Sakuramochi
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 Sakuramochi (Kanto-style) | |
| Place of origin | Japan |
|---|---|
| Main ingredients | Sweet pink-colored rice cake, red bean paste, pickled cherry blossom leaf |
| Other information | Traditionally consumed on Hinamatsuri and at Hanami |
Kansai-style sakuramochi
Sakuramochi (桜餅) is a Japanese confection (wagashi) consisting of sweet, pink-colored rice cake (mochi) with a red bean paste (anko) center and wrapped in a pickled cherry blossom (sakura) leaf. Different regions of Japan have different styles of sakuramochi. Kanto-style uses shiratama-ko (白玉粉, rice flour) to make the rice cake, and Kansai-style uses dōmyōji-ko (道明寺粉, glutinous rice flour). The sweet is traditionally eaten during the spring season, especially on Girl's Day (hinamatsuri; March 3) and at flower viewing parties (hanami).[1]
The leaf may or may not be eaten depending on individual preference.
Types of sakuramochi[edit]
Sakuramochi differs by shapes and recipes, depending on areas it was made.
- Kanto-style sakuramochi
- Sakuramochi made in Kanto area. Outside of Kanto-area the Kanto-style sakuramochi is also known as chōmeiji-mochi (長命寺餅), named after a temple near the shop first sold the sweets).
- Kanto-style sakuramochi is often sold together with Kansai-style sakuramochi in supermarkets.
- Kansai-style sakuramochi
- Sakuramochi made in Kansai area. Also known as dōmyōji-mochi (道明寺餅) or simply dōmyō-ji (道明寺, another temple who invented the flour used).
- Kanto-style sakuramochi is available only in the Kanto-area. "Sakuramochi" is a common term to refer to the widely available Kansai-style mochi.
See also[edit]
- Sakurayu
- Sakura cheese
- Hwajeon
- Japanese tea ceremony
- Wajik
- Kashiwa mochi
- Hanabiramochi
- Hishi mochi
- Warabimochi
- Zunda-mochi
- Kuzumochi
- Kusa mochi
- Hyōroku mochi
- Botamochi
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