Category Archives: The Taste of Japan

Top Recipes with Pickled Sakura Cherry Blossoms from Japan

List of Japanese Recipes with pickled Sakura

Sakura cherry blossoms are a classic Japanese ingredient, which not only has a very unique flavor but also adds beauty to dishes. This list of recipes with pickled sakura includes Japanese traditional recipes as well as contemporary westernized recipes as well.

This sakura tea is slightly salty and a very typical drink for celebrations such as weddings in Japan. The flower unfolds in the hot water and adds beauty to the elegant flavor of sakura.


Sakura Rice is a very simple and easy to make recipe with pickled sakura. When cooked with rice the salt of the pickled sakura emphasizes the beautiful flavor of the cherry blossoms.


Sakura Mochi is a rice cake made of sweet rice. It is THE classic recipe for pickled sakura and you can have them literally everywhere in Japan during the cherry blossom season.

Recipe by: BeBe Love Okazu

Sakura Yokan is a kind of jelly also very nice in summer. This recipe is easy and quick to make and the Yokan tastes and looks fabulously and will impress your family and friends.

Recipe by: Bohnenhase

Sakura Anko Mushipan is a kind of Japanese style muffin. Mushipan means steamed bread. It is fluffy and soft and the flavors of anko bean paste and sakura are a nice combination of typical Japanese sweet ingredients.

Recipe by: Bohnenhase

This Sakura Jelly is almost like a painting. Sakura flowers in a clear jelly (made with the pink soaking liquid of the sakura) with a base of dark cherry mousse and cherries.

Recipe by: Hunger Hunger

Sakura Cherry Blossom Cheese Cake is a wonderful blend of Western and Japanese cuisine. The soft flavor of the cheese cake is a perfect base for the subtle aroma of the sakura flowers.

Recipe by: Nina

These Sakura Cookies are easy to make and the simple cookies help to bring out the flavor of the sakura flower. The cookies look really cute and also make a perfect gift during cherry blossom season.

Recipe by: DailyDelicious

This Sakura Layer Cake combines two of Japan’s famous ingredients: Sakura and Matcha tea powder. The result is a wonderful sponge cake with typical Japanese aromas and beautiful green and pink colored layers.

Recipe by: Feast Your Eyes

A Sakura Rare Cheese Desert that is so beautiful with the pale pink on the creamy white. The delicate flavor of the sakura is a wonderful combination to the creamy aroma of the rare cheese.

Recipe by: evan’s kitchen ramblings

The Sakura Chiffon Cake is a wonderful combination of Western and Japanese flavors. The aroma of the sakura flowers blends very well with the smooth and light flavor and consistency of chiffon cake.

Recipe by: Da Washoku Kitchen

The Sakura Macaron is another fantastic example of blending Western and Japanese food culture. The result is a beautiful pink macaroni with the subtle flavor of sakura cherry blossoms.

Recipe by: Bobbies Baking Blog

Sakura Onigiri are a Japanese classic. Enjoy rice balls with the flavor of sakura. The salt from the pickled sakura naturally also seasons the rice. Easy to make – just enjoy!

Recipe by: The Delectable Hodgepodge

The Sakura Roll Cake has a very intense flavor of Sakura due to the Sakura Creme Mousseline filling. The dark pink filling also makes a nice contract to the soft color of the cake.

Recipe by: Traveling Foodies

The Sakura Cake is a very nice recipe for a Sakura Chiffon Cake. The sakura flowers on it’s top are a beautiful decoration and the subtle flavor of sakura blends nicely with the soft chiffon cake’s texture.

Recipe by: Happy Home Baking

This post is based on above recipe for Sakura Cookies from DailyDelicious but it adds a lot of nice photos and text to it, so that we thought it is worth adding it to our list of great recipes.

Recipe by: Nasi Lemak Lover

Banner Sakura Onigiri BentoHere is a great recipe for all Bento fans. Little Miss Bento is a blog from bento artist Shirley Wong. She created a wonderful and delicious Sakura Onigiri Bento.

Recipe by: Little Miss Onigiri

Banner Sakura Yogurt Chiffon CakeThis is wonderful recipe for a Sakura Yogurt Chiffon Cake. With the sakura decoration the cake looks just outstanding. As it also uses sakura leaf powder it also has a decent sakura flavor.

Recipe by: Anncoo Journal

Do you know a recipe that is not listed here? Let us know and we will be happy to add it.


Umeboshi (梅干)

The Umeboshi also called “The Japanese Salt Plum” is a very popular sort of pickles (漬け物-Tsukemono) in Japan. It is a pickled plum fruit that comes from the Ume tree.

The Umeboshi have a sour and salty, but also, fruity taste. The Umeboshi have been consumed in Japan for centuries.

Around June when the fruits ripen the Ume plums are harvested.

An important part of the Umeboshi pickling process is to let them dry in the sun during three days around July, it is called the Doyouboshi (土用干し).

Then, they are packed in barrels with salt and stocked.

The best Umeboshi are those that have matured for 3 to 5 years because meanwhile the taste of salt softens.

As only fruits of the highest quality mature well over time a lot of care is taken to select the best fruits. During the maturation process the Umeboshi are regularly checked and turned to ensure that they will have the right moisture at the end of the process.

Traditional Umeboshi have no artificial preservatives since the salt is acting as a natural preservative.

The classical Umeboshi contains around 20% of salt, yet, nowadays, new types of Umeboshi are made with lower salt ratio. It is called Choumi Umeboshi (調味梅干).

The Umeboshi’s taste is said to be very sour and salty but then again various types exist.

There are two basic types of Umeboshi the white one and the red one. The red ones differ in the way that they are prepared with Shiso.  Shiso is coming from a plant and is an important culinary product in Japan. The red Ume plums are usually a little bit saltier than the white ones since the Shiso itself is salty.  The addition of Shiso allows the red Ume plums to have a their own very distinctive flavor. Red Umeboshi are very popular in western Japan whereas people in the Kanto area prefer white Umeboshi

Another distinction is made between the regular Umeboshi and the smaller type. The smaller type is called 小梅 (Koume) which literally means small Ume plums. They can be eaten just like this thanks to their smaller size. It is especially recommended for novices. 小町梅 (Komachiume) or うす塩花梅 ( Usushio Hanaume) are made with the smaller Koume type.

Another type of  Umeboshi that can be found is the 調味梅干し (Choumi Umeboshi). These Choumi Umeboshi have lower amount of salt but they have artificial additives.

Actually, the salt is removed at the end of the pickling process so unfortunately the taste partially fades away.  This is why some artificial additives are especially required to restore and enhance the flavor and increase shelf life.

The less salty the Umeboshi is, the more preservatives (Vitamin B1) are required. Thus, the connoisseurs tend to say that it is not real Umeboshi.

Nevertheless, it is a good product for novices since the taste is not as strong as for classical Umeboshi.

Our producer Chinriu Honten Limited was established in 1871 and is well known all over Japan for its great quality products. Chinriu Honten Limited uses the size 3L (between 19 and 25g) and 4L (between 25 and 32g) Ume plum fruit and only the A type meaning that the fruits must not be either wrinkled or with black spots. It is a family owned company that is cultivating  the tradition of Umeboshi of highest quality.

How to eat Umeboshi:

  • Onigiri: The traditional Japanese rice ball. These rice balls can be eaten anytime a day and have various taste but the rice ball with an Umeboshi in the middle is a classic

To supplement rice the 梅八珍 (Ume Hachin), the花梅 (Hanaume) or the Three Years Matured Umeboshi Pickles (三年漬梅干 – Sannenzuke Umeboshi) are the best.

  • Bento: Umeboshi are often used in Bento, the traditional Japanese lunch box. It is very good to give taste to plain white rice. It is also use for the esthetic of the lunch box indeed in the middle of a square of white rice putting an Umeboshi makes it look like the Japanese national flag.

  • Umeboshi with Katsuoboshi: The Katsuoboshi is made of shave dried Bonito which went through a long and complex process of smoking – drying – fermentation.

We can find this Katsuoboshi in the 梅八珍 (UmeHachin) Pickled Ume with Shiso and Bonito flakes. The Ume plum, Shiso and Bonito flakes are pickled together that is why the UmeHachin Umeboshi has a red color. The UmeHachin Umeboshi is a bit less salty than the classical Umeboshi. Also, at first, the taste of Shiso is very strong and, combined with the sharpness of the Ume plum but then it is the smoky aroma of the Katsuoboshi that remains the longest on the palate. It is also great with rice.

  • Shochu: When drinking Shochu with hot water, it is common to add an Umeboshi in the glass. It is very good but it is also suppose to avoid getting hangover. Also, according to the tradition, the Umeboshi must be change at the fourth glass of Shochu.

  • Teatime: Sweet Umeboshi are often used as an accompaniment for tea or coffee. Even the salted version can be used as snacks during teatime. うす塩type are especially good for eating as a snack since they have a lower percentage of salt.

うす塩梅干 ( Usushio Umeboshi), うす塩花梅 (Usushio Hanaume). Of course teatime is also perfect to enjoy the 梅ジュース (Ume Juice) and the 梅ジャム (Ume Jam). With a very fresh and rich taste, it is perfect during summer. Both the juice and the jam can be eaten with yogurt or used to flavor cookies. Other products to eat as snacks are the 梅しぐれ (Ume Shigure), a gummy Japanese sweet or the はちみつ梅干 ( Hachimitsu Umeboshi), pickled Ume with honey that are also very sweet and fruity. Plus, with only have 8% of salt and the addition of honey, the taste is not that salty and the sweetness stays in the mouth, the sharpness of the Ume fruit combined with the sweetness of honey make this product a delicious accompaniment for teatime.

  • Furikake: It is a dried seasoning to sprinkle over rice. There are numerous sort of Furikake in Japan but the Umeboshi flavored ones, 梅ふりふり (Ume FuriFuri), are very popular. Once again it is a simple and economic way to supplement white rice.

  • Seasoning: There are many seasoning made from Umeboshi such as the 裏ごし梅肉 ( Uragoshi Bainiku) there is two version white and red. The red version differs by the presence of Shiso. These paste of Ume are usually used as condiment when eating meat. Indeed, you can either spread it on thin slices of meat before or after cooking it. The white versions also fits very well fish dishes.

  • Okayu: It is rice gruel; very healthy, it is usually cooked for sick people. Okayu is good for health but the taste is very plain thus Japanese people used to put some Ume plum or 梅びしほ (Umebishiho), a sweet and sour Ume plum paste, in it. Nowadays, Umebishiho is used in many more ways. It also fits western cuisine very well. For instance it is very good to supplement meat dishes or as a dressing for salads. It has a bittersweet fruity taste that brings an original flavor to your cooking.

Effect of Umeboshi on Health: 

- Umeboshi is said to be a great source of energy. It has been consumed for centuries in Japan. Samurais used to eat Umeboshi before the battle for energy and when Japan was still very poor and underdeveloped, peasants used to say that even if they had nothing to eat with just one Umeboshi they could work for one day. It is very good for one’s stamina.

- Umeboshi have a high concentration of citric acid. The citric acid acts as an antibacterial and facilitates the digestion by increasing the production of saliva. In Japan, where people eat a lot of rice, the Umeboshi are very good since the acidity of the fruit really helps digesting.

Learn more about the 梅酒 (Umeshu) the Japanese Plum Wine :

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