Have you ever tried sakura mochi? If so, do you remember what it looked like? Did you know that there are actually two types of sakura mochi? Many people, even in Japan, are surprised to learn this!
Spring in Japan is all about cherry blossoms, hanami, and seasonal treats, and one of the most beloved sweets of the season is sakura mochi. This delicate pink rice cake, filled with sweet red bean paste and wrapped in a salted cherry blossom leaf, is a must-try springtime delight. But depending on the region, sakura mochi comes in two distinct styles!
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Kansai-Style: Domyoji Sakura Mochi (道明寺桜餅)
The western-style sakura mochi, known as Domyoji (道明寺), is made using Domyoji flour, which consists of glutinous rice that has been steamed, dried, and coarsely ground. This gives the mochi its signature chewy and slightly grainy texture. The rice grains remain visible, giving it a more rustic and hearty feel. It is then shaped into a round, slightly flattened ball and filled with anko (sweet red bean paste). This version is popular in Kansai (Osaka, Kyoto, etc.) and western Japan.
The name Domyoji comes from Domyoji Temple in Osaka, where this special flour was originally produced. Historically, Domyoji flour was used as preserved food and even in samurai rations, but over time, it became associated with sweets like sakura mochi.
Kanto-Style: Chomeiji-Style Sakura Mochi (長命寺風桜餅)
On the other hand, the eastern-style sakura mochi, commonly referred to as Chomeiji-style (長命寺風), has a completely different appearance. Instead of using rice grains, it is made with a thin, crepe-like pancake made from wheat flour, which is wrapped around the red bean filling. The result is a smooth, soft, and slightly chewy texture—almost like a sweet spring roll!
This style originates from a shop called Yamamotoya near Chomeiji Temple in Tokyo, located close to today’s Tokyo Skytree.
The Origin of Sakura Mochi 🌸
Sakura mochi is said to have originated in the Edo period, when a gatekeeper at Chomeiji Temple wondered if there was a way to make use of the many fallen cherry leaves around the temple. He began pickling them in salt and wrapping them around sweet rice cakes, leading to the birth of sakura mochi as we know it today. This unique treat has been enjoyed for over 300 years.
The Cherry Blossom Leaf – To Eat or Not to Eat?
Both types of sakura mochi are wrapped in a pickled cherry blossom leaf, which adds a hint of saltiness that perfectly balances the sweetness of the red bean paste. But the big question is: Do you eat the leaf or not? 🤔
Some people love eating it for the added texture and aroma, while others prefer to peel it off. There is no right or wrong answer – just go with whatever you like!
Which One Should You Try?
Both styles of sakura mochi are delicious in their own way, and trying them side by side is a great way to experience the diversity of Japanese sweets. If you love chewy textures, you might prefer Domyoji-style, while those who enjoy soft, delicate pastries might favor Chomeiji-style.
Domyoji sakura mochi is widely available, but Chomeiji-style can be harder to find. If you come across it, be sure to give it a try! (The one in the photo was a rare find from Kogetsu, a shop in Kyoto.) Pairing sakura mochi with fragrant sencha or kamairicha makes for an especially delightful experience. 😊🌸
*Image source: ウェザーニュース