Sakuramochi

Common form of Sakuramochi in the Kantō region

Common form of Sakuramochi in the Kansai region

Sakuramochi ( Japanese 桜 餅 , "cherry mochi ") is a Japanese sweet ( wagashi ) that is traditionally eaten in Japan to this day in spring. Sakuramochi are made from mochiko ( rice flour ), water and a pink dye, as well as a filling made from anko ( red bean paste ), a paste made from crushed red adzuki beans and sugar. Sakuramochi is covered with a salted cherry leaf to prevent it from drying out.

The shape and preparation of sakuramochi vary between the Kantō region around Tokyo and the Kansai region around Kyoto . In the variant common in Kantō, the dough is made of rice flour and thin and is baked on a round, cast-iron plate; pureed beans are wrapped in the dough. The sakuramochi have a cylindrical shape. The variant common in Kansai (Japanese 道明寺 dōmyō-ji ) is a steamed dumpling with a filling made from whole beans. The name is derived from dōmyō-jiko ( 道明寺 粉 ), the name for the steamed, dried and ground sticky rice that the dumpling is made of and which has its origin in a temple of the same name in Osaka .

Web links

Commons : Sakura mochi  - collection of images, videos and audio files

Individual evidence

1. ↑ Sweet Travel (blog): Sakuramochi. Retrieved January 12, 2020 . 
2. ↑ Gishi.co.jp: Japanese flour. Retrieved January 12, 2020 .