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Vegetables from Japan
Edible flowers, above all double cherry blossoms, are packed with salt and white plum vinegar under a weight for three weeks to a month, squeezed, shade-dried and coated in more salt. This is a boundary entry. It is a salt and acid cure, and no source describes microbes doing the work.
| Cherry flowers100 g | Kanagawa's small-batch recipe; growers use double cherries, but single flowers work too[kanagawa] |
| Salt, for pickling16 g | [kanagawa] |
| White plum vinegar50 ml | From ume salted at 18%, which keeps for years[kanagawa] |
| Salt, for finishing20% of the dried flower weight | [kanagawa] |
Total time across the recorded steps: 21 days – 30 days
What changes: Cherry flowers are picked just before they open fully
Kanzan double cherries flower late; picking starts in mid-April, before the flowers open so they do not fall apart in the tub. Kanagawa picks clusters with one flower open, one most of the way and one in bud.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Edible flowers, above all double cherry blossoms, are packed with salt and white plum vinegar under a weight for three weeks to a month, squeezed, shade-dried and coated in more salt. This is a boundary entry. It is a salt and acid cure, and no source describes microbes doing the work. Made in 6 steps over 21 days – 30 days. The longest step, weight and cure, takes 21–30 days (MAFF 2026). Salt is 20 % (Kanagawa Agricultural Technology Center 2026).
| Main step | 21–30 daysReported[maff-tf-sakura] | Weight and cure |
|---|---|---|
| Salt | 20 %Reported[kanagawa] | Coat in salt and store cool and dark |
Hanazuke cures flowers, not leaves or roots, mostly with salt. Cherry blossom is cured with white plum vinegar, and chrysanthemum petals may be buried in red miso.
Kanagawa advises pickling the flowers at once after picking, because flowers packed in a bag build up heat and go stale. Dust and small insects are washed off first. The finished flowers lose colour and scent when kept warm or in the light, so they go in a cool, dark place, and the fridge is best. The white plum vinegar comes from ume salted at 18%, which keeps for years in a glass jar.
Every number is labelled with how it is known. How this atlas is made
Salted cherry blossom has been made around Odawara and Hadano since the late Edo period. The area now grows 80–90% of Japan's edible double cherries, and Senmura in Hadano is known as the village of double cherries.
