The last two years of living in Korea has been cherry blossom heaven. I had amazing experiences at the nation’s biggest cherry blossom festival in Jinhae both years (2016, 2017) and didn’t see the same thing twice. When I announced my move to Gyeongju, the museum without walls, everyone said “oh what a beautiful place! you’re going to love the spring”. And I was. I was excited to love spring until it turned out to be the bipolar spring from hell. It’s late April still vacillating back and forth from 10C with rain 30C with sun. Neither the flowers nor I know what to do.
I was so ready for a couple weeks of stunning cherry blossoms and sunny afternoons by the lake and river, but instead I got about two days (both of which I was working during) and then the rain drove all the blossoms away.
Since I couldn’t attend a cherry blossom festival this spring, I’ve decided to focus on the other bounty of cherry blossom season: the themed food and drink. Bearing in mind I’m not in Seoul where the trendy boutique cafes all live, I decided to try and find as many cherry blossom themed consumables as possible in my small town of Gyeongju.
This is by no means a comprehensive list. Every town has a few local variants, and who knows how many tiny cafes and bakeries were selling their own seasonal specials that I never even encountered. Nonetheless, it should be obvious that cherry blossom season isn’t only a feast for the eyes.
Starbucks Cherry Blossom Frappuccino: This one is available in several countries. It’s a seasonal milkshake style beverage. I like that it wasn’t too sweet. I don’t feel like it tastes especially floral, but it’s pink and festive and fun, so why not?
Ediya Cherry Blossom Latte: As a result of the Starbucks trend, every other cafe here offers some variation on the cherry blossom latte/frappe. Ediya is probably the most famous, but I found it to taste like strawberry milk. The iced latte version was thicker than flavored milk, but not all the way to frappe/milkshake status.
Bliss Blooming Latte: The one coffee shop I really wanted to visit this year and didn’t get to try was the cafe Bliss out by Bomun Lake. They have a latte with a “blooming” blossom. A confectionery of some sort that expands in the coffee. No other branch offers this cherry blossom special. I saw the video online and was instantly captivated. However the lake is rather far away and I never made it out there a second time after learning about it. I’ll put it on the list for next year.
Kanu Spring Blend: This is my go to instant coffee brand, a phrase I never would have believed I could have uttered 5 years ago. I admit, I did try it at first because of the ads, but it’s so much better than most of the other packet coffees in Korea that it soon became a staple at my office desk for emergency pick me ups. I was so excited to see it show up in the seasonal line up, but I haven’t seen it in any of Gyeongju’s shops.
Cherry Blossom Soda: GS25 is a major convenience store brand here in Korea and they also have their own line of drinks and snacks. In the spring, they offer a couple of cans decked out in cherry blossom art. The pink can is a bright pink bubbly soda pop that wins hands down for the most floral flavor. It reminded me of drinking sweetened rose or orange blossom drinks in the middle east. I don’t know if it’s made from real cherry blossoms or if they use a more common flower to get the flavor, but it’s legit. My only complaint was that it was so insanely sweet I had to dilute it. I wanted to mix it with gin, but I haven’t found a local supply since moving here. I tried it with water, but that didn’t work well. Finally, I mixed it with milk, Italian soda style, and that was delicious.
Cherry Blossom Grape Juice: The green can was actually my favorite drink of the season. Instead of a soda, it’s green grape juice with the same intensely floral flavor as the soda. It doesn’t have the crazy pink dye, or the bubbles. It’s a bit less sweet, and it has some tasty fruit jelly bits in the bottom. It was still strong, but I diluted it with just water and it was perfect. I’m thinking of buying a bunch to stash for the summer.
Cherry Blossom Milk: Koreans love flavored milk. Banana is the most popular flavor here, but I’ve seen several others including green grape and apple. While perusing at a local 7-11 I noticed a single serving milk container with pink blossoms on it. Upon closer inspection, it was indeed cherry blossom milk. It wasn’t bad, only mildly too sweet and somewhere between floral and fruity. Worth drinking once, more than once if you love sweet milk.
Hoegaarden Cherry Beer: It’s technically cherry flavored and cherry blossom scented, but it was released seasonally and decorated with pink blossoms. I was expecting it to be similar to a lambic, but it ended up tasting more like a shandy made with cherry-ade. Not too sweet, and certainly not bad.
Kirin Sakura Viewing Can: This beer is decorated with the signature unicorn dancing amid the sakura. Kirin is a Japanese beer company and sakura viewing is an important part of spring. The seasonal can is decorated to put you in the mood for spring, but the inside is the same classic Kirin taste. I happen to like Kirin beer, so this wasn’t a big disappointment.
Soju: I saw posters around town for soju (the Korean distilled rice wine) that had cherry blossoms on the label, and usually when there’s something on the soju label other than bamboo it signifies flavor, so I was very hopeful when I finally found some. Sadly, it turned out to be regular soju, which I don’t care for as much as the cheongju (like soju, but smoother with less of that nail-polish-remover aftertaste).
Cherry blossom popcorn: GS25 is a chain of local 24 hour convenience stores. The same brand that created my favorite floral soda and juice, as a matter of fact, and they didn’t stop at drinks. Amid the food offerings was a light pink bag of cherry blossom popcorn. This was my first find of the season this year and I wasn’t sure what to make of it. When I opened the bag, I was hit by a powerful and pleasant perfume making it clear that this was not merely pink popcorn, but genuinely floral. It was sweet and tart, with a base coat of kettle corn and a top note of something like Smarties. I didn’t realize at the time, but I suspect it was made with actual cherry blossoms. More later.
Cherry blossom Pepero sticks: By now the world knows Japan’s famous Pocky sticks: crisp shortbread sticks dipped in chocolate and other flavors. When my family lived in Japan in the 80s (yeah… old) the iconic treats weren’t available in the US and I spent years pining for them after we moved back to America. Although Korea has gotten past it’s hatred of all things Japanese enough to import Pocky, they also have their own national brand of the delicious snacks called “Pepero”. There’s even a national holiday for Pepero where all the stores sell huge boxes and decorated gift sets and we all buy and exchange boxes of Pepero. Not Pocky. The Lotte brand of short, double dipped pepero are delicious anyway, but then I spotted this special pink package and had to try it. The first dip was white chocolate and the top coat had the same sweet/tart taste that I’m coming to realize is the ‘authentic’ cherry powder flavor. It was more creamy than sweet, which was refreshing. It’s not going to replace chocolate as my favorite Pepero flavor, but still enjoyable.
Cherry blossom frozen yogurt: Since many coffee shops here are also dessert cafes, it wasn’t only coffee drinks that came in exciting cherry blossom themes. Yogurpresso is a dessert cafe that specializes in, as you can imagine by the name, frozen yogurt and espresso drinks! Unlike American fro-yo, this is quite tart, like actual yogurt instead of ice cream with an identity crisis. The large “blossoms” are crisp meringue and the sprinkles are some kind of candy. It might be one of the preserved cherry blossom additives. I’ve seen them mostly advertised out of Japan. More likely they are random berry flavored sugar bits. However, the little carafe of pink milk down there is the cherry blossom flavor. A tiny pour over to add floral goodness to the sundae. It was tart and refreshing with a variety of flavors and textures to keep it interesting.
Cherry blossom pastries & snack cakes:
Once again in a convenience store (they are truly ubiquitous) I found a rack of blossom themed snack cakes. I’m not a huge fan of the packaged pastries here in Korea. Although they are super cheap, they are far inferior to the fresh pastries offered on every other street at the cafe/bakery combos like Tous le Jous and Paris Baguette. I got one bun to try, but it turned out to be strawberry creme. The darker red is red bean (a common bun filling and one I actually quite like), but I prefer my red bean filling with fresh cream. The strawberry was too sweet and there wasn’t anything cherry blossom about it other than the pinkness. The other snack you see here is a variant on the ever present snack cakes. I read this one before grabbing it and it’s also just strawberry and cream cheese. I didn’t bother to buy it after all.
I didn’t go to any festivals this year, but I decided to throw in my festival food observations from previous years. Every festival in Korea has shaped and colored cotton candy. I’ve seen cartoon charaters, animals, and abstract art created in spun sugar. Cherry blossom festivals of course bring out cherry blossom shaped cotton candy. I didn’t eat any because I figure it’s all cotton candy flavored when we’re talking about festival street carts.
I did eat the cherry blossom fried ice cream at last year’s festival, however. It’s not very pretty, and it’s hard to tell in the paper cup that it is blossom shaped, but you can sort of make out the petals at the top? The best part of this treat is watching them make it. The vendor removes a super frozen blossom of ice cream and dips it in batter before dropping it in boiling oil right before your eyes! When it’s done, the outside is warm and crispy and the inside is cold and creamy. It was vanilla, and I loved it anyway.
Honey Butter Cherry Blossom Potato Chips: I was not going to eat this. I saw it early in the season and turned away. This is because when I first arrived in Korea I tried the Honey Butter Chip. I do not know what the obsession with honey butter flavor here is, but you can get WAY too much stuff in honey butter. The problem was it was awful. It was cloyingly sweet and the butter was really potent (maybe because they use French fermented butter?) I was glad to have the experience once, but had no desire to repeat it.
Then I read another blog about Korean snacks and discovered that the limited edition seasonal flavor is actually made with domestic cherry blossoms, harvested from Chilgok County in north Gyeongsang. That’s really close to where I live!
Only 1.4 million bags were released, by the way. That sounds like a lot, but there are more than 51 million people in Korea, soooo I guess we’re sharing. As you can see, the chips are not pink. I’m fine with that since it means no dyes. The smell of cherry blossoms is the first thing that hits you when you open the bag, which is saying something, since potato chips have a fairly strong smell of their own. I tasted a crisp and was pleased to find that the cloying sweetness I’d disliked in my first honey butter experience was dampened significantly by a gentle floral tartness. I became extremely curious at this point. So many of the things I’d tasted had been more tart than floral, and I’d just been assuming it was a matter of artificial flavors, but this was made with real flowers!
The Last Word on Cherry Blossom Flavor:
I looked it up, because that’s me. I found that in Japan, there’s an ages old culinary tradition of salt pickling cherry blossoms in plum vinegar. But, Haitai Corp. was very clear about the Korean origin of the flowers they used (equally proud of the French origin of the butter they use, by the way). I broke down and worked on translating the package and ingredients list to try and get more information, but all I could gather was that it’s domestic Korean flowers and not artificial flavors.
My only conclusion is that cherry blossoms are actually tart in taste. This explains why every cherry blossom treat I tried was either a little sour or way too sweet. The flavor has to be treated more like lemon or green plum in contrast to sweeter flowers like jasmine or lavender. Considering how many times I was surprised by sourness, maybe I ate a lot more real cherry blossoms this year than I realized.
Happy spring and happy snacking!