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Lesson TWENTY TWO:
鱸の桜蒸し  
suzuki no sakura mushi


SIMPLE & TASTY…

Place mild-flavored but meaty fish (such as bass, snapper, grouper or cod) upon aromatic salt-preserved cherry leaves and shower with the blossoms. Enclose in cooking parchment and place the packets over a steady stream of steam. Steam for 5 or 6 minutes.

Serve piping hot. As each dinner carefully opens his/her parchment packet at table, incredible aroma is released, and the briny-delicious juices of the fish that had been trapped inside make the fish moist and succulent.

DOWNLOAD a recipe and instructions


salt-preserved cherry blossoms
sakura no shio-zuké 
Want to know more about other ways to use the salted-preserved blossoms?
Check out:
KANSHAcooking
Workshop #17


WASHOKU: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005) provides a solid foundation to the principles and practice of washoku (balance and harmony) in the kitchen and at table. This workshop page enables me to guide you further.  

I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipes posted here or in WASHOKU. Those interested in offering feedback, please download a set of guidelines for submitting and displaying your work. To further teaching goals, I may post some of the feedback to this site, adding my commentary.