19 Delicious Cherry Blossom Recipes Inspired by Japan

Spring is in the air, and what better way to celebrate than with the delicate, floral charm of cherry blossoms? From sweet sakura-infused treats to savory dishes with a hint of springtime magic, these 19 cherry blossom recipes bring a taste of Japan right to your kitchen. Whether you’re craving something light, indulgent, or downright dreamy, get ready to fall in love with every petal-perfect bite!

Cherry Blossom Mochi with Sweet Red Bean Filling

These delicate Cherry Blossom Mochi are as pretty as they are delicious—soft, chewy, and filled with sweet red bean paste for a traditional treat with a floral twist.

• 1 cup sweet rice flour (mochiko)
• 1/4 cup granulated sugar
• 3/4 cup water
• 1/2 tsp cherry blossom extract (or 1 tbsp sakura syrup)
• Pink food coloring (gel or liquid, optional)
• 1/2 cup sweet red bean paste (anko)
• Cornstarch or potato starch, for dusting

1. In a microwave-safe bowl, whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, and 3/4 cup water until smooth. Stir in 1/2 tsp cherry blossom extract and a drop of pink food coloring (if using).
2. Cover the bowl with plastic wrap and microwave for 1 minute. Stir well, then microwave another 30 seconds. Repeat until the dough is thick, glossy, and slightly translucent (about 2–3 minutes total).
3. Dust a clean surface with cornstarch and turn out the hot dough. Knead briefly until smooth, then divide into 8 equal pieces.
4. Flatten each piece into a disk, place 1 tbsp sweet red bean paste in the center, and pinch the edges to seal. Roll gently into a ball.
5. Serve immediately or wrap in plastic to keep soft. For a traditional touch, press a edible cherry blossom petal on top before serving.

The floral aroma and tender-chewy texture make these mochi feel like a spring celebration in every bite. Tip: If the dough sticks while shaping, lightly wet your fingers—it helps prevent tearing!

Sakura Scented Rice Balls

These delicate rice balls are infused with the floral aroma of sakura (cherry blossoms), making them as pretty as they are tasty—perfect for spring picnics or a light snack.

Ingredients:

• 2 cups short-grain sushi rice
• 2 1/4 cups water
• 1 tbsp sakura petals (salted, food-grade)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. In a medium pot, combine the rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 10 minutes.
3. Meanwhile, rinse the sakura petals gently to remove excess salt, then soak them in warm water for 5 minutes. Drain and pat dry.
4. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this into the cooked rice along with the sakura petals.
5. With slightly damp hands, shape the rice into 8 small balls (about 1/4 cup each), pressing firmly to hold their shape.

The subtle floral fragrance and slightly tangy rice make these bites feel like a springtime celebration in every bite.

Tip: For extra flair, press a single sakura petal onto the top of each rice ball before serving.

Cherry Blossom Infused Tea

This delicate floral tea is like sipping spring in a cup—lightly sweet, fragrant, and perfect for slow afternoons.

Ingredients:

• 2 cups filtered water
• 1 tablespoon dried cherry blossoms (food-grade)
• 1 teaspoon honey or agave syrup
• 1 thin lemon slice (optional)

Instructions:

1. In a small saucepan, heat 2 cups filtered water over medium-low heat until steaming (about 180°F—don’t let it boil).
2. Remove from heat, add 1 tablespoon dried cherry blossoms, and steep for 5 minutes. Strain into a cup.
3. Stir in 1 teaspoon honey until dissolved. Garnish with a lemon slice if using.

The blossoms unfurl as they steep, releasing a subtle almond-like aroma that’s as pretty to watch as it is to taste.

Tip: For iced tea, double the cherry blossoms and chill overnight—the flavor deepens beautifully!

Sakura Petal Shortbread Cookies

These delicate, buttery shortbread cookies are infused with the subtle floral notes of sakura (cherry blossom), making them as pretty as they are delicious.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 2 cups all-purpose flour
• 1 tbsp sakura (cherry blossom) petals, dried and food-grade
• 1 tsp sakura extract (optional, for stronger flavor)
• 1 tbsp pink sanding sugar (for garnish)

Instructions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup (2 sticks) softened butter, 1/2 cup granulated sugar, and 1/4 tsp salt until light and fluffy.
3. Gradually mix in 2 cups flour until just combined. Fold in 1 tbsp sakura petals and 1 tsp sakura extract (if using) until evenly distributed.
4. Roll dough into 1-inch balls, flatten slightly, and place on the baking sheet. Sprinkle each cookie with pink sanding sugar.
5. Bake for 18–20 minutes, until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a rack.

The floral aroma and crumbly texture make these cookies feel like a springtime celebration in every bite.

Tip: For extra fragrance, lightly crush the sakura petals before adding them to the dough.

Cherry Blossom Cheesecake with Matcha Crust

This dreamy cheesecake blends floral cherry blossom notes with earthy matcha for a dessert that’s as stunning as it is delicious.

Ingredients:

• Crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ cup melted unsalted butter, 1 tbsp matcha powder
• Filling: 24 oz cream cheese (room temperature), ¾ cup granulated sugar, 3 large eggs, 1 tsp vanilla extract, 2 tbsp cherry blossom syrup (or 1 tsp cherry blossom extract)
• Topping: ½ cup heavy cream, 1 tbsp powdered sugar, edible dried cherry blossoms (for garnish)

Instructions:

1. Prep crust: Mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 1 tbsp matcha powder. Stir in ½ cup melted butter until sandy. Press into a 9-inch springform pan and bake at 350°F for 10 minutes. Cool.
2. Make filling: Beat cream cheese and ¾ cup sugar until smooth. Add eggs one at a time, then 1 tsp vanilla and 2 tbsp cherry blossom syrup. Pour over crust.
3. Bake: Wrap pan in foil, place in a water bath, and bake at 325°F for 50–55 minutes until edges are set but center jiggles slightly. Cool completely, then chill 4+ hours.
4. Finish: Whip ½ cup heavy cream and 1 tbsp powdered sugar to stiff peaks. Pipe onto cheesecake and garnish with cherry blossoms.

The matcha crust adds a subtle bitterness that balances the floral sweetness, while the water bath ensures silky perfection. Tip: For extra fragrance, lightly steep dried cherry blossoms in warm cream before whipping.

Sakura Blossom Sorbet

This delicate floral sorbet tastes like spring in a bowl—lightly sweet, fragrant, and stunningly pink. Perfect for a refreshing dessert or a fancy palate cleanser!

Ingredients:

• 2 cups water
• 1 cup granulated sugar
• 1 tbsp dried edible sakura (cherry blossom) flowers, plus extra for garnish
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pink food coloring (optional, for vibrancy)

Instructions:

1. In a small saucepan, combine 2 cups water and 1 cup granulated sugar. Heat over medium, stirring until sugar dissolves completely, about 3 minutes.
2. Remove from heat and add 1 tbsp dried sakura flowers. Steep for 15 minutes, then strain out flowers, pressing gently to extract flavor.
3. Stir in 1 tbsp lemon juice, 1 tsp vanilla extract, and a drop of pink food coloring (if using). Chill mixture in the fridge for at least 2 hours, or until completely cold.
4. Pour into an ice cream maker and churn according to manufacturer’s instructions, about 20–25 minutes, until softly set.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm. Serve scoops garnished with extra sakura flowers.

The magic here? The floral aroma lingers beautifully, making each bite feel like a tiny celebration.

Tip: For extra texture, sprinkle crushed freeze-dried strawberries on top—they mimic sakura’s natural tartness!

Cherry Blossom Macarons with Vanilla Buttercream

These delicate macarons capture the floral essence of spring with a hint of cherry blossom and a dreamy vanilla buttercream filling—perfect for impressing guests or treating yourself.

Ingredients:

• 1 ¾ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites, room temperature
• ¼ cup granulated sugar
• ½ tsp cherry blossom extract
• 2–3 drops pink food gel (optional)
• ½ cup unsalted butter, softened
• 1 cup powdered sugar (for buttercream)
• 1 tsp vanilla extract
• 1 tbsp heavy cream

Instructions:

1. Prep: Line two baking sheets with parchment paper. Sift together 1 ¾ cups powdered sugar and almond flour; set aside.
2. Whip meringue: Beat egg whites on medium until foamy. Gradually add ¼ cup granulated sugar, cherry blossom extract, and pink food gel (if using). Whip to stiff peaks.
3. Fold: Gently fold dry ingredients into meringue in three batches until batter flows like lava (about 40 strokes).
4. Pipe: Transfer to a piping bag fitted with a round tip. Pipe 1½-inch circles onto sheets. Tap pans firmly to release air bubbles. Rest 30 minutes until shells form a skin.
5. Bake: Preheat oven to 300°F. Bake one sheet at a time for 15–17 minutes, rotating halfway. Cool completely.
6. Buttercream: Beat softened butter until creamy. Add 1 cup powdered sugar, vanilla extract, and heavy cream; whip until fluffy.
7. Assemble: Pipe buttercream onto half the shells, then sandwich with remaining shells.

The cherry blossom extract lends a subtle floral note that pairs magically with the rich vanilla buttercream—elevating these macarons beyond the ordinary.

Tip: For extra flair, dust shells with edible pink luster powder before baking.

Sakura Petal Salad with Citrus Dressing

This delicate, floral salad is like spring on a plate—lightly sweet, tangy, and just as pretty as it is refreshing.

Ingredients:

• 2 cups mixed baby greens
• 1/4 cup edible dried sakura (cherry blossom) petals, soaked in cold water for 5 minutes and drained
• 1/2 cup thinly sliced English cucumber
• 1/4 cup segmented blood orange (about 1 small orange)
• 2 tbsp toasted sliced almonds
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp fresh lemon juice
• 1/2 tsp finely grated orange zest
• Pinch of flaky sea salt

Instructions:

1. Make the dressing: In a small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp honey, 1 tbsp lemon juice, 1/2 tsp orange zest, and a pinch of flaky sea salt until smooth.
2. Assemble the salad: In a large bowl, gently toss the baby greens, soaked sakura petals, cucumber, and blood orange segments with the dressing until evenly coated.
3. Finish: Sprinkle with 2 tbsp toasted almonds and serve immediately.

The floral sakura petals and citrusy dressing play off each other beautifully, while the almonds add just the right crunch. It’s a showstopper for brunch or a light lunch.

Tip: If you can’t find edible sakura petals, swap in dried rose petals (food-grade) for a similar floral touch.

Cherry Blossom Panna Cotta

This delicate, floral-infused dessert is like spring in a glass—silky, subtly sweet, and just as pretty as the blossoms that inspire it.

Ingredients:

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 1/2 tsp cherry blossom extract (or 2 tbsp cherry blossom syrup)
• 1 1/4 tsp unflavored gelatin
• Pinch of salt
• Edible dried cherry blossoms (for garnish, optional)

Instructions:

1. In a small bowl, sprinkle 1 1/4 tsp gelatin over 1/2 cup milk. Let sit 5 minutes to bloom.
2. Meanwhile, combine 2 cups heavy cream, 1/3 cup sugar, and a pinch of salt in a saucepan. Warm over medium heat, stirring until sugar dissolves (about 3 minutes—do not boil). Remove from heat.
3. Whisk bloomed gelatin mixture into the warm cream until fully dissolved. Stir in 1 1/2 tsp cherry blossom extract.
4. Divide mixture among 4 ramekins or glasses. Chill at least 4 hours (or overnight) until set.
5. To serve, dip ramekins briefly in warm water to loosen, then invert onto plates (or serve in glasses). Garnish with dried cherry blossoms if using.

The magic here is in the barely-there floral perfume—elegant enough for a dinner party but simple enough to whisk together on a lazy afternoon.

Tip: For a stronger floral note, steep 1 tbsp culinary-grade dried cherry blossoms in the warm cream for 10 minutes before straining.

Sakura Flavored Pancakes with Maple Syrup

These delicate, floral pancakes bring a taste of spring to your breakfast table with their subtle cherry blossom flavor and fluffy texture.

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted + extra for cooking
• 1 tsp sakura (cherry blossom) extract
• 1/4 tsp pink food gel (optional, for color)
• Maple syrup and edible dried sakura petals for serving

Instructions:

1. Whisk together 1 1/4 cups flour, 2 tbsp sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
2. In another bowl, whisk 1 cup milk, 1 egg, 2 tbsp melted butter, 1 tsp sakura extract, and 1/4 tsp pink food gel (if using) until smooth.
3. Pour wet ingredients into dry ingredients, stirring just until combined (small lumps are okay). Let batter rest 5 minutes.
4. Heat a nonstick skillet over medium-low. Melt a pat of butter, then pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes until golden.
5. Serve warm with maple syrup and a sprinkle of sakura petals.

The sakura extract adds a whisper of floral sweetness that pairs magically with rich maple syrup—like springtime on a plate.

Tip: For extra fragrance, steep 1 tbsp dried sakura petals in warm milk for 10 minutes before mixing the batter.

Cherry Blossom Ice Cream with Chocolate Shavings

This dreamy floral ice cream balances delicate cherry blossom flavor with rich chocolate shavings for a dessert that feels like spring in every bite.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp cherry blossom extract (or 2 tbsp cherry blossom syrup)
• 1/4 tsp fine sea salt
• 1/2 cup dark chocolate (60-70%), finely shaved

Instructions

1. In a medium saucepan over low heat, whisk together heavy cream, whole milk, and granulated sugar until sugar dissolves (about 5 minutes). Do not boil.
2. Remove from heat and stir in cherry blossom extract and sea salt. Chill mixture in the refrigerator for at least 4 hours or overnight.
3. Pour chilled base into an ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes until thick).
4. Fold in dark chocolate shavings by hand, then transfer to a loaf pan. Freeze for 4 hours or until firm.

The floral notes shine against the bittersweet chocolate, creating a sophisticated yet scoopable treat that’s perfect for bridal showers or garden parties.

Tip: For extra texture, sprinkle additional chocolate shavings on top just before serving.

Sakura Blossom Rice Cake (Hanami Dango)

These delicate Sakura Blossom Rice Cakes (Hanami Dango) are a sweet, chewy treat perfect for spring picnics or tea time—naturally gluten-free and irresistibly pretty!

• 1 cup glutinous rice flour (mochiko)
• 1/4 cup granulated sugar
• 1/3 cup warm water
• 1/2 tsp sakura extract (or 1 tbsp sakura syrup)
• 1 drop pink food gel (optional, for color)
• 1/4 cup kinako (roasted soybean flour), for dusting

1. In a bowl, whisk together glutinous rice flour and granulated sugar (1/4 cup). Gradually add warm water (1/3 cup), stirring until a crumbly dough forms.
2. Mix in sakura extract (1/2 tsp) and pink food gel (1 drop), if using, until evenly tinted. Knead for 2–3 minutes until smooth and pliable.
3. Divide dough into 12 equal pieces, rolling each into a ball. Flatten slightly into petite cakes.
4. Bring a pot of water to a boil. Gently drop dango in batches and cook for 3–4 minutes until they float. Remove with a slotted spoon and drain.
5. While warm, roll dango in kinako (1/4 cup) to coat lightly. Serve at room temperature.

The subtle floral aroma of sakura paired with nutty kinako makes these dango feel like a bite of springtime—soft yet satisfyingly chewy!

Tip: For extra flair, skewer three dango on bamboo sticks in traditional hanami style.

Cherry Blossom Jelly with Lychee

This delicate, floral jelly is a dreamy spring dessert with a hint of tropical sweetness from lychee—perfect for impressing guests or treating yourself!

Ingredients:

• 2 cups water
• 1/4 cup dried cherry blossom petals (food-grade)
• 1/2 cup granulated sugar
• 2 tbsp agar-agar powder
• 1/2 cup canned lychees (drained and chopped)
• 1 tsp lemon juice

Instructions:

1. In a small saucepan, bring 2 cups water to a simmer over medium heat. Remove from heat, add 1/4 cup cherry blossom petals, and steep for 10 minutes. Strain, discarding petals.
2. Return infused water to the saucepan. Whisk in 1/2 cup sugar and 2 tbsp agar-agar powder until dissolved. Bring to a gentle boil, then reduce heat and simmer for 3 minutes, stirring constantly.
3. Remove from heat and stir in 1 tsp lemon juice. Let cool for 5 minutes, then gently fold in chopped lychees.
4. Pour mixture into 4 small ramekins or molds. Chill in the refrigerator for at least 2 hours, or until fully set.

The jelly’s subtle floral aroma pairs beautifully with the juicy bursts of lychee, making it feel like a fancy café dessert with minimal effort.

Tip: For extra elegance, garnish with a fresh cherry blossom petal (if available) or a thin lychee slice before serving.

Sakura Petal Jam on Toast

This delicate floral jam transforms simple toast into an elegant springtime treat—just sweet enough with a whisper of cherry blossom fragrance.

Ingredients

• 1 cup packed edible sakura (cherry blossom) petals, rinsed and patted dry
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1/4 cup water
• 4 slices brioche or thick-cut white bread, toasted
• 1 tbsp unsalted butter, softened (optional)

Instructions

1. In a small saucepan, combine 1 cup sakura petals, 1 cup sugar, 1 tbsp lemon juice, and 1/4 cup water. Simmer over low heat for 15 minutes, stirring occasionally, until syrupy and petals turn translucent.
2. Lightly toast the bread until golden. Spread each slice with 1 tbsp butter (if using), then spoon warm jam over the top.

The jam’s subtle floral notes and jewel-like pink hue make it feel like a special occasion—even on a Tuesday morning.

Tip: For extra texture, sprinkle crushed pistachios over the jam before serving.

Cherry Blossom Custard Tart

This delicate tart balances floral cherry blossom notes with creamy custard, all nestled in a buttery crust—perfect for spring brunches or afternoon tea.

Ingredients

• For the crust: 1 1/4 cups all-purpose flour, 1/2 cup unsalted butter (cold, cubed), 1/4 cup powdered sugar, 1/4 tsp salt, 3 tbsp ice water
• For the custard: 1 1/2 cups whole milk, 3 large egg yolks, 1/4 cup granulated sugar, 2 tbsp cornstarch, 1 tsp cherry blossom extract (or 1 tbsp cherry blossom syrup)
• For garnish: Edible cherry blossoms (or candied petals), 1 tbsp honey (warmed)

Instructions

1. Make the crust: Pulse 1 1/4 cups flour, 1/2 cup butter, 1/4 cup powdered sugar, and 1/4 tsp salt in a food processor until crumbly. Add 3 tbsp ice water; pulse until dough forms. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 375°F. Bake crust for 15 minutes until lightly golden. Cool completely.
3. Make the custard: Whisk 1 1/2 cups milk, 3 egg yolks, 1/4 cup sugar, and 2 tbsp cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened (5–7 minutes). Off heat, stir in 1 tsp cherry blossom extract. Pour into crust; chill 2 hours.
4. Garnish with edible cherry blossoms and drizzle with 1 tbsp warmed honey.

The subtle floral aroma paired with the silky custard makes this tart feel like a celebration of spring in every bite.

Tip: For extra fragrance, steep dried cherry blossoms in the milk for 10 minutes before making the custard—just strain them out!

Sakura Blossom Cocktail with Gin and Tonic

This floral, refreshing cocktail brings a touch of spring to your glass with delicate sakura (cherry blossom) flavors and a crisp gin kick.

Ingredients:

• 2 oz gin
• 4 oz tonic water
• 1 tbsp sakura syrup (or cherry blossom syrup)
• 1 tsp fresh lemon juice
• Ice cubes
• Edible dried sakura blossom or lemon twist, for garnish (optional)

Instructions:

1. Fill a tall glass with ice cubes.
2. Pour in 2 oz gin, 1 tbsp sakura syrup, and 1 tsp lemon juice. Stir gently to combine.
3. Top with 4 oz tonic water and give it one more light stir.
4. Garnish with a dried sakura blossom or lemon twist if desired.

The subtle floral sweetness of the sakura syrup balances the gin’s botanicals, making this drink feel like a breezy spring afternoon in a glass.

Tip: For extra floral aroma, lightly rub the sakura blossom between your fingers before garnishing.

Cherry Blossom Yogurt Parfait

This dreamy parfait layers floral cherry blossom flavors with creamy yogurt and crunchy granola for a breakfast or snack that feels like a spring morning in a glass.

Ingredients:

• 1 cup plain Greek yogurt
• 2 tbsp cherry blossom syrup (or sub 1 tbsp honey + 1/2 tsp rose water)
• 1/2 cup granola
• 1/4 cup fresh cherries, pitted and halved
• 1 tsp edible dried cherry blossoms (optional, for garnish)

Instructions:

1. In a small bowl, stir together Greek yogurt and 2 tbsp cherry blossom syrup until fully combined.
2. In a glass or jar, layer half the yogurt mixture, followed by 1/4 cup granola and half the cherries.
3. Repeat layers with remaining yogurt, granola, and cherries.
4. Sprinkle dried cherry blossoms on top for a delicate floral finish.

The subtle floral notes of the cherry blossom syrup elevate simple ingredients into something truly special—like eating springtime sunshine.

Tip: For extra texture, toast the granola in a dry skillet over medium heat for 2-3 minutes before layering.

Sakura Petal Tempura

These delicate, crispy tempura-fried cherry blossoms are a stunning spring treat—light as air with a subtle floral sweetness.

Ingredients:

• 12 fresh or salt-preserved sakura (cherry blossom) flowers, rinsed and patted dry
• 1 cup ice-cold sparkling water
• 1 cup all-purpose flour
• 1 large egg yolk
• 1/2 tsp kosher salt
• 2 cups neutral oil (like vegetable or canola) for frying
• 1 tbsp powdered sugar for dusting

Instructions:

1. In a medium bowl, whisk together 1 cup ice-cold sparkling water, 1 large egg yolk, and 1/2 tsp kosher salt until just combined (small lumps are fine). Gently fold in 1 cup all-purpose flour with a fork—do not overmix.
2. Heat 2 cups neutral oil in a deep pot to 350°F (use a thermometer). Holding each sakura flower by the stem, dip into the batter to coat lightly, letting excess drip off.
3. Fry flowers in batches for 30–45 seconds until pale golden, flipping once. Transfer to a paper towel-lined plate.
4. While warm, dust with 1 tbsp powdered sugar.

The magic here? The petals stay crisp for hours, their floral fragrance blooming against the sugary finish—perfect for tea parties or edible garnishes.

Tip: For preserved sakura, soak in water for 10 minutes first to reduce saltiness.

Cherry Blossom Granola Bars

These Cherry Blossom Granola Bars are a floral twist on a classic snack—lightly sweet, fragrant, and packed with crunch.

• 2 cups old-fashioned rolled oats
• 1/2 cup dried cherries, chopped
• 1/4 cup honey
• 1/4 cup almond butter
• 1 tbsp cherry blossom syrup (or sub 1 tsp vanilla extract + 1 tsp rosewater)
• 1/4 tsp salt
• 1/4 cup sliced almonds

1. Preheat oven to 325°F. Line an 8×8″ baking pan with parchment paper.
2. In a large bowl, mix rolled oats, dried cherries, and sliced almonds.
3. In a small saucepan over low heat, warm honey, almond butter, cherry blossom syrup, and salt until smooth (about 2 minutes). Pour over oat mixture and stir until fully coated.
4. Press mixture firmly into the prepared pan. Bake for 20 minutes until edges are golden. Cool completely before slicing into bars.

The floral hint from the cherry blossom syrup makes these bars feel extra special—perfect for gifting or a spring picnic.

Tip: For cleaner cuts, chill the bars for 30 minutes before slicing.

Conclusion

From delicate sweets to savory dishes, these 19 cherry blossom recipes bring a taste of Japan to your kitchen. Whether you’re celebrating spring or simply craving something new, there’s a dish here for every home cook. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the floral inspiration on Pinterest—happy cooking!