🌸 A Taste of Spring: Discovering Sakura Jam at Usuzumi-Zakura

A Slow Bloom in Neo Valley

Hiromi and I recently visited Neo Valley to see the revered Usuzumi-Zakura, one of Japan’s oldest and most treasured cherry trees. The legend surrounding it is as deep as its roots, and even though it wasn’t yet in full bloom—just around 40%, with petals still tinged in reddish hues—the sight was quietly mesmerizing.

There’s something humbling about witnessing a tree that has stood for over 1,500 years, patiently greeting another spring.

A Sweet Surprise Among Food Stalls

As we wandered through the nearby food stalls—set up for the hanami season and buzzing with the scent of grilled treats and the warmth of local hospitality—we stumbled upon something unexpected: sakura jam.

I had never seen it before. A small, elegant jar filled with soft pink jelly and real cherry blossom petals caught our attention. It felt like spring, captured and preserved. Out of curiosity (and maybe a bit of excitement), we bought a jar to take home.

What Is Sakura Jam Made Of?

Sakura jam is a seasonal Japanese delicacy made from:

Salt-pickled cherry blossoms (shiozuke, often from the yaezakura variety)
Sugar
Lemon juice (to brighten the flavor and enhance the pink hue)
Sometimes pectin or agar, to create a soft, spreadable consistency

Some versions might include a touch of food coloring, but many rely entirely on the natural blush of the blossoms and citrus.

How Does It Taste?

Delicate and refined. The flavor is:

Lightly sweet, not overpowering
Gently floral, like the scent of cherry blossoms carried on a spring breeze
With a subtle hint of saltiness, a nod to the traditional preservation method

It’s a unique taste—soft, elegant, and deeply tied to the fleeting beauty of the sakura season.

How to Enjoy Sakura Jam in Japan

In Japan, sakura jam is often used:

As a spread on toast, scones, or crackers
Stirred into yogurt or tea
As a topping for chiffon cakes, panna cotta, or mochi
Even in creative seasonal lattes and desserts

Back home, we first tried it on warm toast and later added a spoonful to plain yogurt. Each time, it transported us back to Neo Valley—to that cool spring air, the ancient tree still waking up, and the unexpected joy of discovery.

More Than a Souvenir

That jar of sakura jam turned out to be more than just a sweet treat. It became a gentle reminder of the day Hiromi and I spent beneath the early blossoms, discovering flavors and stories we hadn’t known before.

Sometimes, it’s not the fully bloomed moment that leaves the deepest impression, but the quiet beauty unfolding just before.