Rice is the main cereal crop and the base for the Japanese diet. Rice can be called the symbol of Japan. Japanese began to grow rice in the V century B.C. According to the Japanese legends, Amaterasu Omikami, the Sun Goddess and the ancestor of Japanese Emperors, the most honorable spirit of the Shinto religion, gave to the Japanese rice grain which became the main food. The main annual matsuri, Shinto holidays and festivals, are dedicated to rice. The presence of symbols connected with rice in sumo, traditional Japanese wrestling, illustrates how deep it got into the Japanese culture. The arena is marked by a thick rope made of rice straw. And before the fight sumo fighters make specific movements with foots symbolizing trampling down the soil of rice field.

The Japanese consider rice the most important component of their everyday meal. The remaining courses play subordinate role. Japanese equivalent of "dine" sounds as "gohan-o taberu" that literally means "eat rice". Words "gohan" (rice) and "shyoku-ji" (meal, ingestion) are interchangeable. The Japanese boil rice and eat it adding nothing for taste. Apart from that they prepare sake, syochu (home-brew), mirin (sweet wine), bakushyu (sort of beer), vinegar, sauces, pastes, confectionery and seasonings of it. Even rice glume, straw and offal are used. In old times the Japanese used to make capes, raincoats, sandals, and even roofs of houses and temples of rice straw. Rice offal poured into sack was used during washing as soap. Rope made of rice straw, shimenawa, since old times has been used for enclosing holy places where Shinto ceremonies and matsuri were carried out.


Sakura is also one of the main Japanese symbols. Its tender but ephemeral flowers are considered personification of human life. Sakura blossom is very brief. It could last several days or even hours. Even rain or wind could rob the tree of its magic attire. That's why the Japanese highly appreciate every minute of hanami - the process of admiring blossoming sakura. Many people travel around the country following the blossom wave to enjoy wonderful views in full measure. All Japanese poets and artists dedicated some of their works to blossoming sakura.

The Japanese united these two beautiful symbols of their country in the course called "sakura gohan". They cook it during sakura blossoming. Only salty sakura flowers form the taste of the dish and rice is served with a small amount of sake. Many gourmets think there is no taste better than this combination. We present you the recipe of this course.

"Sakura gohan"
Ingredients (4 servings):
180 g mochi rice
360 g rice
30 g salty sakura flowers
2 and 1/4 cup water
2 tbsp sake
2/3 tsp salt

Preparation:
1. Mix mochi rice with rice, wash and leave in water for about 30 minutes.
2. Wash sakura flowers and hold them in water for a while to take salt out. Accurately squash the flowers with hands, separate stems and cut flowers into small particles.
3. Put all ingredients in a rice cooker, add water, salt, sake. Mix well and cook 20 minutes.

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