Sakura-mochi [桜餅(さくらもち)]

Sakura-mochi[桜餅(さくらもち)] is a Mochi[餅(もち)] filled with sweetened Anko[餡子(あんこ)](red bean paste) and wrapped in salted Sakura leaf. That is a representative Wagashi[和菓子(わがし)](Japanese confection) in spring and it is commonly colored in pink like a Sakura blossom.

Sakura-mochi(Dōmyōji type)

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.

Sakura-mochi(Chōmeiji type)

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.


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