Cherry Blossoms, Or Sakura, Can Be Admired Especially During Spring Time In April, But Their Flavor Can Be Enjoyed Year-Round! For Centuries, Cherry Blossoms Are Pickled And Preserved By Soaking Them In Ume Plum Vinegar To Preserve The Beautiful Pink Color. Pickled Cherry Blossoms Are Originally Used To Make Sakura Tea, Which Is Used On Special Occasions Such As Weddings, To Celebrate New Beginnings And Beauty. When Cooked Together With Rice It Not Only Creates A Beautiful Colorful Contrast But The Rice Also Absorbs The Flowery Aromas Of The Cherry Blossoms.
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