I shall try cooking the big red bean to make another Matcha loaf and Matcha Swiss roll.
These preserved Sakura are widely used in Japanese traditional pastries making or even some An Pan would use it for the topping decoration. The one on the left is dried sakura, and the one on the right is salt preserved sakura.
I got mine from Tokyo during our holidays....YOu may buy them from cuoca website,
Or you can make your very own preserved cherry blossom if Sydney has cherry blossom trees. Just pick some fresh cherry blossoms and give them a good wash and pat them dry with paper hand towers, then with a clean glass jar, you add some salt together with the blossom and keep it for a good few weeks. At least 4 weeks before you use them. When it's ready to use, wash away the salt and let the preserved blossoms dry on paper tower.