Pick up 2 cups of young cherry blossoms right before they reach fully blooming.
Rinse and dry them on paper towels.
Sprinkle salt and massage into the flowers. Put a glass weight on top to press down the flowers. Allow the salt to cure them for 3 days in a fridge.
Squeeze the flowers juice out and use it for seasoning other dishes. Add 1/4 cup unami plum vinegar or more and make sure to submerge all the flowers. Soaked it for another 3 days
Then drain the vinegar. Lay flat all the flowers on a plate monolayer. Dry them in shade in a good sunny day and pack them with salt in a jar.
Use it to make sakura rice or seasoning freshwater fis
