Discover Salt Pickled Sakura: Japanese Preserved Cherry Blossoms
Sakura (cherry blossoms) have become a well-known symbol of Japan with their elegant pink blossoms marking the beginning of spring. Salt pickled sakura are a way to enjoy the beauty of sakura season any time of the year. The floral aromatic flavors are preserved in salt and vinegar.
Salt pickled sakura can be found in dishes both savory and sweet, as well as brewed into sakura tea, a beverage to special guests at weddings and believed to bring good fortune to those who drink it.
Our recommendation
Our partner producer Marui Foods has been in business for over 120 years. The sakura used in their salt pickled sakura are sourced from trees in Kanagawa Prefecture known as "sekiyama", which have deep pink, extra-large blossoms, and a double layer of petals. The flowers are picked by hand from mid to late April during their very short growing season and then pickled for over a month using only salt and plum vinegar, which preserves the delicate pink color and floral aroma synonymous with springtime.
Usage
Salt pickled sakura can be enjoyed in a variety of ways.
To make tea, gently rinse off excess salt under running water, then place 2-3 flowers into a cup and pour hot water over the top. The flowers will “bloom” and release the flavor of sakura.
Salt pickled sakura can also be soaked in water for 5-10 mins (depending on desired saltiness), then chopped and combined with cream cheese to make a spread for bread, or as a substitute for salt/capers. It can also be used in sangria, jellies, or baked into desserts.
Recipes
Sakura Tsukemono
You and your dinner guests may be surprised to know that sakura is edible! This tsukemono, or Japanese pickled vegetable, recipe requires minimal steps and uses beautifully delicate salt pickled sakura. Carefully preserved using salt and plum vinegar, salt picked sakura are bright both in color and flavor, making them the perfect complement to this tangy tsukemono dish.
Sakura Butter Cookies
Depending on the time of year, these gorgeous cookies make for a wonderful hanami treat or a sweet way to reminisce on springtime. Highly aesthetic, the deep pink petals of salt pickled sakura contrast splendidly against the lightly browned shortbread. Serve alongside a cup of green tea for a delightful afternoon snack.
Sakura Onigiri (Rice Balls)
There is no shortage of ways to customize the simple starting ingredients of onigiri, also known as rice balls. The white rice in onigiri is used as a canvas to showcase many flavors, textures, and designs. This recipe combines the delicious textures and flavors of soft green peas, smokey toasted sesame seeds, and umami-rich konbu cha seasoning! Topped with a pale pink salt pickled sakura flower, they make for a beautiful springtime treat.
Mini Sakura Jelly Cheesecakes (No Bake)
Incorporating salt-pickled sakura into your sweets adds a natural pop of spring color and flavor. These vibrant pink double-blossom sakura from Kanagawa Prefecture are carefully hand-picked and preserved with only salt and plum vinegar.
This simple, no-bake cheesecake recipe features the gorgeous blossoms in the floral agar jelly topping. Experiencing cherry blossom season at home has never been so easy!
Sakura, Caramelized Onions, and Camembert Foccacia
Focaccia is a classic Italian bread easily identified by its dimples and airy center. It’s fun to make with endless topping combinations. For a fun Japanese twist, our focaccia is topped with beautiful pink salt-pickled sakura blossoms. They pair wonderfully with sweet caramelized onion and luscious camembert cheese for a uniquely Japanese-style focaccia that would impress anyone!
Sanshoku/Hanami Dango
Sanshoku dango is an iconic Japanese sweet rice cake treat - so iconic that it even has its own emoji! 🍡
Sanshoku dango is often sold in the spring as the colors represent Japan’s world-renowned cherry blossom (sakura) season. This recipe uses the glutinous rice flower mochiko, as well as silken tofu to achieve the bouncy, chewy texture. The pink dango in this recipe uses salt-pickled sakura blossoms and an optional dash of food coloring. The green dango is flavored with yomogi (Japanese mugwort), a medicinal herb native to Japan. The combination of these traditional ingredients makes for a chewy, sweet, and floral treat.
About the author:
Britney Budiman
Britney Budiman (@booritney) is a writer, minimalist, aspiring effective altruist, and runner-in-progress with a penchant for saying “yes.” Previously, she has worked in Cambodia at a traditional arts NGO, in Brazil as a social sciences researcher, and in San Francisco at a housing start-up. She currently lives in the countryside of Kagoshima, Japan, where she teaches English. Her favorite thing in the world is good conversation.
