As we contemplate the arrival of Autumn Down Under, it’s Spring time in Japan and that means the much-anticipated cherry blossom season.
Known as one of the most beautiful flowers in the world, cherry blossoms – or Sakura – have been around for centuries and are Japan’s national flower.
In March, everyone awaits the arrival of the pink, fragrant blossoms around the country, in fact there is even a countdown as to when the first blooms will appear.
Cherry blossoms reach peak roughly a week after they start opening and the last blooms to open in 2023 are expected to be in Hokkaido towards the end of April.
Hanami – ‘flower viewing’ – is the traditional custom of enjoying the transient beauty of the flowers, whose petals are also edible and used in cookies, panna cotta, jam and cakes.
In 2016, Baskin Robbins Japan released a limited-edition cherry blossom ice cream flavour and two years later, Häagen-Dazs also released a short-run cherry blossom pint for Valentine's Day in the UK.
We also love the fragrance in products such as Bath and Body Works Japanese Cherry Blossom lotion; 30 million units of the mixture of cherry blossom, crisp pear, mimosa petals and sweet sandalwood are sold each year.
Did you know the cherry blossom capital of the world isn’t located in Asia? Macon, Georgia in the USA holds the title with about 300,000-350,000 cherry blossom trees – it also holds the International Cherry Blossom Festival each year.
If you haven’t been to Japan at this time of the year, you are definitely missing out! Don’t worry, this week we have Japan delivered on the plate for you with top dining destinations around the country to visit for a meal; sensational recipes and an in-depth Chef Chat with Kadota’s Aaron Schembri.
Plus, don’t forget to try the Cocktail of the Week from Akaiito co-owner and mixologist Christine Chen – the Shiro Flower.
