peko

Peko Peko — Sun, 10 May 2009 23:56:24 +0000

Hello Christelle, Yes, I do feel pretty luck! (Last week Tanigawa-san came over to my house three times to feed me!)

Hello alex, The leaves are only salted, not actually cooked in the sense of using heat.

By: alex

alex — Sun, 10 May 2009 20:08:46 +0000

i didn’t know that it was possible to cook sakura leaves!

By: Christelle

Christelle — Thu, 07 May 2009 13:17:51 +0000

Oh this Sushi looks amazing, you are so lucky!!

By: Peko Peko

Peko Peko — Thu, 07 May 2009 02:01:02 +0000

Hello CatherineSF, About the carrot, making decorations out of carrot or other veggies is common in Japanese cooking. It is a nice touch.

Hello Marc, I didn’t ask Tanigawa-san if he made the sakura leaves himself or not. Yes, tai salted between kombu leaves is very, very good stuff!

Hello Chymes (and Marc), The ‘black stuff’ is indeed nori tsukudani, made by Kichisen.

The wooden plate is 1000 year old yakusugi cedar, from Yakushima (island) way down south. I got it as omiyage.

By: noobcook

noobcook — Thu, 07 May 2009 01:34:00 +0000

the leafs are absolutely stunning for food presentation =D

By: Chymes

Chymes — Wed, 06 May 2009 18:58:27 +0000

wow…this looks interestting. Question! What is the black stuff to the bottom right in the last photo?
Note: oh, and wooden plate is perdy.

By: Marc @ NoRecipes

Marc @ NoRecipes — Wed, 06 May 2009 18:22:54 +0000

That’s such a brilliant presentation. It looks like Tanigawa-san has salted his own leaves? I love curing tai in salt. Cured between layers of kombu and sea salt, it keeps for a long time and is fantastic in ochazuke.

What’s the pile of black stuff in the bottom photo? It looks like a nori tsukudani?

By: CatherineSF

CatherineSF — Wed, 06 May 2009 18:15:24 +0000

A cherry petal cut from a carrot–that is sublime! I can almost (almost!) taste this beautiful sushi–thanks for posting.