1. Sakura Tai Sakurakoyaki is made by cutting the sea bream into small skewers (20g), wrapping it in salted cherry leaves, and leaving it for 24 hours to absorb the aroma and saltiness. Sprinkle salt on it before grilling.

② Peel the taro into hexagons and parboil in rice washing water. Cut the pumpkin into squares to match the size of the taro, bevel the edges and parboil. Remove the slime from the octopus legs with rice bran, pound with daikon radish and soak in daikon radish juice for an hour. Then rinse with tea to bring out the color. Steam the octopus in water, sake, sugar and soy sauce until soft. Soak the taro and pumpkin in broth and add flavor. Cut the octopus to the size of the taro and pumpkin. To make the cherry blossom powder, desalinate salted cherry blossoms, dry them and grind them into a powder in a bowl.

③ For the temari sushi, boil about 15g of temari shrimp in salted water on a skewer, cool, then open the shrimp and make temari sushi. To finish, brush with Yoshino vinegar.

④ To make the bamboo shoots mixed with kinome, parboil the bamboo shoots in rice bran and cut them into cubes. Soak them in broth and add flavor. Make kinome miso paste and mix it with the bamboo shoots.

⑤ For the Sakura Lotus Root, peel the lotus root into cherry blossoms with the nodes still attached, parboil it in vinegar water, rinse it in cold water and cool it. Boil red colored water to color the surface of the lotus root in cherry blossom color. Slice it and soak it in Amazu (rice vinegar, caster sugar, salt and kombu kelp extract).