Sakura season 2025 has arrived! Instead of just focusing on sakura-flavored treats, I’ll include all the best new spring treats this time.
Doriyaki & Mochi
Doriyaki and mochi are classic Japanese treats that are enjoyed all year round. In the season of cherry blossoms, gift-giving is a common trend between friends, families, and colleagues, and you’ll find plenty of these delicious red bean goods at your local gift shops. With its special sakura-themed gift boxes, you’ll find all kinds of combinations to suit your preferences!
Sakura Pudding!
Okay, it wouldn’t be a complete list without at least one sakura-flavored treat. A recurring supermarket/convenience store item is the sakura pudding which is available in many different brands and stores. Featuring the unique rosy taste of cherry blossoms, it’s both delicious and refreshing and has a wonderful scent.
Caramel Pudding Ice Cream
Perhaps not what you were expecting to see on this list, but this caramel pudding ice cream which, whether by coincidence or intention, has come out during the sakura season of 2025, is an absolute winner dessert! Layer upon layer of swirly, syrupy soft-serve forms a visual spectacle of delicious creamy goodness that also resembles the taste of a French gourmet flan dessert.
Biscuit Au Lait
We all know the usual sakura drinks will be out this season, but I thought I’d give some love to this new “biscuit au lait” drink which is even better! The sweet and nutty taste of scrumptious biscuits have been perfectly condensed into a thick beverage form to be enjoyed through a straw. Honestly one of the better drinks from Japan’s combinis, a must-try for sure!
Double Custard Cream Bun
As usual, the Japanese gate keep the real name of this product, which actually reads “double custard.” This new baked delight at FamilyMart is quite honestly the best, richest, and most creamy sweet bun I’ve had in Japan. The proportion of bread to custard is literal perfection, and you can certainly taste the “double” element of the custard which is both centered at the core and also layered between the bread.
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