Ideas: Toss the flowers into miso at the last minute. Dry the flowers to make a tea. Could the leaves be oxidized as well? Create a flower salt or sugar by drying and blending them. Infuse the flowers into an oil. Cold infuse the flowers in soy sauce, then strain. Could the flowers be smoked and then dried? Make a cheong. Steep the flowers in vinegar to make an infusion. Pickle the flower buds to make capers. Compress the flowers by vacuum sealing them with a syrup and then freezing. Use the flowers to make an amazake. Salt-cure the flowers and then preserve them in oil. Preparations: Flower Koji 59g flowers 2g leaves 2g koji