Sakura Season Dango
One of the best memories I have in my life is visiting Japan at Sakura season.
If you have never been lucky enough to witness it,seeing the blossom and the way people in Japan celebrate Hanami is just breathtaking.
I think I miss Japan the most at this time of year. I always like to celebrate Japanese customs and traditions it helps me feel close to Japan when I cannot be there.
How about making some tofu dango and sit with these and a bento under the blossoms and if like me you cannot be there just dream you are.
To make these three colour dango which signify purification,health and luck you will need shiratama flour and a carton of silken tofu, I used Clearspring organic tofu. First drain you tofu and section into three equal pieces and divide into three bowls. Next add colouring to two bowls I used matcha for green and natural beetroot juice for pink. Cream the tofu in each bowl then to each one start to add your shiratama flour. Keep adding until it is a stiff dough ( people say to think of what an ear lope feels like and this is what dango should feel like when you press it ) Heat up a pan of boiling water and drop in your dango balls when they float to the top they are done,scoop them out and drop into iced water. Pat them dry and slide them onto skewers. These are delicious dipped into kinako (soy bean flour ) I actually had green kinako which symbolises the spring green bush warbler bird (uguisu).
Enjoy with a Sakura tea.