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

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

This year, for the first time, I created dishes using pickled cherry blossoms. Since I wanted to make my own, I had my mother teach me.Use cherry blossoms that have blossomed 50 to 70 percent. If they are fully blossomed, the petals will come off. The ingredient amounts are approximate. Start with a layer of salt, alternate with the petals, and finish with the salt in the end. Once the cherry blossoms are salt-packed in the jar, fill it with enough plum vinegar to cover. For 1 jam jar. Recipe by Kazapi-

These taste and look completely different from the lightly preserved sakura blossoms that are sold in stores, so definitely try it out. It'll depend on the amount of flower blossoms you decide to preserve, but I found that I wasn't able to extract enough moisture at times, so I adjusted the amount of salt to 40% of the sakura.If it's warm, your sakura flowers will continue to open up while they're being preserved. Try to handle your blossoms as gently as possible, so they don't break apart. Even if the weight you use seems a bit too light, don't worry too much. It's important to stay patient until the salt dissolves and enough moisture starts to seep out of the petals. If the weight is too heavy, it'll crush your flowers. Both flowers that have opened up too much and buds that are still too hard will lessen the flavor and fragrance of your preserves. Recipe by commeline

Sakura is so beautiful in spring that this is my way to honor these awesome treasure. Using a traditional Japanese way of preserving sakura.

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 created this recipe because I'm hooked on baking steamed bread.A hint is to wrap the steamer lid with cloth. When the bread cools, wrap with plastic wrap to keep at room temperature. It would be very delicious on the next day even if you make the bread a day before you go out for cherry-blossom viewing. Recipe by Asamato

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

I saw these pickles with cherry blossoms at a grocery store, so I wanted to try to making some at home.Be careful not to injure your fingers when you use the vegetable slicer to slice the turnip. Choose a flavorful vinegar that is not too tangy. Recipe by Asamato

When I tried making some Kanto-style sakura mochi I ran out of cherry blossom leaves! Suddenly I had a brainwave and I made these very pretty sakura mochi instead. They look good for Girl's Day as well.The cherry blossom petals will be quite salty so make sure to rinse the salt off well. Think carefully about where to place the cherry blossom petal in the batter (the centre is not a good place). You should place them somewhere where they will appear near the edge of the roll. Recipe by Smuchi

I just couldn't wait to use my new cherry blossom cookie cutter.You need the ham for the pink cherry blossom colour, but you can add cucumber for a nice crunchy texture. For 3 servings. Recipe by Asamato

All of a sudden, I thought "Couldn't I make this with things I already have in my pantry?"If you add too much food coloring, the color will just look tacky, so watch over it.*The first picture looks slightly muted, but it's a much softer pastel color. Two leaves seem to be about right. You can also try using store-bought chunky red bean paste or smooth bean paste. For about 110 g. Recipe by Makunouchi