Cherry Blossoms and Sakura-mochi in Tokyo-Japanese Home Cooking and Sweet Class in Tokyo
When it comes to hanami in Tokyo, my usual spots are Todoroki-temple, Sakura-zaka in Tamagawa‑Jōhoku, Ōta Ward, and the Meguro River, both of which are close to where I live. Every year, I am drawn to the gentle beauty of their blossoms, and as the seasons pass, these places have become scenery that I look forward to with deep affection.
Sakura saka- Tokyo
Meguro-river-Tokyo
Sakura mochi is a classic Japanese confection that represents spring, with the aroma and light saltiness of the cherry leaves enhancing the sweetness of the red bean paste.
Two types
There are two main types of sakura mochi.
Kanto-style “Chomeiji”: made by wrapping red bean paste in a thin crepe-like pancake made from wheat flour.
Kansai-style “Domyoji”: made with domyoji rice flour, giving it a chewy texture.
The leaf
Sakura mochi is usually wrapped in salted cherry leaves, which add fragrance to the confection.
Whether to eat the leaf is a matter of preference, but it is mainly used for aroma.
In one line
“A springtime bean-paste sweet scented with cherry blossoms.”
Cherry Blossoms in Tokyo-Japanese Home Cooking and Sweet Class in Tokyo
Cherry Blossoms in Tokyo-Japanese Home Cooking and Sweet Class in Tokyo
Cherry Blossoms in Tokyo-Japanese Home Cooking and Sweet Class in Tokyo
Todoroki fudouson with my guests
Cherry Blossoms in Tokyo-Japanese Home Cooking and Sweet Class in Tokyo
Cherry Blossoms in Tokyo-Japanese Home Cooking and Sweet Class in Tokyo
