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.

桜の塩漬けを先日作ったので、今回は、桜羊羹をクイックで作ることにしました。またしても道具がなかったので、押し寿司用の道具で代用。花びらが散ってから、新緑になるまで早いこと、今度は、桜の葉を収穫し、煮出して敷き詰めてから、流し込み、念の為、砥石も置いて固まるまで待つ。

ということで、出来上がり。

味は、桜の花の新鮮さと濃厚な香り、ビターな余韻を残しつつ、まるで時間とともに甘さが柔和に展開していくような、日本の美学と禅のようにも擬えうる繊細な後味を残す感覚の趣でした。