To Eat or Not to Eat: The Sakura Leaf
The question of whether to eat the decorative leaf on a sakuramochi—a traditional Japanese rice cake—is a common one, even among some Japanese people. The short answer is: yes, the leaf is edible, and its consumption is a matter of personal preference and regional tradition. The leaves wrapped around these sweets are not just for decoration; they impart a distinct, aromatic flavor. However, not all cherry leaves are created equal, and proper preparation is critical for safety.
The Importance of Salt-Curing
The key to making the sakura leaf palatable and safe for consumption is a process called shiozuke, or salt-pickling. Raw cherry leaves, like other parts of the cherry tree, contain cyanogenic compounds that can be mildly toxic in large quantities. The pickling process breaks down these compounds, making the leaves edible and enhancing their flavor.
Traditional Japanese methods for making pickled sakura leaves involve several careful steps:
- Harvesting: Young, tender leaves, typically from the Oshima cherry (Prunus speciosa) variety, are harvested after the blossoms have fallen. This is because the Oshima cherry produces large, hairless leaves with a particularly strong and pleasant aroma.
- Blanching and Salting: The leaves are briefly blanched in boiling water and then pressed between layers of coarse salt in a weighted container, often with the addition of plum vinegar (umesu).
- Aging: The leaves are left to pickle for several weeks, or even up to a year, to fully develop their signature vanilla-like scent and flavor. This process not only preserves the leaves but also mellows the intense, grassy bitterness of the raw leaf.
The Taste Profile of a Pickled Sakura Leaf
The most prominent flavor of a properly prepared pickled sakura leaf is a unique salty-sweetness with a floral, vanilla-like fragrance. This is due to a natural compound called coumarin, which is released during the pickling process. When paired with the sweet red bean paste (anko) inside a sakuramochi, the saltiness of the leaf creates a harmonious balance of flavors that is highly prized in Japanese confectionery.
Regional Traditions and Preferences
Eating the sakura leaf is not a hard-and-fast rule, and preferences can vary significantly, even within Japan. The etiquette often depends on the style of sakuramochi being served.
Comparing Kansai and Kanto Sakuramochi
| Feature | Kanto-style Sakuramochi (Chomeiji) | Kansai-style Sakuramochi (Domyoji) |
|---|---|---|
| Mochi Dough | Made from wheat flour, resulting in a thin, pancake-like wrapping. | Made from domyojiko (coarsely-ground steamed glutinous rice), creating a grainier texture. |
| Wrapping | Often uses multiple large, fresh-looking leaves. | Typically uses a single, sometimes softer, leaf. |
| Leaf-Eating Etiquette | The founder of Chomeiji, the origin of this style, recommended removing the leaves, as they were primarily for aroma. | Many prefer to eat the leaf to experience the full salty-sweet contrast. |
| Popularity | Prevalent in and around Tokyo. | Popular in the Osaka and Kyoto regions. |
Potential Health Benefits and Cautions
In Japanese traditional medicine, pickled cherry leaves are sometimes used for their purported anti-inflammatory and antioxidant properties. The natural coumarin in the leaves has anticoagulant properties, though the amounts found in a standard serving are mild.
Warning: It is critical to stress that only properly prepared, pickled leaves from specific edible varieties of cherry trees should be consumed. Raw leaves or those from different species of cherry trees (such as cherry laurel) can be toxic due to their higher concentration of cyanogenic glucosides. Never pick and eat leaves directly from an unknown cherry tree.
Conclusion: A Taste of Spring
Whether you choose to eat the sakura leaf or not, understanding its role in Japanese cuisine enhances the experience of enjoying seasonal treats like sakuramochi. The delicate floral fragrance and salty flavor are integral to the dish's character, and the tradition of using pickled leaves is a testament to Japanese ingenuity in preserving and celebrating the fleeting beauty of spring. For those curious, trying a small bite of the pickled leaf is the best way to discover if its unique flavor profile is for you.
Culinary Uses of Pickled Sakura Leaves
Beyond sakuramochi, pickled sakura leaves have a versatile place in Japanese gastronomy. Their distinctive flavor and aroma can be used in both sweet and savory applications.
- Infusions: Dried or pickled leaves can be steeped in hot water to create a delicate and aromatic tea.
- Baking and Sweets: The leaves can be incorporated into pastries, cookies, and cakes, or used to infuse jellies and ice cream.
- Savory Dishes: The salty, floral leaves can be chopped and mixed into rice dishes like onigiri or used to wrap steamed fish and rice balls, similar to seaweed.
- Condiments: Chopped or minced leaves can be used to add a unique flavor to various dishes, including beef and veal tartar.
The Verdict: The Experience is Yours
In the end, there is no single right way to enjoy a sakuramochi. Some prefer the pure sweetness of the mochi, while others find the savory, floral bite of the leaf to be the highlight. The decision to eat the sakura leaf is yours alone, and either choice allows you to savor a piece of Japan's rich culinary tradition. To find quality ingredients for your own sakura-inspired dishes, you can find pickled leaves in specialty Asian food stores or online from Japanese food purveyors like Nishikidôri.
