Sakura-mochi is divided into two types, eastern-style "Chōmeiji[長命寺（ちょうめいじ）]" and western-style "Dōmyōji[道明寺（どうみょうじ）]".
There are differences in their dough between the two. The dough of Chōmeiji is made from baked flour and water. And that of Dōmyōji is made of steamed Dōmyōji-ko[道明寺粉（どうみょうじこ）](powder made from dried glutinous rice).
Chōmeiji was created by Shinroku Yamamoto[山本新六（やまもとしんろく）] who was a gatekeeper of Chōmeiji Temple along the Sumida River[隅田川（すみだがわ）] in Edo(former name of Tokyo) in 1717. The bank of the Sumida River is a famous spot of Sakura and Yamamoto sold that and it became popular.
Dōmyōji is not only Sakura-mochi but it refers to Wagashi made from Dōmyōji-ko. Dōmyōji was originally created as a preserved food at Dōmyōji Temple in Osaka.
Salted Sakura leaf used for Sakura-mochi is mainly that of Ōshima-zakura[大島桜（おおしまざくら）]. The taste of Sakura-mochi is characterized by the salted leaf. The leaf gives unique smell to Sakura-mochi and salty taste which emphasizes its sweetness.
The leaf can be eaten with Sakura-mochi but that has a unique flavor. Therefore, someone eats and someone removes it.