Culinary Use
A cup of sakurayuCherry blossoms and leaves are edible and both are used as food ingredients in Japan:
- The blossoms are pickled in salt and Umezu (Ume vinegar), and is used for coaxing out flavor in Wagashi, (a traditional Japanese confectionery,) or Anpan, (a Japanese sweet bun, most-commonly filled with red bean paste.)
- Salt-pickled blossoms in hot water is called Sakurayu, and is drunk at festive events like weddings in place of Green tea.
- The leaves, mostly from the Ōshima cherry because of the softness, are also pickled in salted water and used for Sakuramochi.
Since the leaves contain Coumarin, which is toxic in large doses, it is not recommended to eat them in great quantities.
Read more about this topic: Cherry Blossom
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