Typically made with pink double blossoms, sakura no hana no shiozuke can simply be salted or salted and marinated in rice vinegar or umezu (the liquid produced in the process of making umeboshi pickled plums).
Below I used red umezu and the semi-double white blossoms of Prunus serrulata 'Shirotae' (commonly known as Mt. Fuji) from my garden. Cherry blossoms are first salted to extract excess water, followed by marinating in red umezu; they are then dried and preserved in salt. The salt used to preserve blossoms takes on their scent, and can be used as aromatic salt in a number of dishes.
