An entirely edible Mother’s Day bouquet

Japanese food specialist Yutaka has introduced an edible bouquet for kids to make for Mothering Sunday (March 26).

The posy is made from sushi cones (called temaki), which can be stuffed with sushi fillings such as avocado, cucumber, smoked salmon, crab sticks, wasabi or red pepper.

The decorations can include spiralized vegetables and ‘flowers’ pressed from tofu or carrots, courtesy of food cutters. Lettuce leaves can provide the foliage.

Three cones are needed for a small bouquet or, for a maximum effect, a minimum of nine. The bouquet can then be wrapped in tissue paper and cellophane and tied up with ribbon. It needs to be made on the day though, as the fillings make the nori seaweed cones a little flimsy if left too long.

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