a single salted cherry blossom unfurling in a cup of hot water into a pale, fragrant, faintly saline infusion, the celebratory drink poured at Japanese weddings and betrothals in place of green tea
Origin: Japan
From the journey of Cherry.
Sakurayu, literally 'cherry-blossom hot water', is one of the most quietly beautiful drinks in any culture: a single salt-pickled cherry blossom dropped into a cup of hot water, where it slowly opens and floats, releasing a pale colour and a delicate, floral-saline fragrance. It is a drink of ceremony rather than of thirst. At Japanese weddings, betrothals, and other auspicious occasions, sakurayu is poured in place of green tea, for the word for green tea, 'cha', carries connotations (in phrases such as 'ch5 o nigosu', to muddy the tea) thought inauspicious for such moments, whereas the opening cherry blossom is a symbol of beauty, of spring, and of new beginnings. The blossoms are gathered at their peak, layered with salt and plum vinegar, and kept, so that a taste of spring can be summoned at any time of year. To make sakurayu is simply to rinse a salted blossom and steep it; the art is all in the blossom itself, and in the moment it is offered.
Salted cherry blossoms (sakura no hana no shiozuke) are sold at Japanese grocers and keep for a year or more. The same blossoms garnish wagashi, rice, and sparkling drinks, and a blossom set on a cup of sparkling wine makes a pretty celebration drink. Use the youngest, most tightly furled blossoms for the best display as they open.
Mapping Culinary History
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