Unable to go see the cherry blossoms, I'll stay home and cook with sakura.

Cherry blossoms are a delicate and beautiful flower that blooms in spring, displaying magnificent shades of pink and white. Every year, Japan, China, Taiwan, and other countries welcome a large number of tourists from around the world to admire the spectacular cherry blossoms in full bloom. However, this year, due to the increasingly complex Covid-19 pandemic, border closures (by various countries), and the cancellation of cherry blossom festivals in some parts of Japan, many tourists have been unable to attend.Missing the cherry blossom season..

Don't be sad, you can enjoy cherry blossoms in another way that's just as interesting, sophisticated, and... filling.

Cherry blossoms are not only the national flower and a symbol of Japanese literature and art, but they also play an important role in the distinctive cuisine of Japan, creating unique flavors and enhancing the beauty of dishes.

Additionally, cherry blossoms are used for decoration, as a food coloring with their delicate pink hue, and as a seasonal ingredient in modern cuisine. In Japan, cherry blossom petals and leaves can be purchased at supermarkets, with Oshima cherry blossoms being the most preferred for cooking due to their ideal tenderness.

In China, cherry blossoms are also used as an ingredient in many elegant, beautiful, and delicious dishes. In Vietnam, you can also easily order cherry blossom petals for cooking.

So, if you have to cancel your dream cherry blossom viewing trip, you can stay home and order or make these delicious and beautiful "sakura" treats yourself.

Sakura mochi (Cherry blossom mochi)

Sakura mochi is an indispensable treat during cherry blossom season. This traditional mochi is made from salted cherry blossom petals and is usually sold in March and April each year, especially during the Japanese Doll Festival, Hina Matsuri.

Currently, there are two types of sakura mochi. "Chomeiji," famous in the Kanto region, is made by kneading dough into thin sheets, baking them, and then wrapping them around cooked sweet red bean paste. Meanwhile, "Domyoji," from the Kansai region, uses glutinous rice to create soft, round mochi balls. Notably, cherry blossom leaves soaked in brine are used to wrap these eye-catching pink spring mochi. The aroma of the leaves, glutinous rice, and red bean paste, combined with the sweet and salty taste of each bite, will easily captivate diners from the first bite.

Sakura manju (Cherry blossom steamed buns)

This type of cake is made from glutinous rice flour and a traditional sweet red bean paste filling, then steamed in a pot of water. To enhance its appeal, the crust can be made from pink-colored flour. For decoration, the Japanese use salted cherry blossoms placed on top of the cake. The processed cherry blossoms make the cake more fragrant and visually appealing. However, not all types of cherry blossoms can be used; only double-petaled pink cherry blossoms (Yae sakura) are specially selected for this purpose.

Sakura yokan (Cherry Blossom Jelly)

This is a jelly dessert perfect for hot summer days, made from a traditional Japanese jelly and sakuraan (cut cherry blossom petals), with red bean paste as the most common filling. Yokan are usually made into square jelly cubes and decorated according to personal taste. A typical example is decorating yokan with salted cherry blossom petals inside. With its characteristic pale pink color, mild sweetness, coolness, and delicate aroma, cherry blossom jelly is a Japanese summer specialty and one of the most anticipated treats at the Hanami festival.

Sakura Anmitsu (Cherry Blossom Tea)

Sakura Anmitsu is one of the most popular refreshing desserts in Japan. The dish combines various ingredients such as Kanten jelly, Sakura-flavored Gyuuhi mochi, Shiratama mochi, and apricot jam. The highlight of Sakura Anmitsu is the ice cream scoop blended with lightly salted cherry blossoms. The saltiness of the cherry blossoms and the sweetness of the ice cream create a uniquely delicious combination.

Sakurayu (Cherry Blossom Tea)

Sakurayu offers the most authentic cherry blossom tasting experience, beyond simply eating the petals. Compared to regular cherry blossom tea, Sakurayu has a richer flavor as the cherry blossoms are marinated in salt and plum vinegar before being steeped in hot water to preserve their shape and aroma. The taste of Sakurayu is similar to black tea but more refined thanks to the delicate cherry blossom fragrance. There is also a green tea infused with cherry blossom leaves, which has a distinctive slightly salty taste. This tea is frequently used in weddings due to its pure flavor, elegant appearance, and belief in bringing good luck. Sakurayu is also believed to aid in weight loss, making it very popular among Japanese women.

The most common way to prepare cherry blossom tea is to place one or two blossoms in each cup and remove the salt from the blossoms as desired before pouring hot water over them. The result is a cup of tea with a light color, a subtle cherry blossom aroma, and a strong, intense flavor from the salt infused in the blossoms. For those who prefer a milder tea flavor, steep the blossoms in warm water for five minutes first.

Sakura SOBA (Cherry Blossom Cold Noodles)

Sakura cold noodles are very popular in Japan during the summer. To make these noodles, perilla leaf powder and cherry blossom powder are often mixed into the wheat flour to create the characteristic translucent pink color. These noodles are usually eaten simply with soy sauce so that diners can appreciate the aroma of cherry blossoms in each noodle strand.

Sakura Onigiri (Cherry Blossom Rice Balls)

In spring, steaming hot rice with cherry blossom flavor is one of the most popular dishes. This type of rice is usually eaten with various kinds of fish. The salt from the cherry blossoms enhances the rich flavor of the rice. A distinctive feature of this rice is its pale pink color and fragrant cherry blossom aroma.

Sakura no Shiodzuke (Salted Cherry Blossoms)

Salted cherry blossoms are not only an ingredient in other dishes, but they are also a delicious snack in themselves. For centuries, the Japanese have soaked fresh cherry blossoms in plum vinegar to preserve their characteristic pink color, then soaked them in salt and dried them to retain their color and flavor throughout the year.

The criteria for selecting cherry blossoms for salting are quite strict and complex. They must be blossoms that are about 70% open and still have their stems intact. They are washed, drained, and then sprinkled with an appropriate amount of salt and left overnight. The next morning, the brine is squeezed out and a moderate amount of white plum vinegar is added, and they are soaked for another 3 days. Finally, the lid is opened and they are sun-dried for another 3 days until the cherry blossoms turn a brighter color.

Hadano City in Kanagawa Prefecture is the producer of Japan's most famous salted cherries. It also boasts a unique cherry rice ball specialty that can't be found anywhere else.

Ha Le