Mar 272 min read

[Japanese Sweets] Sakuramochi

Sakuramochi is a seasonal treat sold only in the spring in Japan. It owes its name to the pink and white sakura (cherry blossom) which blooms all over Japan in late March and early April. The sticky pink mochi is filled with creamy red bean paste and wrapped in a pickled cherry blossom leaf. The mild sweetness of the mochi balances with the sour leaf to create a unique, appealing taste which always marks the start of spring along with the blooming of the cherry blossoms outside!

When and where is Sakuramochi sold in Japan?

Sakuramochi is sold in the late winter and early spring, just before the bloom of the cherry blossoms. You'll spot the iconic pink mochi in late February, and sales usually continue until early April.

A carton of sakuramochi pink treats — Sakuramochi are often sold in Japanese supermarkets (Photo: Wikimedia Commons user Nesnad)

You can find sakuramochi in convenience stores and supermarkets, so make sure to stop by on the way to your hanami picnic! There are also specialty stores such as Chomeiji, a centuries-old confectionary credited with creating one of the styles of sakuramochi (see below).

Can you eat the leaf on Sakuramochi?

Yes, of course! The leaf is pickled with salt, giving the whole treat a sour-salty taste to offset the sweet mochi and red bean paste. The leaf has a satisfying crunch, meaning it's easy to get a few bites with all of the flavors together.

This is a good question, because the leaf in the similar Japanese sweet Kashiwamochi is not edible! However, Sakuramochi leaves are always safe to eat. Some people argue that the leaf can be removed and the mochi will retain its flavor, but I personally recommend leaving it on.

What are the different types of Japanese Sakuramochi?

There are two primary variations of Sakuramochi which you can see in the images below. They are generally designated as Kanto-style and Kansai-style.

Two rolled, pink sakuramochi — Kanto-style Sakuramochi, first invented at Chomeiji in Tokyo

The original was created in Tokyo at a teahouse near Chomeiji temple over three hundred years ago. This style features a firm mochi rolled around red bean paste. You can still visit Chomeiji today and pick up some of their renowned sakuramochi!

Kanto-style sakuramochi — Kansai-style sakuramochi, also known as Domyoji-style

The alternative style, more common in Kyoto and the Kansai-region, is called Domyoji, also named after the temple where it was created centuries ago. This type of sakuramochi has a sticky, bubbly texture!

This spring, don't miss the chance to try both styles of this historic, delicious Japanese treat!