• Cherry blossoms, sakura, represent the essence of spring for the Japanese. Besides admiring the spectacular cherry blossoms, eating sakura-flavored foods is a way to celebrate the season when nature comes to life.
In the spring, the streets of Tokyo are full of drinks and snacks with delicate pink flowers, which are also available on supermarket shelves outside of Japan, as consumers around the world are seduced by the fairy-tale appearance, Japanese exoticism and exquisite aroma of sakura. In fact, with a simple Google search Japan + spring (Japan + Spring) the result will be an exhibition of dreamy images of cherry blossoms.
Japan is undoubtedly still the largest market for sakura-flavored foods, but connoisseurs Press Tomorrow notes increased interest in cherry blossom flavor globally. After Japan, the delicate taste of cherry blossoms captivates the imagination of pastry chefs, chocolatiers and confectioners around the world, penetrating the markets of the USA, Spain, France and China.
Sakura – Japanese cultural symbol
The cherry blossom is not only popular because of its beauty. Its deep symbolism dates back thousands of years in Japan. To the Japanese, sakura blossoms represent the fleeting nature of life, beauty and renewal, making them highly valued in Japanese culture and tradition.
Sakura-flavored foods and drinks have been around for a while, and we can mention cherry blossom infused liquor, salted cherry blossom rice, or sakura mochi, a specific Japanese dessert consisting of a sweet glutinous rice cake filled with sweetened red bean paste (anko) and wrapped in a pickled cherry blossom leaf.
Cherry blossom has a subtle aroma and delicate taste. Many say that the understated charm of sakura recalls the joy of spring. The delicate taste has floral notes and a hint of sweetness. Contrary to what we might expect, the leaf of the cherry blossom has a stronger aroma than the flower.
Cherry blossom in original products
The cherry blossom season lasts no more than a few weeks and the flowers are fragile, so most of the culinary uses of sakura do not come from fresh produce. Traditionally, cherry blossom petals and leaves are pickled in salt and vinegar to preserve them. The leaves are then used as a wrapper for mochi or glutinous rice desserts, and the flowers serve as a flavoring and decoration for pastries.
Freeze-dried sakura is perfect for drinks decorated with whole cherry blossoms or petals. The most commonly used is sakura powder, as it provides both color and a delicate flavor to the desserts to which it is added.
Sakura pink is not necessarily obtained from cherry blossoms
It's not just the parks and trees that turn pink in spring in Japan, but the grocery store offerings take on a glamorous pink hue as soon as winter is over. Major companies are launching limited edition sakura-themed products in packaging printed with cherry blossom patterns.
Beverage brands such as Coca-Cola and Asahi celebrate cherry blossom season with seasonal packaging, pocky launches cherry blossom flavored cookie bars, and the selection Sakura from Starbucks turns into a line of products including thermoses, mugs, cups, desserts, all in shades of delicate pink.
Every major fast food chain in Japan offers a limited sakura menu with hot and cold drinks and sweet snacks. And since the latest Taste Tomorrow global consumer survey pointed out that 64% of consumers agree that food that looks good also tastes good, these pink foods are a sure hit with customers. As a plant, the cherry blossom also ranks well in both taste and health, which further enhances the appeal of desserts containing sakura.
But when consumers choose to try one of the pink sakura foods, chances are they contain more than just cherry blossoms. Because of the much too delicate flavor, sakura is sometimes combined with other flavors such as red bean paste, chocolate or matcha. But more often than not, desserts and drinks that celebrate sakura pink are actually strawberry or other fruit flavored. The spring appearance of sakura and its symbolism is more important than an actual aroma of cherry blossoms.
Manufacturers use sakura in limited editions of their own products for the delight of consumers
Established brands are already adopting the sakura trend in pastry and chocolate. For example, especially for the Japanese market, the Swiss chocolate company Lindt releases a cherry chocolate, spring exclusive, giving a new look to their iconic chocolate candy: Sakura & Cream. This white chocolate with strawberry powder has a cherry blossom flavored filling. package special with a cherry blossom motif is available for a limited time only.
The undisputed star of the Japanese cafe chain's spring menu Ready it's Sakura Mont Blanc. Mont Blanc cake usually consists of sweetened chestnut puree in the form of vermicelli, topped with whipped cream and sprinkled with powdered sugar. Sakura Mont Blanc is made from matcha green tea top, topped with whipped cream and finished with a mixture of white anko (sweet bean paste) and sakura cream.
Limited edition sakura desserts
Japanese candy brand Yoku Moku was inspired by European-style butter biscuits, with founder Noriichi Fujinawa determined to bring them to Japan and create his own versions. This spring, the company launched a limited collection of sakura cookies: The Double Chocolate Sakura, two delicate pink cookies filled with white chocolate, cherry blossom powder and almonds. These delicate, flower-flavoured desserts were presented in a special packaging with cherry blossoms against a bright blue sky.
We can't ignore the Sakura Mochitto Donut from either Mister Donut, which were available for sale from the end of February until the end of March. This special collection boasts four assortments of mochi-textured doughnuts, each with unique toppings and fillings. The four mochi donuts are designed to reflect the progression of cherry blossoms, with the donuts symbolizing the stages from budding to full bloom and finally to the gentle flutter of petals.
The delicate aroma of cherry blossoms with their ephemeral beauty has conquered not only Japan, but has also expanded into international markets, the creative use of sakura in desserts and pastries highlighting how a unique cultural symbol can inspire and transform consumer tastes globally , bringing the subtlety of flavors, refinement and Japanese aesthetics to kitchens around the world.
Article and photo source: Taste Tomorrow – Pink sakura is a blossoming flavor trend in pastry and chocolate; www.savvytokyo.com, www.coca-cola.com.
Article written by Gabriela Dan, Editor of Arta Albă
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