Edible Sakura
by aiSpring is synonymous with sakura (桜) in Japan. Sakura, or cherry blossoms, are (in)famous for their short-lived but explosive bursts of color, carpeting the streets of Tokyo with their papery pink petals. In all sense of the word, they are spectacular… if only for one week out of the whole year! To get the most out of this season, ohanami (お花見) or flower viewing is a must. But I recommend you go the extra step and… eat them!
The photo above was taken last year at one of my favorite Kyoto-style cafes here called Tsujiri (J only. To see an English description, see our city guide .) They have different seasonal parfaits every month, and it looks like they have a similar dessert on the menu this year, until the end of March. If you’ve never been to Tsujiri, I strongly recommend you pop in the next time you are in Caretta Shiodome. The interior is distinctly Kyoto—serene, clean, Japanese—and the desserts are impressive to look at and savor. I take out of town guests here and it’s always a hit, even for those who don’t have a huge sweet tooth. Keep in mind, though, that weekends and evenings you may have to wait in line to get in (it’s that good).
So what do sakura taste like?? Sakura blossoms and leaves are usually treated with a saline solution (basically, pickled) before served, giving them a distinctly salty flavor—not an unpleasant one at all, actually. If you like shiso or goma no ha, you will probably appreciate sakura’s sweet and salty marriage of flavors. You can also consume sakura as tea, rice cakes, and for a limited time as cookies at Starbucks and Kit Kat bars.
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