Nip off the flowers which is opened with 60-70%. Cleans and giving moisture. 花は摘み取ったあとにも少し開くので、六分～七分咲きを選びます。
Drain, combine with salt in a re-sealable bag. After 1-2 days, drain the excess moisture, then add vinegar. 優しく洗い、軽く水分を取ったら、塩漬け。 一日おいて十分に水分が上がっていたら、水分を出してからビネガーを加えます。 ビネガーが効いて、色が次第に鮮やかに変わります。
It was great opportunity to publish the recipe of Sakura-zuke pickles and Sakura-mochi sweets. Then, I introduced and made it together with people at the cooking classes.
Dry them in the air for whole day, put them with salt (or sugar for dessert use) in each bag, then store in the freezer. 一日空気に触れさせたら完成。まだしっとり感は残っている状態で、塩と共に（一部は砂糖とともに）、袋に入れてフリーザーへ。
Making blossom salt Remove the axis from each flower (use the petals only), add flaky sea-salt, grind them.
Blossom salt & vinegar Rice balls with blossom salt
Making Sakura-mochi sweet
Done！ Beautiful Sakura-mochi.
桜餅、完成です！
I thought about "Sakura blossom and Japanese". It may be mysterious relations through foreigners eyes.
Sakura is the best seasonal tradition that gives poetic charm to Japanese heart. When it starts to bloom, peoples heart overflows for joy, became free from winter spellbinding and full of joy to reach spring. From the day when a Japanese was born as a Japanese, it seems that it has been stenciled all the time by our DNA.
I had breakfast of Nana-kusa cha-gayu this morning.
今朝は七草茶粥の朝食
I remembered the custom of Nana-kusa gayu, when I saw the special tea of blending with Japanese seven herbs which was sent by my Japanese friend.
日本の友人が送ってくれた七草茶を 手にして、懐かしく七草粥の習慣を 思い出したので。。
Freeze-dry seven herbs were blended on tea leaf of Japanese green tea, each different green is delicately beautiful!
日本茶の茶葉に七草がブレンド、 微妙に異なるそれぞれの緑色が 綺麗！
作ったお粥に抽出したお茶を混ぜ、 残った七草入り茶葉も・・・少しだけ お粥に混ぜました。
トッピングに、我が家の常備菜、 にんじん葉の塩・ごま炒めをのせて。
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The "Nana-kusa gayu" was completed by following customs； Japanese custom to have the vitality of the young leave which is just coming out buds under the snow, and similar Chinese custom which is to eat seven herbs on January 7th. It was spread all over Japan in Edo era. In the morning of January 7th, people eat salty rice porridge made by “spring seven wild herbs” praying for purging noxious vapors and state of perfect health over the year. Also this meal may heal and appease our digestion that weakened by continued feast and drinking during the New Year celebration.
The Nana-kusa (seven herbs） are : Seri, Nazuna, Gogyo, Hakobera, Hotokenoza, Suzuna, Suzushiro. Each ingredient has different kind of medical virtues such as nutritional enhancement and intestinal function. Also the herbs have the lucky charm meanings after the name.
After 3 weeks of the cooling time for the harvests, I started my chestnut work.
Cooling time : By storing the chestnuts in the fridge for several weeks at nearly 0 degree, they (the chestnuts) misunderstand that it's already in winter! and sweetness thereby increases.
I peeled the outer shell of chestnut of 2kg ( I gave up another 1kg), then cooked in water contained baking soda in order to remove the harshness. Cook for 5min after it's boiled, then off and leave it another 5min. Drain carefully, rinse with running water while removing the lines around each one.
Repeat this work four times, then add large amount of sugar, instead of baking soda, at the fifth (at the final round). Off the heat, ｌeave it in the syrup for over night.
～ the next morning ～
I transferred the chestnuts to the sterilized jars, poured the syrup which was boiled down over the chestnuts. Sterilize the whole of those in boiling water, then let those cool down with upside-down. When the center of the lid becomes dented after it cooled down, it would succeeded for the seal. Those can be stored at cool dark place for over one year.
Chestnut Tiramisu!!! The delicious dessert which can enjoy seasonal taste entirely.
これはイケる！
その晩のB&Bのお客様ディナーの デザートに、 旬の味を丸ごとご堪能いただきました。
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栗はまだまだあります。 次は冷凍にする分。 Next, preparation for the freezing!
After 15-min soaking in hot water, peel the outer shell with kitchen knife.
熱湯に15分ほどつけたら、鬼皮を包丁で剥いて
Then, peel the innner sking uses the peeler, peel, peel, peel .....and peel it.
渋皮はピーラーを使いながら、 ひたすら剥いて・・・
Put it in a zip-lock bag while covering it with sugar. （sugar keeps the color and works to acquire sweetness more) And store it in the freezer. Then, I can use it straight from freezer whenever I want.
The chestnuts which we used for cooking of "Takikomi-gohan" in the cooking classes in April, were frozen ones of the last season. The taste was beautiful, and was so popular!
The pickled ume were aired under the sun in the clear sky for several hours each for a couple of days, then bottled. It seems to be so delicious! Now those are in stock in my pantry.
こんなに美味しそうになって 我が家のパントリーに並びました。
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Not only eating with rice as traditional eating way in Japan, but also the Umeboshi can be used as condiment for dishes.
UME & HONEY PASTE : After taking the pit out, chop the umeboshi and make it a paste, then add a little bit of honey, mirin, and soy sauce. Mix well.
For Yakitoriささみの焼き鳥に For Tsukune (meat balls) 鶏つくねに
For Chicken Katsu This is one of the cooking class menu this month. Don't miss it!
チキンカツに。 今月の料理教室でご紹介します。
Umeboshi savoury egg custard with an-kake sauce： I sometimes serve it to my guests. Nice and gentle taste as one of the breakfast menu..
梅干し茶碗蒸し： B&Bの朝食に時々登場、大好評の一品です。 優しい味のあんをかけて。
Oiled sardines rice with Umeboshi : Mix with daikon and bits of fresh ginger, sardines and rice were cooked gently in dashi broth. Drops of olive oil was a finishing touch. Choice of the toppings such as lemon wedges/thinly sliced spring onion/chopped shiso-leaves on the table are great, then Umeboshi. Try a tiny amount of the soft pulp of Umeboshi together with the rice. Characteristics of each ingredients work well and delicious in the mouth. We can take great nutrients of DHA/EPA/Culcium/Vitamins from the sardines into our body, which is the bonus!
花の塩漬けを始めてから
Cooling time : 
(sweetened cooked chestnut, 
I peeled the outer shell of chestnut 
The chestnuts which we used for cooking 
