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Sakura Petal Jelly | by Miki Nagata (bananagranola)
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Sakura Petal Jelly

Ingredients

 

Upper layer (kingyoku-kan): salt-pickled cherry blossoms, kanten powder, sugar, cherry blossom extract

 

Under layer (awayuki-kan): meringue, cherry blossom powder, kanten powder, sugar

  

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Taken on March 17, 2010