"The traditional way to toast the season is with a cup of sakurayu, or cherry blossom tea, made by steeping salted cherry blossoms in hot water to create a delicate infusion."
"Sakura-cha is on the menu at SABO, a tea room by renowned designer Shinichiro Ogata, that's housed in the stylish Hanamurasaki ryokan in Ishikawa."
"Japan does a great line in drinking vinegars, and for a really refreshing, non-alcoholic highball, I love sakura-infused rice vinegar, mixed 1:4 with sparkling water."
"Hayashi Honten's seasonal Hyakujyuro Sakura Junmai Daiginjo is a treat. Palest rosé, with notes of pear, red apple skin, wild strawberry, and a mouthwatering, saline finish."
Cherry blossom season in Japan is celebrated not only visually but also through various culinary delights. Sakura blooms are infused into drinks like sakurayu and sakura-cha, which are made from salted cherry blossoms. SABO tea room offers a blend of cherry blossoms and sencha, served until the blossoms fall. Additionally, sakura-infused rice vinegar mixed with sparkling water provides a refreshing non-alcoholic option. Sake also features sakura flavors, with Hayashi Honten's seasonal Hyakujyuro Sakura Junmai Daiginjo being a notable example, produced in limited quantities.
Read at Elite Traveler
Unable to calculate read time
Collection
[
|
...
]