Happy 300th Sakura-mochi!

This year marks the 300th year since the birth of the Sakura-mochi; the quintessential Spring wagashi.

There are two distinct kinds of Sakura-mochi. One which is representative of the Kanto region (Eastern Japan) and the other of the Kansai region (Western Japan).

The Kanto style Sakura-mochi, also known as the Chomeiji Sakura-mochi was first created in Sumida ward, Tokyo. In 1717, the keeper of the Chomeiji shrine saw the cherry blossom leaves falling to the ground and decided to try preserving it with salt as a way to make better use of the leaves. He wrapped the salty leaf around a thin layer of a flour-based batter folded over smooth koshi-an (smooth red bean paste). To his surprise, they were a hit with the visitors so he started selling it at the entrance gate regularly. The sweet-salty-fragrant Sakura-mochi has been enjoyed by the Japanese ever since.

Chomeiji sells the original Sakura-mochi to this day.
If you’d like to try the wagashi that’s been loved for 300 years, plan a visit for your next trip to Chomeiji Sakura-mochi

The name mochi may be a bit misleading; the Sakura-mochi batter is crepe-like but has a mochi-like bite hence the name.