Sakura Cheesecake Terrine for Sakura no Hi

Sakura cheesecake terrine for sakura no hi 

Every spring, cherry blossoms, or sakura as they are known, bloom across Japan at different times, depending on their variety and location. People from all over the world visit Japan to partake in hanami 花見 the spring tradition of admiring the sakura and celebrating its beauty. 花 (hana) means “flower,” and 見 (mi), means “to view.” together, hanami literally means “to view flowers.” The sakura flowers are symbolic for the people of Japan, representing hope and new life.

March 27 is Sakura no Hi (さくらの日), Day of Cherry Blossom. This was decided by the Nihon Sakura no kai (日本さくらの会), Japan Cherry Blossom Association in 1992. They made it that date  because the pun of sakura 3 (sa) x 9 (ku) = 27. Saku (咲く) in Japanese means “to bloom”.

Some say that cherry blossom is the national flower of the country although some dispute this and say the chrysanthemum is the correct national flower of Japan.

Nevertheless there is  something to be said about the beauty and wonder the cherry blossom season brings.

There are 9 original species of cherry blossoms in Japan, and Japan has over 200 types of sakura trees, Somei Yoshino makes up almost 80% of them with their light pink flowers with five tiny petals. With each variety coming into flower at different times depending on where in japan they are. The earlier blooms tend to appear in tropical Okinawa in January, with the last on the northernmost island of Hokkaido in early May.

Other varieties are Kawazu-zakura an early blooming cherry blossom, Shidare Zakura, weeping cherry trees,Yaezakura. Yaezakura with their double pink blooms and Yamazakura which typically grow in mountainous areas in Honshu.

The arrival of the cherry blossoms in Japan is a big deal, people eagerly wait for the forecasts of when the blossoms will bloom making the national news when the first blossom opens.

The Japan Meteorological Agency determines the state of Tokyo’s sakura season by the flowers on a particular tree in the Yasukuni Shrine called the Index Tree. When only five or six blossoms have opened, Tokyo’s cherry blossoms are considered “in bloom.” When 80 percent of the buds on the tree have opened, Tokyo is considered to be in “full bloom.”  Forty seven other prefectures have their own index tree.

The term mono no aware (物の哀れ) was brought about by Motoori Norinaga, the eighteenth century literary scholar, by combining aware, which means sensitivity or sadness, and mono, which means “things.” It literally translates to “the pathos of things.” But more loosely, it could also mean “the beauty of things passing.”

In traditional Zen Buddhism Japanese aesthetics mono no aware is study of beauty and the impermanence of such beauty. Impermanence is all around us and the sadness connected to it, knowing that everything doesn’t last forever.  The changing of seasons are not to be mourned, but cherished and appreciated in their impermanence.

The cherry blossom is a common symbol of mono no aware it’s meaning symbolizes both life and death, as the coming of spring promises new life, at the same time, their short lifespan is a reminder that life is fleeting.

The unique flavour and aroma of salted pickled cherry blossom is very distinct and if you are a Japan lover you will know this smell automatically. In Japan the Sakura bloom for a very short time the fleeting essence of nature is celebrated by all things sakura themed in Spring.

Sakuragari 桜狩り means ‘Sakura Hunting’. Will you be hunting out the best places to view cherry blossoms this year?

Cherry blossom viewing or “hanami” 花見 as  it’s known started in the Edo period. Throughout Japan many people will be celebrating the cherry blossoms with viewing parties and picnics, taking place in gardens and parks.

Many sakura themed and flavoured foods are eaten at this time. So this year after seeing one of the most trending teatime cafe treats in Japan at the moment, sakura cheese cake terrines, either with a thin biscuit base or no base at all, I decided to make a vegan version. This is on a similar theme to last year’s tofu cheese cake but using plant based cream cheese and having no biscuit base.

It was so easy to make and came together in minutes in a blender!

The only thing you have to wait for is for it to set in the fridge.

Recipe for Sakura cheesecake terrine (no biscuit base )

Ingredients:

x2 cups of cashew nuts

1/3 cup of vegan honey, agave or light coloured sweetener

x2 tubs of plant based cream cheese at room temperature ( I used Philadelphia Vegan Almond & Oat Soft Cream Cheese Alternative 145g a tub

90g of raw cacao butter

x1 tablespoon of sakura syrup I used Monin Cherry Blossom Flavouring Syrup which can also be used to make sakura latte

x1 teaspoon of beetroot powder

For decorating salted preserved sakura flowers.

(wash off the salt and blot between kitchen towel)

(You will need a high speed blender like a nutribullet a rectangular container and parchment paper.

Method:

1: Place your cashews in a bowl and pour over boiling water. Leave to soak for a few hours to soften.

2: Prepare your Sakura flowers if using

Line a container with parchment paper ( if you don’t have a rectangular container you can use an empty milk carton, just cut off the top and side and seal back together with tape or a clip then line with parchment paper. My container measured 7 inches long by 3.5 inches wide.

3: Add the cacao butter to a basin over boiled water in a pan to melt. This is called a A bain-marie or double boiler.

4: When the cashews have finished soaking drain off the water and add them to a blender with the  melted cacao butter, sweetener, cream cheese, sakura syrup and beetroot powder.

5: Give it all a good blend until nice and smooth.

6: Pour into your container

7: Push in  preserved sakura flowers to the top.

8: Place in the fridge to set for at least 3-4 hours.

9: Slice and serve

Extra (if you want to make a biscuit base)

Ingredients & Method:

You will need 20 vegan digestive biscuits which is around 250g and 100g of melted vegan butter.

Method:

Add the butter to a bowl under simmering water in a pan and gently melt the butter.

Add the biscuits to a food processor and process into fine crumbs.

Remove the biscuits from the food processor and add this to a bowl, then pour in your melted butter.

Mix well, it will be the consistency of wet sand.

Tip out the base mixture into your prepared lined container and press it down well.

Perfect with a matcha sakura latte, coffee or tea. The sakura terrine stays together without having to be frozen so you can take it to a hanami picnic and share it with friends.

Here I served it with some mini vegan short bread cookies.

I hope you are able to enjoy hanami even if you are not in Japan just by doing those little things that make you feel closer to Japan.

Happy Hanami