Alain Chow has written to the festival to ask: I see that Kuitert (Japanese Flowering Cherries, Timber Press, 1999) says, on page 187, that the "Oshima cherry is not only loved for its flowers, but also appreciated in Japan for its edible leaves, which are used to make a nice rice cake called sakura-mochi." I infer from that sentence that not all leaves are used. Some internet articles mention which leaves are best. For instance, from http://www.japantimes.co.jp/life/20...m-captures-the-flavor-of-spring/#.VSy9_ZPrQwA I see a page that says that while Oshima-zakura leaves are best, you can use the leaves of any cherry. Of course, there is no way to whether this person is an authority on the subject. http://recipesfortom.blogspot.ca/2013/03/sakura-no-ha-no-shiozuke-salted-cherry.html Here is a page with a warning about cyanide compounds in some but not all chokecherries, and suggests avoiding any "weed, leaves, or seeds with an almondlike scent, a characteristic of the cyanide compounds." http://www.wilderness-survival.net/plants-1.php Would anyone like to help with a more definitive answer?