Tag: Cherry blossom

In Japan, around 80% of all edible cherry blossom leaves come from the Oshima-zakura variety, primarily grown in the Izu region. For centuries, these leaves have been pickled and used in traditional sweets and savory dishes, but many outside Japan still wonder: do you eat the sakura leaf or discard it?

The individual petals of a fresh cherry blossom contain a negligible amount of calories, primarily because they are so small and delicate. A single bloom holds far less than one calorie, which is why calorie counts for 'cherry blossoms' typically refer to processed food items, like salty confections or desserts, rather than the fresh flower itself.

Sakura powder, a cherished ingredient in Japanese culinary arts, is famously derived from the petals and leaves of cherry blossoms, capturing the fleeting essence of spring. This fine, pink powder, made from traditionally preserved sakura, adds a subtle, fragrant, and beautiful visual element to a wide array of sweet and savory dishes.

Authentic *sakurayu*, the traditional Japanese tea made from pickled cherry blossoms, is naturally caffeine-free, offering a beautiful and calming floral experience. However, the caffeine status of your beverage depends entirely on its ingredients, as many modern variations incorporate caffeinated tea leaves.

While raw cherry blossoms contain no caffeine, traditional Japanese sakurayu, or cherry blossom tea, is made from pickled blossoms and is naturally caffeine-free. However, many commercially available 'sakura' teas are blends that include caffeinated ingredients like green or black tea, leading to confusion about the presence of caffeine in sakura-flavored drinks.