Sophora japonica is the flower of Sophora japonica, which blooms from April to May every year. It tastes fresh and tender, and generally does not need to be blanched. Sophora japonica can be used to make scrambled eggs, Sophora japonica seeds, steamed Sophora japonica and other delicacies.

Sophora japonica contains 19 kinds of fatty acids, mainly palmitic acid, dibutyl phthalate, stearic acid, linoleic acid and linolenic acid. Sophora japonica contains 14 fatty acids, mainly palmitic acid, 14- methyl pentadecanoic acid, linoleic acid, linolenic acid and arachidic acid. Sophora japonica and Sophora japonica contain odd carbon fatty acids, such as pentadecanoic acid, pearlescent acid, triacetic acid, waxy acid, eicosanoic acid and eicosanoic acid.