Sakuramochi (pink-colored rice cake filled with red bean paste wrapped with a cherry blossom leaf) ｜ Our Regional Cuisines

Osaka Prefecture

Sakuramochi (pink-colored rice cake filled with red bean paste wrapped with a cherry blossom leaf)

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Image Source : Noriko Tomioka
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Image Source : Noriko Tomioka

Main lore areas

All of Osaka Prefecture
Main ingredients used

Domyojiko(=coarse glutanious rice flour), Red beans paste, Cherry blossom leaf

History/origin/related events

Sakuramochi is a confectionery characterized by a pink rice cake wrapped in salted cherry blossom leaves, symbolizing the arrival of spring. While Sakuramochi is enjoyed nationwide, there are regional variations. In the Kanto region, Sakuramochi features thin crepe-like wrappers enveloping "Anko," Kansai's version uses ”Domyojiko," a coarse glutinous rice flour, to create a textured rice cake that encases "Anko." Both styles share the common practice of wrapping the confection with salted cherry blossom leaves. Originally invented by Yamamoto Shinroku, a gatekeeper at Chomeiji Temple along the Sumida River during the Edo period, Sakuramochi gained popularity when he utilized fallen cherry blossom leaves by pickling them in salt and wrapping them around rice cakes. His innovation received widespread acclaim, leading to the confection's spread across the country. In the Kansai region, including Osaka, sakura mochi made with domyoji flour is the mainstream. Domyoji flour, made from steamed, dried, and coarsely ground glutinous rice, is often used in "Wagashi (=Japanese confectionery)" and was first made more than 1,000 years ago at Domyoji in Fujiidera, Osaka, where it was valued as a preserved food. Pink rice cake with a slight aroma of cherry blossoms. Sakuramochi is a tasteful confectionery that evokes the feeling of spring in both appearance and taste.
Opportunities and times of eating habits

It is sold at confectionery stores during the spring season from February to early April. It is widely enjoyed as a seasonal confectionery.
How to eat

Soak salted cherry blossom leaves in water to remove excess salt. Mix "Domyojiko (=coarse glutinous rice flour)," sugar, water, and red food coloring, then steam or cook the mixture. Once cooked, knead it lightly to form a rice cake. Tear pieces of the rice cake, flatten them into circles, and wrap sweet red bean paste. Finally, wrap the filled rice cakes with cherry blossom leaves. The cherry blossom leaves can be consumed or simply used for decorative purposes.
Efforts for Preservation and Succession

(Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
As the season arrives, Sakuramochi is not only found in confectionery shops but also in supermarkets, convenience stores, and various retail outlets, lining the shelves. Beyond the Kanto and Kansai styles, each store puts effort into unique variations in shape and flavor. Additionally, various related products have been developed, including cakes and bread with Sakuramochi-inspired twists.

RECIPE

Ingredients (10 pieces)

Domyojiko(=coarse glutanious rice flour) 125g
Water 250㏄
Sugar 30g
Red food coloring A little
Smooth red bean paste 200g
Salted cherry blossom leaves 10
[Temizu] Water 50cc
[Temizu] Sugar 3g
Temizu( =water to moisten the surface of mochi with hands, serves to prevent sticking)

How to cook

1. Quickly wash the pickled cherry leaves under running water, soak in plenty of water for 30 minutes to remove the salt, and remove the water with kitchen paper.
2. Shape smooth red bean paste into small balls.
3. In a pot with heat, combine the specified amount of water, sugar, and red food coloring. Once it boils, add "Domyojiko" and quickly mix with a wooden spatula.
4. After it boils again, reduce the heat to low and simmer for about 6 minutes (be careful as it may burn). Turn off the heat, cover, and let it steam for approximately 10-12 minutes.
5. Using hands dipped in sugar water, spread the ricecake from step (4) into a circular shape of about 7 cm in diameter. Place the filling from step (2) in the center, then stretch the edges of the mochi while bringing the filling towards the center. Close and shape the edges to form the final product.
6. When the rice cake from (5) has cooled, roll it up with the bottom of the cherry leaf facing out.

provider : "Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture" (Foundation Osaka school lunch association of public interests)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Sakuramochi (pink-colored rice cake filled with red bean paste wrapped with a cherry blossom leaf) ｜ Our Regional Cuisines

Osaka Prefecture