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Padus grayana

Writer's picture: はるみ 菊池はるみ 菊池

Japanese Name: UwamizuzakuraRegional


Notable Uses

1. Salt-Pickled (Anningo)

  • Season: When the fruits are unripe and green.

  • Purpose: Perfect as a snack or side dish with alcohol.

Steps:

  1. Collect unripe green fruits, wash thoroughly, and pat them dry.

  2. Coat the fruits with salt and place them in an airtight container.

  3. Store in a cool, dark place for a few days to a week until ready to eat.

Note: This method produces what is commonly sold as “Anningo” in local markets.



2. Fruit Liqueur

  • Season: When the fruits turn red or black.

Ingredients (Base Ratio):

  • Fruits: 500g

  • Sugar: 100–200g

  • White liquor (shochu or similar): 1.8L

Steps:

  1. Wash and dry the fruits thoroughly, then place them in a sterilized jar.

  2. Add sugar, followed by white liquor.

  3. Store the jar in a cool, dark place for about 2 months.

  4. Remove the fruits and let the liqueur mature further for enhanced flavor.

Highlights: The color of the liqueur changes with fruit ripeness, creating an appealing visual experience. Known for its fragrant aroma, the liqueur is believed to have invigorating, tonic, and cough-suppressant properties.

3. Fruit Liqueur Jelly

Ingredients:

  • Uwamizuzakura liqueur: 200ml

  • Gelatin: 5g

  • Water: 50ml

  • Sugar: Adjust to taste

Steps:

  1. Soak gelatin in water until softened.

  2. Heat the Uwamizuzakura liqueur gently, adding sugar to dissolve.

  3. Stir in the softened gelatin until fully melted, then remove from heat.

  4. Pour into molds or serving containers and chill in the refrigerator until set.

Key Point: This dessert retains the rich aroma and flavor of Uwamizuzakura liqueur, making it a luxurious choice for special occasions.

Culinary Tip: Uwamizuzakura’s versatile fruits offer both savory and sweet applications, showcasing a delightful blend of traditional flavors and modern indulgence.

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