In Japan, cherry blossoms herald the start of spring. Their full bloom is a sight to behold—but one all too brief, lasting only days before the petals fall to the ground.
Though their bloom is short-lived, the edible blossoms are commonly preserved “as a way to commemorate the fleeting symbol of spring,” writes Namiko Chen, the San Francisco-based home cook behind Japanese food blog Just One Cookbook. Flower buds are hand-picked when still young and tender, then pickled and dried in ume plum vinegar and salt over the course of several weeks.
