Sakura-mochi (Japanese sweets consisting of pink rice cake and red bean paste) are wrapped with cherry leaves pickled in salt. Leaves are edible. Cherry blossom leaves have unique delicate smell and in Japan it's used for sakura-mochi, ice cream, cookies, etc., to give flavor.
It has been all year sold because it is a very famous Japanese sweets, but there are many opportunities to eat in the spring cherry blossoms bloom. It's my favorite Japanese sweets.
There are two types of sakura-mochi "Tokyo style" and "*Kansai style (Domyoji)". Each different recipe.
*Kansai region (south-western half of Japan, including Osaka)
 |
| Sakura-mochi Tokyo style (right) Kansai style "Domyoji" (left) |
 |
| Sakura-mochi (Tokyo style) |
and strained bean paste, salted cherry leaf
 |
| Domyoji (Kansai style) |
Ingredients : <rice cake> domyoji flour (It's made by grinding dried glutinous rice with a mill-stone.), cherry blossom powder, sugar
and strained bean paste, salted cherry leaf
In Tokyo it has been sold two types both. I was born in the Kansai region, I grew up in Tokyo. Kansai style Domyoji is a staple for me and my family, but I also like Tokyo style sakura-mochi.
Not only the sweets shop, are also sold in supermarkets and convenience stores. Please try to eat a traditional Japanese sweets "sakura-mochi" If you come to Japan !
No comments:
Post a Comment