When it comes to food related to cherry blossoms, the first thing I think of is cherry blossom wine. I once saw it on a treasure, and it was packed in a long glass bottle, with tender powder and bright color. When I looked at it, I was inspired to buy it, so I bought it without hesitation. After drinking it, it was a little sweet. Cherry blossoms are edible, but not all of them can. There are many varieties of cherry blossoms. Japan eats the most, with Yaeyama Sakura eating the most, and Guanshan Sakura can also eat it. Eating methods include salted cherry blossoms, cherry blossom tea, cherry blossom sushi, cherry blossom cold noodles, cherry blossom ice cream, cherry blossom soup, cherry blossom wine and so on.
In the season when Sophora japonica flowers are fragrant, take unopened buds. Rinse with salt water, blanch, and wrap with pork stuffing into big steamed buns. The feeling of early summer is eaten in one bite, preserved after freezing, and can be eaten all year round. Cherry blossoms first originated in China, but I don't know when they spread to Japan, making Japanese cherry blossoms very famous. Cherry blossoms are rich in vitamins, which can not only be used as beauty products, but also be eaten. Let's share a delicious dessert made of cherry blossoms. The leaves of flowers can be made into dried salted cherry leaves, which can be used for making tea, or bath dew for bathing, and dried salted cherry leaves can also be added into food.
Cherry blossoms can not only be viewed, but also be made into various foods, such as cherry blossom, cherry blossom wine, cherry blossom soup, cherry blossom meatballs, etc., which can be regarded as the characteristic seasonal food in spring in Japan. Among them, "Hachikanyama Sakura" with a deeper red color is the most commonly used variety, while others can be eaten, such as Oshima Sakura and Yoshino Sakura. Please don't try uncertain varieties at will to avoid causing adverse reactions. The inedible varieties can be used as ornaments after being salted.