The name sakura dembu literally means “cherry blossom flaked fish,” and it is a popular addition to rolled sushi, particularly in the springtime when picnic menus echo nature’s glory. Commercially prepared sakura dembu tends to be too sweet for American tastes, and sometimes the color is more than just blushing. Although it takes a bit of time to make sakura dembu, it’s not very difficult. And since it will keep for a month or more if well refrigerated, I urge you to try making your own rosy flaked fish to use in colorful sushi rolls.
© 1988 Elizabeth Andoh. All rights reserved.