JTCO strives for inheritance, creation and development of Japanese traditional culture.

JTCOJapanese Traditional Culture Promotion&Development Organization
日本語 | English
Newsletter Back Number

Newsletter: Delivery Of Japan's Seasonal Tradition

Delivered on April 23, 2015
Delivery Of Japan's Seasonal Tradition [Issue 52] April 23, 2015

Delivery Of Japan's Seasonal Tradition [Issue 52]
April 23, 2015
Japanese Traditional Culture Promotion & Development Organization


1. Seasonal Taste:
Enjoy the smell with salted pickles:
Sakura (Cherry blossom)

2. News from JTCO:
New article released!
1) Ojiya-chijimi: Ojiya Crepe
2) Kyo-kumihimo: Kyoto Braided Cords
3) Shimoda Yanimatsu Zaiku (Shimoda Joinery of Oily Pine)

:: 1. Seasonal Taste

Enjoy the smell with salted pickles: Sakura (Cherry blossom)

The slight scent of spring from salted preserved cherry blossoms can
be enjoyed in traditional Japanese sweets or anpan (bread with red
bean paste inside). Although both the blossoms and leaves are used for
making salted preserve in Japan, they are usually from different kinds
of cherry blossoms.

The blossom of "Double cherry blossom" which starts blooming after
Yoshino cherry is often used. As it is deep in colour and has a strong
smell, it is suitable for making pickles. The blossoms are picked with
stems before full bloom (when the buds just open till about 70 percent
bloom), and then dried and being preserved with salt and vinegar.
The leaf of cherry blossom called Ooshima Zakura from Izu peninsula or
Izu Ooshima Island is often used. It is particularly soft and fragrant.
The tree becomes short because its branches and trunk are cut for
getting the leaves. However, this makes it easier to process and also
the tree would grow back in only a couple of years.

It is unknown when exactly the salted cherry blossom was started.
"Sakura mochi (a Japanese traditional sweet which is a sweet pink
mochi (rice cake) with red bean paste inside and wrapped with a leaf
of sakura)" has an interesting history. In the Edo period (17-19c), in
a temple called Chouju Dera in Mukoujima, Tokyo, a gatekeeper got
fed up with sweeping numerous cherry blossom leaves and wondered how
to use them for something else. After trying many different ideas, he
finally made a specialty which was the Sakura mochi wrapped with a
salted cherry blossom leaf.

Japanese have been eating cherry blossoms and their leaves as food
since ancient times. Did you know that the cherry fruits are not only
the edible part but also the blossoms and leaves? If you have a chance
to visit Japan, why don't you try some food made with cherry blossoms?

Translation: Hitomi Kochi, reviewed by Chan Yee Ting

:: 2. News from JTCO

New article released!:

1) Ojiya-chijimi: Ojiya Crepe

Ojiya-chijimi is made by weaving each warp thread and weft thread care
fully, and the finished fabric has a flexible, nice, and soft feel.

Translation: Tomoe Ukida, reviewed by Hiroko Okamura

2) Kyo-kumihimo: Kyoto Braided Cords

Since Heian Period (8-12c), Kyo-kumihimo has been applied to various
decorations from Shinto and Buddhist altar fittings and furnishings to
personal armaments such as helmets and sword straps.

reviewed by Naoko Yamashita

3) Shimoda Yanimatsu Zaiku (Shimoda Joinery of Oily Pine)

Shimoda Yanimatsu Zaiku is the only joinery that uses just Japanese
Black Pine.

Translation: Aki Tobayama, reviewed by Yoshiko Nagao

Copyright by Japanese Traditional Culture Promotion and
Development Organization (JTCO)- All Rights Reserved.

To subscribe/unsubscribe to our Newsletter, or to change your
registered email address, please visit:

JTCO Newsletter "Delivery of Seasonal Tradition"Experience Japan with you tour guide!Find us@Facebook