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Sakura Mochi in Kanto and Kansai

When cherry blossoms begin to bloom, sweet pink foods tempt our stomachs. That food is sakura mochi, a typical Japanese sweet eaten during Hina Matsuri (Doll Festival) and springtime. There is a slight difference between Sakura Mochi in Kanto and Kansai.

Kanto: Sakura mochi at Chomeiji Temple

The sakura mochi (cherry blossom rice cake) of Chomeiji Temple is said to be the origin of sakura mochi in Edo. In 1717 (Kyoho 2), Yamamoto Shinroku, who worked for Chomeiji Temple, invented sakura mochi by pickling cherry leaves from the banks of the Sumida River in salt in a barrel. He then sold sakura mochi in front of the gate of Chomeiji Temple, a scenic spot in Mukojima. Bokutei (the bank of the Sumida River) around Mukojima became a cherry blossom viewing spot after the 8th shogun, Tokugawa Yoshimune, planted cherry trees there, attracting many cherry blossom viewers. Sakura mochi is known as a specialty of Edo and is still popular as a souvenir to this day.

The picture below is a scene of cherry blossom viewers taking sakura mochi back home as souvenirs.

Sakura mochi are depicted subtly in these nishiki-e prints of famous scenic spots.

Sakura mochi is also depicted in sugoroku (a traditional Japanese board game) as a specialty of Edo.

Kansai: Sakura mochi at Domyoji Temple

In the Kansai region, including Osaka, sakura mochi made with domyoji-ko (domyoji flour)is the most common type of sakura mochi. Domyoji-ko is made from glutinous rice that has been steamed, dried, and coarsely ground. It was first created as a preserved food at Domyoji Temple, a nunnery in Fujiidera, Osaka. Domyoji-ko has been famous for a long time and is mentioned in Wakan sansai zue, an illustrated Japanese encyclopedia, and introduced as hoshii (dried, boiled rice) in Kawachinokuni shoko benran (Commerce and Trade Handbook of Kawachi Province).

Domyoji is a famous temple from ancient times that is introduced in Kawachi Meisho Zue (Illustrations of famous places in Kawachi).

During the Tenpo era (1830-1844), Tosaya, a shop in Kitahorie, Osaka, learned of the popularity of sakura mochi in Edo and began selling them.

Wayougashi seizou zensho (Japanese and Western Confectionery Manufacturing Complete Book) describes the process of making Domyoji sakura mochi as follows.

To make sakura mochi, knead Domyoji dane (coarsely ground dried boiled rice) with fresh water, color it lightly with red, place it in a steamer basket, steam it well, add a little sugar to make a dough, put bean paste in the dough with a spatula, then wrap it with salt-pickled cherry leaves.

Nowadays, we can buy whichever we prefer: Kanto's crepe-like sakura mochi or Kansai's sakura mochi made of Domyoji-ko. Which sakura mochi will you taste this year?

References

• 『日本大百科全書』「桜餅」の解説
• 「農林水産省 うちの郷土料理 大阪府　桜餅」