It’s the cherry blossom season! According to the cherry blossom forecast, Tokyo is having cherry blossom in full bloom today! I made a cherry blossom milk pudding (???????) to celebrate spring and to enjoy the short cherry blossom season, which usually lasts only 1-2 weeks.Photo: Tedd Okano/FlickrIf you plan on visiting Japan, I highly recommend visiting during the cherry blossom season between end of March to beginning of April (it’s hard to predict when it’ll exactly happen each year) or fall. The weather is nice and it’s just a beautiful time to sight see.
Silky, Light and Not-So-Sweet Cherry Blossom Milk PuddingMy family loves this milk pudding that I make with fruit jelly (or Americans would say jello) on top. I sometimes make plain milk pudding and serve with seasonal fruit compote.“Milk” pudding is made with just a few simple ingredients, milk, heavy cream, and yogurt. I highly recommend to get full-fat milk, heavy cream, and full-fat yogurt for the ultimate milk pudding. I used low-fat yogurt this time and result also turned out really well. I’ve been using this ratio of milk/heavy cream/yogurt for a long time since we really love it, but you’re welcome to experiment and play around with ratio to your liking.Get PerfectaGel Sheet instead of Gelatin Powder!Ever since I discovered gelatin sheet/leaf (read this post), I haven’t used the stinky gelatin powder. This German brand from Amazon works amazing. No smell at all (maybe tiny bit if you’re super sensitive) and it is much more pleasant to make gelatin desserts these days. I highly recommend!
Edible Salt Pickled Cherry BlossomsLast summer when I was in Japan, my high school friend gave me a care package of Japanese ingredients that she thought I would enjoy. She loves cooking too, so the box has a lot of cool ingredients that I can’t easily get in the U.S. One of them was salt pickled cherry blossoms.I actually forgot about them ...