I preserved some cherry blossom petals in salt, which was an interesting activity, but then I had to come up with a way of using them.Add jello to your hanami (cherry blossom viewing) bento. It will look like the cherry blossoms are dancing when reflected in the wobbling jello.Add the jello layer once the strawberry pudding layer has set fully.The preserved cherry blossoms will be very salty so rinse thoroughly with warm water before use. Recipe by sinobu2253

Super simple to make and super good to drink! I have another recipe for Japanese cherry blossom tea so if you like this tea go check that out!This recipe isn’t hard. All you really need is some limes and tea! Then you have a slushee!Japanese cherry blossom tea is super expensive if you buy quality. (Which in my family is the only good thing.) it can be up to 20$ for 6 bags!! Crazy...The reason I chose Japanese cherry blossom tea was because it’s a mix. It’s cherry blossom flowers and black tea. The caffeine level is also the highest level for caffeine in tea.The point of this recipe is to have iced tea so ENJOY!

When cherry blossoms are in bloom, I want to preserve them as pressed flowers.It can be done easily using homemade red plum vinegar, so I did so this year as well. Add to baked goods and in bread.There's a bit of salt, but it comes in handy when the water rises and during storage. When using these in dishes, you won't need to add salt.If the cherry blossoms dry out too much, the salt won't stick, so only half-dry.Keeping the leaves and the stems brings out the cherry blossom aroma. Recipe by Mimato

The strawberry tiramisu mousse cake was so delicious so I made a tiramisu with cherry blossom sweet bean paste. It's super delicious.There is no need to add butter and milk if you don't want to.Dissolve the food coloring in 1 or 2 drops of water.Adjust the granulated sugar according to the sweetness of the cherry blossom sweet bean paste that you use.Wrap the round mold in Step 10 with aluminum foil to ensure the batter doesn't leak out. For 18 cm [7.1 in] round mold. Recipe by ko-ko

This tea is super tasty and super good for you! I love this tea with some shortbread cookies and a warm fire! Enjoy!

I thought that if the salt-cured cherry blossoms used as decoration were fluffier, that they'd look cuter, especially on western styles sweets. This recipe came to me when I was making cherry blossom salt, cherry blossom sugar and cherry blossom powder. I really recommend this on cherry blossom flavored sweets!The reason for soaking them for a long time to de-salt them is so that they won't taste salty. Drain the blossoms verrry gently, or they won't open up nicely. Just pat them dry gently with paper towels. Recipe by Minori105

I saw a pudding topped with jelly with cherry blossoms in it at a pastry shop that was so cute, so I used that as inspiration to create a mousse cake.If you are using the type of gelatin that needs to be softened in water, use part of the water in the recipe for that step. Gelatin will not set if you let it boil, so please pay attention to the temperature when you heat it. When chilling the mousse in step 8, it tends to firm up fast once it starts to set, so pay attention. Recipe by Pu-kosan

My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe!The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro

I came up with a snack for springtime.I'm glad I was born Japanese. I want to view the cherry blossoms with that thought in mind.Remove the salt from the salted cherry petals.Mix well so the matcha powder doesn't turn lumpy.After combining the milk, matcha powder, and sugar, if you let it sit, the lumps of matcha powder should dissolve.Prepare the steamer when filling the cups in Step 5. Recipe by Burinko

I was tempted by the beautiful cherry blossoms and bought 50 g. Here I made salted cherry blossoms for the first time. To prevent the flowers from blooming, I placed them in the fridge right after I bought them, and even though they were in there for days, they came out delicious. Next year I'm planning on making a lot of salted cherry blossoms, and using them in a variety of dishes. Recipe by Masako Bishoku

I wanted to make cute bento to surprise my kids when we go cherry blossom viewing.None. Recipe by Kurukurupaseri

Note that 1 pinch = a pinch using 3 fingers; a small amount = a pinch using 2 fingers.This is a seasonal steamed sticky rice.If you cook the rice with a bit more water than is indicated here and wrap the rice around a ball of sweetened red bean paste, you can make pretty and delicious domyojiko cherry blossom ohagi dumplings.See.When wrapping the cherry leaves around the rice balls, put the veiny side inside.The delicate aroma is the key, so just season the rice lightly. The saltiness of the cherry leaf is the key to whether the rice balls taste very salty or not so salty. De-salt the leaves to taste.Sweet (mochi) rice absorbs 80% of the water regular rice does. Recipe by La Land