Sakura Recipe

Prepare Tuna

Chill the tuna until very cold. Using a very sharp knife, slice the tuna into 6–8 mm thick sashimi slices on the bias. Keep slices on a chilled plate until serving.

Assemble

Arrange 4–5 slices per portion on small chilled plates. Place a shiso leaf under some slices, scatter microgreens on top. Tuck two rinsed pickled sakura blossoms per portion between slices. Serve with a small dish of ponzu and a dab (about 1/4 tsp) of fresh wasabi per plate.

Bring prepared dashi to a gentle simmer in a medium saucepan over medium heat.

Add the cleaned clams and simmer gently until clams open, 3–4 minutes. Discard any that remain closed.

Stir in light soy sauce and salt to taste. Add the rinsed pickled sakura blossoms and thinly sliced spring leek, heat 30 seconds more, then remove from heat.

Ladle one or two clams and clear broth into warmed soup bowls. Float one sakura blossom in each bowl for aroma and serve immediately.

Prepare turnips by peeling and trimming tops and bottoms; keep whole or halve if large. Make a shallow X on the bottom to help them cook evenly.

In a saucepan, combine 400 ml dashi, mirin, sake, soy sauce and sugar. Bring to a gentle simmer.

Add turnips, cover and simmer until tender, about 12–15 minutes depending on size. Remove turnips and keep warm; continue simmering liquid to concentrate flavor if desired.

Season shrimp with a pinch of salt. Add shrimp to the simmering broth and poach 1–2 minutes until just cooked through; remove promptly to avoid toughening.

Divide turnips and shrimp among small bowls. Spoon a few tablespoons of simmering broth over them. Garnish with thinly sliced sakura leaf and serve warm.

Pat black cod fillets dry. Lightly brush with neutral oil and sprinkle coarse sea salt evenly on both sides; let rest 10 minutes to draw out moisture.

Preheat a broiler or grill to high. Wipe off excess moisture with paper towel, leaving the salt coating; add a light pinch of sakura-smoked salt on the flesh side for aroma.

Grill or broil the fish skin-side up first about 4–6 minutes depending on thickness, then flip and cook 2–3 minutes more until flesh flakes and is opaque. Avoid overcooking.

Rest 1 minute, then serve each fillet with a lemon wedge. Optionally place a single sakura blossom beside the fish as garnish.

Rinse rice until water runs clear. Cook rice according to rice cooker or stovetop method with the appropriate water ratio for 300 g rice (about 420–450 ml water).

While rice cooks, mix rice vinegar, sugar and salt until dissolved to make sushi vinegar.

When rice is done, transfer to a wooden or wide bowl. While hot, drizzle the sushi vinegar over rice and cut/fold gently with a rice paddle to mix and cool slightly. Fan rice to glossy texture.

Gently fold rinsed pickled sakura blossoms into the rice (reserve a couple for garnish). Portion rice into small bowls and serve with thinly sliced pickles on the side.

Soak gelatin sheets in cold water for 5 minutes (if powdered gelatin, sprinkle over 2 tbsp cold water and bloom 5 minutes).

In a saucepan, combine heavy cream, milk and sugar over low heat. Stir until sugar dissolves and mixture is hot but not boiling.

Remove from heat. Squeeze excess water from gelatin and whisk into the hot cream mixture until fully dissolved. Stir in sakura syrup (or rosewater) and yuzu zest.

Strain mixture into a jug to remove any lumps. Pour into 4 individual molds or ramekins. Chill at least 4 hours or until set.

To serve, unmold panna cotta onto small plates (dip molds briefly in hot water to loosen). Garnish with halved strawberries and a tiny pinch of extra yuzu zest.