The delicate floral flavors of sakura make for a versatile sauce that can be used for vegetables, meat or fish.
- 1 tbsp sakura jam
- ½ tbsp vinegar
- ¼ tsp salt
- 1 tsp lemon juice
- 1 tbsp olive oil
- Thoroughly mix the Sakura Jam, vinegar, salt and lemon juice until the salt has dissolved.
- Mix in the olive oil by adding a little bit at a time to properly emulsify.
- Use as a topping on steamed vegetables (as pictured), carpaccio or instead of cranberry sauce for turkey, pork, fish or meat.