In spring, the distant view of bloomy cherries seems white mist covering there.  “Hanakasumi” is the Japanese word describing such scene, after which the sweet “Hanakasumi-no Utage” (literary means a party under misty cherry blossoms) has been named.

Salted cherry blossoms were carefully cooked down to get the extract, which was used with a bit of powdered cherry leaves in order to flavor the sweet.  The thin sugar dress on the Kohaku colored in pale pink resembling cherry blossoms represents the beauty of spring season seen for a moment.