Home from Japan and I am sakura obsessed. Not only are the blossoms beautiful, they are also edible, and around this time of year Japanese markets are a sea of pink. From mochi and rice balls to honey and candies, they've found a way to put sakura in just about everything. I'm well on my way to doing the same. It shouldn't be any surprise I started with jam... strawberry jam, to be exact. It's springtime in Japan meets springtime in Nashville, and I love it. Sakura is a tough flavor to pin down. It's definitely not what you'd expect... more fruity rather than floral (not perfumey in the least like rose or orange blossom can be, which I guess is what I was expecting?) I'd describe it as having notes of almond and apricot, cherry fruit and bubblegum, not unlike a red fruit jelly bean. Also? Holiday spices. Nutmeg, perhaps? Which is strange and unexpected, but there it is. If you recall our Kit Kat tasting, Taylor thought the Sakura Matcha Kit Kat tasted like Eggnog. Which wasn't all

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