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What is Sakura Mochi?
Sakura Mochi is a delightful Japanese confection enjoyed during spring, especially for cherry blossom viewing and Girl’s Day. It features a pink-colored mochi filled with sweet red bean paste (anko) and wrapped in a pickled cherry blossom leaf, which may be eaten for added flavor. This sweet captures the essence of spring with its delicate appearance and taste.
Regional Variations
There are two styles of Sakura Mochi, reflecting regional differences:
Kansai Style: Popular in Osaka and Kyoto, it uses Domyoji-ko (steamed, dried glutinous rice) for a chewier, grainy mochi shaped into balls, providing a heartier bite.
Kanto Style: Originating in Tokyo around 1717, it uses shiratama-ko (glutinous rice flour) to create a thin, crepe-like mochi rolled around anko, offering a delicate texture.
Kansai-Style Sakura Mochi Recipe
Ingredients (Makes 6 pieces)
- Domyoji-ko (coarse glutinous rice flour): 100 g (3.5 oz)
- Sugar: 10 g (2 tsp)
- Water: 150 ml (2/3 cup)
- Red food coloring: A small amount
- Anko (sweet red bean paste): 150 g (5.3 oz), preferably koshian (smooth variety)
- Pickled sakura leaves: 6 leaves
Instructions
Mix the Dough
In a microwave-safe bowl, combine the Domyoji-ko, sugar, water, and a small amount of red food coloring diluted in a teaspoon of water. Stir until fully mixed.
Heat the Dough
Cover the bowl loosely with plastic wrap and microwave at 600W for 4 minutes.
Remove from the microwave, stir well, then cover again and microwave for an additional 2 minutes at 600W.
Cool Slightly
Let the mixture sit covered for about 10 minutes to cool slightly and allow the texture to set.
Prepare the Leaves
While the dough cools, soak the leaves in water to remove excess salt, then pat dry with paper towels.
Shape the Mochi
Divide the dough into 6 equal portions. Wet your hands with water to prevent sticking, flatten each portion into an oval shape, place an anko ball in the center, and fold the dough over to encase it completely.
Wrap with Leaves
Place each mochi piece onto a sakura leaf and wrap the leaf around it, ensuring the vein side of the leaf faces outward for presentation.
Tips
- Adjust the amount of red food coloring to achieve a subtle pink color, adding it gradually to avoid over-coloring.
- If the dough feels too sticky, lightly wet your hands again before shaping.
Kanto-Style Sakura Mochi Recipe
Ingredients (Makes 6 pieces)
- Shiratama-ko (glutinous rice flour): 100 g (3.5 oz)
- Sugar: 10 g (2 tsp)
- Water: 130 ml (slightly over 1/2 cup)
- Red food coloring: A small amount
- Anko (sweet red bean paste): 150 g (5.3 oz), preferably koshian (smooth variety)
- Pickled sakura leaves: 6 leaves
- Vegetable oil: A small amount (for cooking)
Instructions
Mix the Batter
In a bowl, combine the shiratama-ko, sugar, water, and a small amount of red food coloring diluted in a teaspoon of water. Whisk until smooth and lump-free.
Cook the Crepe
Heat a frying pan over medium heat and lightly coat with vegetable oil. Pour in about 1/6 of the batter (roughly 40 ml or 2.7 tbsp), spreading it thinly to form a crepe. Cook until the surface dries (about 1-2 minutes), then remove from the pan. Repeat for the remaining batter to make 6 crepes.
Prepare the Leaves
Rinse the pickled sakura leaves under running water to remove excess salt, then pat dry with paper towels.
Assemble the Mochi
Place an anko ball on the edge of a crepe, roll it up tightly, and then wrap the rolled mochi with a sakura leaf, vein side outward.
Tips
- Cook the crepes on medium heat to prevent burning, and adjust the batter thickness by adding a little more water if it’s too thick to spread easily.
- Ensure the anko is fully enclosed by the crepe to avoid leakage during rolling.
Don’t Eat with Your Fingers
If you’re enjoying a nice homemade sakura mochi at tea time, then you might want to adopt the high-culture etiquette of Japanese tea time with kuromoji.
Kuromoji are traditional Japanese utensils, typically small wooden picks, used to elegantly enjoy wagashi, or Japanese confections. Crafted from the aromatic wood of the Kuromoji tree (a type of spicebush), they have been staples in tea ceremonies and refined settings for centuries, adding a subtle fragrance and a touch of sophistication to the experience. Unlike regular toothpicks, Kuromoji are designed specifically for cutting and eating soft wagashi, such as mochi or yokan, allowing one to savor each bite with grace. Their natural texture and slight citrusy scent enhance the sensory pleasure of the treat, making them essential items for those who appreciate the artistry and etiquette of Japanese sweets. Whether at a formal tea gathering or a casual moment of indulgence, Kuromoji elevate the act of eating wagashi into a refined ritual.
Savoring Every Moment
You now know how to make two styles of sakura mochi and how to eat them with kuromoji. Of course, you’re going to need tea for your tea time. Take a look at Globalkitchen Japan’s guide for making green tea in a tea pot, or if you’re feeling especially refined, our guide for how to make macha green tea. Either way, you’re going to enjoy a tea time fit for a samurai’s wife.
