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Cherry Blossom Article (Not working with this one)

Culinary use[edit]
Pickled blossoms

A cup of sakurayu

Cherry blossoms and leaves are edible and both are used as food ingredients in Japan:


 * The blossoms are pickled in salt and umezu (ume vinegar), and used for coaxing out flavor in wagashi, (a traditional Japanese confectionery,) or anpan, (a Japanese sweet bun, most-commonly filled with red bean paste).
 * Salt-pickled blossoms in hot water are called sakurayu, and drunk at festive events like weddings in place of green tea.
 * The leaves, mostly from the Ōshima cherry because of the softness, are also pickled in salted water and used for sakuramochi.
 * The fruit, the sakuranbo, is small and does not have much flesh beyond the seed within. Due to their bitter taste, the sakuranbo should not be eaten raw, or whole; the seed inside should be removed and the fruit-itself processed as preserves.

Since the leaves contain coumarin, which is toxic in large doses, it is not recommended to eat them in great quantities. Likewise, the seeds should not be eaten.