Collection: Sakura cherry blossom products

The sakura, or cherry blossom, is an emblematic symbol of Japan, celebrated every year during hanami. But beyond its aesthetic appeal, sakura is also an invaluable ingredient in cooking, appreciated for its delicate floral notes and lightly salted flavor when candied or pickled.

Cherry blossoms and leaves are often preserved in salt or vinegar for use in Japanese pastries, teas, drinks and traditional dishes. Sakura mochi, for example, is a popular dessert made with sweet glutinous rice wrapped in a sakura leaf. The flower is also used in infusions, syrups, ice creams and even perfumed salt to spice up savoury dishes.

Thanks to its subtle fragrance andnatural sweetness, sakura adds a unique touch to preparations, from traditional recipes to modern creations such as sakura lattes or flavored sweets. Its use is not limited to gastronomy: it is also appreciated in oils, soaps and skincare products for its delicate, relaxing fragrance.

Cherry blossom has a delicate, subtle taste, combining light floral notes with a slightly herbaceous, almondy touch. When candied in salt or marinated in vinegar, it develops a unique flavor, both sweet and slightly salty, sometimes reminiscent of umeboshi plums.

In food products such as teas, pastries and syrups, sakura brings a floral sweetness that blends perfectly with ingredients such as milk, honey or glutinous rice. When infused, it releases a subtle fragrance that evokes the Japanese spring.

Cherry blossoms for consumption are harvested in spring, when they are in full bloom. They are then prepared in a variety of ways for use in cooking:

• Sakura confit au sel (Sakura-zuke): Fresh flowers are immersed in a brine of salt and ume plum vinegar. After several days, they are drained and dried for preservation. This version is used in teas, Japanese pastries such as sakura mochi, or sprinkled over rice.
• Sakura powder or flakes: Dried flowers are ground into a fine powder or flakes. This format is often used to flavor pastries, ice creams, furikake and drinks.
• Infused Sakura: The flowers are immersed in hot water to release their fragrance. They are used to flavor teas, liqueurs such as umeshu, or sakura syrup.
• Pickled sakura leaves: Cherry leaves are also salted and pickled, then used to wrap desserts like sakura mochi.

The sakura, or cherry blossom, is one of Japan's most emblematic symbols. It represents ephemeral beauty, renewal and the fragility of life, due to its spectacular but very brief flowering, which lasts only a few days before disappearing.

Every spring, the Japanese celebrate hanami, an ancient tradition of admiring cherry blossoms in parks and gardens. This period is marked by gatherings with family and friends, picnics under the trees, and even seasonal sakura products, such as cherry blossom-scented pastries, teas and drinks.

The sakura is also very present inJapanese art, poetry and philosophy, illustrating the concept of mono no aware, a sensitivity to the ephemeral beauty of things. It is used in many fields, from body care (oils, soaps, perfumes) to traditional cooking, where it adds a refined floral touch.

Its importance goes beyond mere aesthetics: the sakura embodies a philosophy of life, reminding us to appreciate every moment and celebrate renewal every spring.