Cherry Blossom Tree Cat

• The blossoms are pickled in salt and Umezu (Ume vinegar), and is used for coaxing out flavor in Wagashi, (a traditional Japanese confectionery,) or Anpan, (a Japanese sweet bun, most-commonly filled with red bean paste.)
• Salt-pickled blossoms in hot water is called Sakurayu, and is drunk at festive events like weddings in place of Green tea.
• The leaves, mostly from the Ōshima cherry because of the softness, are also pickled in salted water and used for Sakuramochi.
Since the leaves contain Coumarin, however, it is not recommended that one eats them in great quantities, due to its toxicity.