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]

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Sakuramochi

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
Media: Sakuramochi

The leaf may or may not be eaten depending on individual preference.

Types of sakuramochi

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

• 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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References

На других языках

[es] Sakuramochi