Japanese are crazy about any kind of food with cherry blossoms (called sakura) during the season in April. Since centuries cherry blossoms are pickled to preserve them for occasions outside the season. Fresh cherry blossoms are soaked in Ume plum vinegar to preserve the pink color and then pickled in salt. This method has been developed many generations ago to make the unique flavor of cherry blossoms throughout the whole year.
Pickled cherry blossoms are originally used to make sakura tea, which is used on special occasions such as weddings. When cooked together with rice it not only creates a beautiful colorful contrast but the rice also absorbs the flowery aromas of the cherry blossoms. But nowadays pickled sakura also made their entry into the world of desert. There is a growing number of Japanese and Western recipes with sakura. We are collecting an ever growing list of great sakura recipes on our blog.
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Product Number 1001147 Time Until Shipping 1 day Brand Chinriu Honten Contents 30g (1.06oz), approx. 35 pieces Shelf Life 12 months Allergens No food allergens Storage Keep in the refrigerator after opening Made In Japan Prefecture Kanagawa Alcohol % No Ingredients umeboshi vinegar, cherry blossoms, salt