桜羊羹 ; A Trailing Tone
I made Sweet bean jelly, 'Sakura Mizu Youkan' with salted cherry blossom that I prepared the other day. This time also, I haven't tool available, so that I used some utensils instead. I picked some fresh green leaves that have grown very fast after their blooming. That was just an amazing nature power and getting changed dramatically. After boiling for a few minutes, I poured all ingredients into a mold that's the purpose of Oshizushi to be utilized it for Sushi rice and other ingredients pressed in the box, without splitting from the outer boundary of its slit. For a while, I must wait until solid. It turned out like that some bitter taste with the passionate fragrance of fresh cherry blooming. It explores a certain taste of fading into mildness and sweetness along with the tempo as if that taste left me with some feelings later.