People who have the means and leisure to travel at whim often do so in pursuit of a passion. Some follow the sun, others follow food, music, art, or sports. Romantics follow their hearts.
Me, I would follow flowers.
At the top of my itinerary would be Japan in March. There you would find me, in a cherry blossom-induced delirium, standing like Julie Andrews on top of that mountain– eyes up, arms outstretched; twirling like a dervish–reveling in a blizzard of cherry-pink petals.
The Japanese are serious about cherry blossoms (sakura) and the ancient custom of flower-viewing (hanami). The cherry-blooming forecasts (sakura zensen) are watched fervently and the occasion is observed with reverence and enthusiasm.
Cherries belong to the plant genus Prunus, and are a member of the large family Rosaceae, which includes other aromatic fruits such as almonds, peaches, plums, apricots, apples, pears, quince, blackberries, raspberries, strawberries, loquats, and roses.
The flavor of cherries are defined by benzaldehyde (sour cherry, bitter almond) and coumarin (vanilla, sweet grass, hay).
black sesame ganache
cherry yogurt panna cotta
rose-mahleb semifreddo
raspberry meringue
pink peppercorn crisp
sour cherry glass
maraschino almonds
cherry petals
cherry leaf
Download recipe: Sakura
Playing with Fire and Water 
I’ve been reading your blog in the past weeks and your work is just a-ma-zing! Well done! Your recipes look just great and I’m sure they’re delicious too, of course…
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Boy is my timing bad! Cherry blossom season just ended in Seattle, and we have an old, gorgeous white tree in our yard. I was thinking “boy, I should really find out if those flowers are edible”. Next year. Your composition in their honor is stunning.
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I love the idea of cooking with flowers specialy for the upcoming Mother’s day weekend.
Complements to your creative work.
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Beautiful plating. Your mention of the prunus genus and coumarin got me thinking of two of my favorite flavors and aromas: rosehips and woodruff. Woodruff syrup is combined in Germany with tart Berliner weisse beer, so I thought it might also go well with the herbal tartness of rosehips. Woodruff in its natural state has so much more of of a hay and vanilla aroma than the oversweetened German woodruff syrup. I can’t think of how the two could be combined culinarily, but you seem to have a particular genius for this type of thing. Maybe as two separate gelees or alcohol infusions? Just thinking.
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Absolutely beautiful!
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Stunning!
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This is beyond exquisite. I’ve just discovered your blog via tastespotting and can’t wait to look at all your incredible creations. Such creativity! It’s wonderful.
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Oh my goodness!!! … sorry, couldn’t help it 😀 I haven’t been to Japan and would have to make it soon. Your works are really beautiful… capturing the essense of this gorgeous flower and her spirit. The only close resemblance…well, almost… of this sakura is colorful Tecoma or Tabebuia rosea, from a distance. That’s what I can find back home in my island 😀 Still there’s hope to see sakura, dancing under the tree and picnic with lots of onigiri and wagashi!
You got a fabulous site and am gawking at your nimble fingers and photos! Thumbs up from me 🙂
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stunning work!:)
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ridiculous seriously incredible i can under stand how long and how much thought went into this and it is just breathtaking. not only does it look real you found a way for the flavors to come together too. keep it up and thank for the generous recipes
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There is a sakura flavor extract – I think from Japan, though, making it a little difficult to come by, but might be interesting.
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This is amazing!
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