For 4 people
1 small branch (25 g) of udo or celery, 2 tbsp. at s. cherry blossoms marinated in salt and soaked for 20 minutes in cold water, 175 g white rice, boiling water, 1.5 tbsp. at s. zakkoku (or a mixture of black rice and red rice), 1.5 tbsp. c. sour plum vinegar (umesu).
Namely: cherry blossoms are as beautiful as their lifespan is short. In theory, they appear on the trees from the beginning of spring, but it depends on the weather conditions. Udo brings a unique bitterness; it can be replaced by celery, as both give crunch and juiciness to the delicately salted rice grains. Most of the products in this recipe can be purchased on specialized sites such as irasshai.co, nishikidori.com/en/ And clearspring.co.uk
The preparation
Remove the outer layer of the udo. Cut it into 5mm dice. Put them in a bowl and cover with cold water. If using celery, remove outer strings before dicing and do not soak. Drain the cherry blossoms.
Wash the rice thoroughly and drain it. Put it in a small pot with a thick bottom, then pour 20 cl of water. Leave to soak for 20 minutes. Meanwhile, put the zakkoku in a bowl, cover with boiling water and soak for 20 minutes. Drain, then put it in the casserole dish containing the rice. Cover and bring to a boil over high heat for about 90 seconds. Reduce to low heat and cook for 12 minutes. Remove from the heat and let stand for 5 minutes covered.
Transfer the rice to a bowl (preferably wooden), add the udo, cherry blossoms and vinegar. Mix. Divide into bowls and serve.