Wow, time passes so quickly! It is already April and we are officially in Spring! This winter was so mild in England and spring has arrived early too. I heard that in several areas in Japan the symbol of Spring ‘Sakura’ Cherry Blossom has been flowering slowly this year and still not fully opened, however, it has been flowering everywhere in London. The trees in the park where I live nearby actually lost most of the flowers and leaves are coming out already. Since I was looking forward to seeing beautiful cherry blossom, it is sad that the best season is going so quickly.
Anyway, when this season comes I have to make some sweet in the Sakura theme for April.
Sakura/ Cherry Blossom
So, this is my ‘Sakura’ Cherry Blossom sweet this year.
It is ‘Nerikiri’ sweet which is made of White Beans, Sugar and a little bit of Rice Flour.
For maximizing the scene of spring, I used ‘Sakura-An’ as the centre. It is ‘Shiro-An‘ sweet White Bean Paste base with some salted Cherry Leaves powder. The slight saltiness gives a little contrast with the sweetness and actually brings out the flavour.
It is Free from Gluten, Egg, Dairy and Oil.
It goes well with any tea or coffee but I’d like to enjoy this ultimate spring sweet with a bowl of tasty ‘Matcha’ Green Tea.
Enjoy your spring!
Sakura Junction 
Pretty! I want to try!!!
P.S: Do you live in London?
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Thank you! Yes, I live in London.
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Aw I love sakura an! I haven’t had the chance to have it this year, as I’m in Vancouver this spring. Do you make your own sakura an? Maybe I should try!
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You can make Sakura-an yourself. It is basically Shiro-an with salted Cherry leaves. You chop the salted leaves (the one wrapping ‘Sakura-Mochi’) finely or ‘leave powder’ like I did and add into shiro-an. 😉
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So beautiful and looks tasty! Unfortunately, ‘寒さ暑さも彼岸まで’ didn’t work and the weather isn’t good for Sakura this year…. Just started blooming a few days ago and rain followed., and some more rain for the weekend…. 😦
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Oh dear, what a shame… Where about are you based? It has been so mild in London and Sakura is losing petals already in many places. Luckily it seems like it’s going to be a good weather this weekend too. 😀
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Based in Tokyo. This winter wasn’t so cold – didn’t have much snow although snowed in November! – but it was prolonged! Enjoy Ohanami in London!
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Thank you! It’s a great warm (hot) weather this weekend here. So perfect for Ohanami. 😀
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Beautiful! Sakura are beautiful in Bern as well, I thought of you two weeks ago when they were in bloom (just published an article about “my” Hanami). Can you believe I haven’t tried yet Matcha Green tea?!
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You thought about me during Hanami? What an honour! 😀
You haven’t had Matcha this season or you mean in your life? Definitely you should try 😉
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In my whole life 😞
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Don’t worry. You will have a lot of chances to try it out from now on!
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Hi Mutsumi! You said the inside of your beautiful Sakura dessert is made with shiro an and Sakura powder. I was wondering if you could let me know what the outside is made of? Thanks!!
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Hi Kaori, thanks for contacting me. The main ingredients of the outer layer are beans, sugar and rice flour. Hope this answer helps you. Cheers!
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