It is well known that cherry blossom are beautiful to look at, however it is much less known that they can be eaten as well.

Of all the cherry blossoms, the Yaezakura serves as the most edible.

The pickling process begins with cleaning up the blossom, followed by sprinkling them salt and leaving them over night. Once dry, pour over some Japanese apricot vinegar and let soak for about three days. Spread petals out and let them air for another three days, finally, the pickled cherry blossoms can be stored in a bottle or jar. They can be stored at about 5C for up to two months.