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[Hijiki x Turnips] Enhance your pickles with a seasonal twist! Add a touch of spring to your meals using the salt from "Young Hijiki Sakura."

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Ingredients (for about 2 small bowls)：

•  Wakagi cherry blossoms (before salt removal / before water return) 30g / 3g
• 3 turnips (middle) 3 (about 300g after peeling)
• Wakabijiki cherry blossom petal decoration

How to:

1. The seaweed is washed away in water after rinning the surrounding salt with water for about 3 to 5 minutes to adjust it to your favorite salty taste. The cherry blossoms are given together and cut them into lengths about 2cm.For dried products, return to water for 6 minutes.
2. The cherry blossoms are salted and OK.
   Take the "cherry salt" by shaking the salt in a bowl and remove the "cherry saline" (10g can be removed about 1g).
3. Peel the turnip of the turnip a little thicker and cut it to about 5mm.
   Sprinkle with flowers and salt, massage the scent of cherry blossoms, and then put it lightly after placing it for about 20 minutes.
4. If you taste and feel the salt strongly, squeeze it again.
   Serve in a bowl and decorate the cherry blossom petals on top to complete.
5. [Applied edition] A subtle scented salt that can be taken from the young hijiki series. The finish of the "new potato butter" is also delicious

A beautiful dish that can be enjoyed not only with the tongue but also on the color of the pale pink cherry blossoms and the color of a snow -like one.
The cherry blossom scent "Sakura salt" is a salt that adds spring to the taste of various dishes!