Sakura’s petals and leaves are eatable. They are placed in salt, producing the so-called sakurazuka, whose aroma differs from the original flavor of the flower. This product is used for making sandwiches or a traditional Japanese delicacy — mochi. It is usually eaten during the flowering season. Sakura is also used in drinks, which are often served at formal events, such as weddings. The Japanese salt and marinate cherry leaves and wrap them in national sweets — wagashi. They have a specific taste-salty-sweet-sour-sharp. But during flowering season, everyone should try the sweets in the Sakura leaves.