Cherry blossom and chrysanthemum leaf balls (Sakura dango to shungiku dango) from Shunju: New Japanese Cuisine: Sensational Recipes from Tokyo's Most Famous Restaurant (page 88) by Takashi Sugimoto and Marcia Iwatate

  • mochiko flour
  • salt-preserved cherry blossoms
  • Show all ingredients...

  • EYB Comments

    Recipe includes both smooth and coarse azuki bean paste.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Recipe includes both smooth and coarse azuki bean paste.

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