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

I wanted to make a dessert that I could take to a cherry blossom viewing.When I added the soda, it bubbled up a lot and I thought that the bubbles will go flat, but the jello texture was airy and bubbly. This jello is light, smooth and delicious. If you use red wine, the colour doesn't turn pink so I used rosé wine instead. Recipe by Asamato

I wanted to make a mildly sweet version of this when I was recovering from an illness.If you change the food color, you can make different variations.If you make a large batch, store in the refrigerator or freezer. Recipe by Otometeo

I wanted to make adorable Japanese sweets that were perfect for spring, so I did some experimenting with uiro dough, trying to make it not too stiff but not too soft. Finally, I thought it looked about right, so I uploaded the recipe.If you need to re-shape the dough, roll it into a ball, cover it with plastic wrap and microwave it for 30 seconds, then stretch it out. If you have too much of the shiro-an, it'll stick out of the sides, so be sure to match the amount of bean paste to the size of the circle of dough. My microwave is 600w, but yours may differ, so please adjust the microwave time in step 3 accordingly. The grains of flour shouldn't be visible, and it should be springy. When the dough dries out it gets hard, so you may want to cover it with plastic wrap while you're working. Recipe by Shiropiyo

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

This is a variation of "The Whole Can! Pineapple Jelly ID: 1108930."When using gelatin, it will melt and fall apart if left at room temperature. It is wise to show everyone quickly, and immediately divide it into individual portions. Agar agar holds much better, but it'll be a bit watery. For 1 can worth. Recipe by Asamato

I made the chick version of, "Lovely Shiro-tan Seal Shaped Japanese Traditional Sweets". After making the seal Shiro-tan, I just had to make chicks too.Unfortunately, when you use food coloring, your towel might also get dyed a bit. If you wash it immediately afterwards you should be able to get most of the dye out, though. For 5~6 chicks. Recipe by Shiropiyo

I added salt preserved cherry blossoms and dyed the rice pink with red food coloring to the usual ohagi. The fragrance of the cherry blossoms makes them delicious, and they were a hit!This is my own way of making ohagi, but feel free to use this recipe as reference and the ohagi the way you're used to. By the way, my kids like ohagi more than sakura mochi (since ohagi has more bean paste). The cherry blossoms make these feel very elegant, so they'll be happily received as a gift. Recipe by miyuki12

I made a video clip of this "nerikiri" last year, but I did not write down the recipe. As requested, I uploaded the recipe.I hope you can brighten up your day with this sparkling Japanese confectionary during the rainy season.It looks more transparent and prettier if the snail shell is not too dark in color. For 2 servings. Recipe by decocookie

This is the dessert that I had a study group meeting.This is the time of year (July) that fresh lychee can be seen in supermarkets. Please try to make this with fresh lychee. It can also be made with frozen lychee. If you don't have agar, you can use 7 g of gelatin instead. Recipe by Go-pa-ra

I made this classic jello for my family, who prefers their jello on the firm side.I've been making this with Kawachibankan (Japanese pomelo).If you don't use a lot of iyokan, it doesn't look grea, so when you add water make sure it's enough to cover the fruit.In Step 6, if the iyokan is too cold, the gelatin will probably set with lumps, so warm slightly in the microwave just to be safe. Recipe by cafe-cafe

The yuzu an roll cake that I made for New Year's was such a hit that I decided to try making a cherry blossom version.I changed "2 teaspoons soy milk" to "1 teaspoon soy milk + 1 teaspoon vegetable oil".When I tried substituting the salt-pickled sakura leaves for some sakura leaf powder I found in the supermarket, the cake did turn a greener colour but it also gained a superbly salty flavour. Recipe by Makunouchi