Sakura mochi is a classic spring treat featuring mochi rice cake wrapped in cherry blossom leaves. Many shops begin selling it around February 4th, the start of spring (Risshun), and switch to kashiwa mochi and other treats for Children’s Day in late April to early May. Sakura mochi is broadly categorized into two types.
Kanto-style: Chomeiji sakura mochi (wheat flour crepe wrapper)
Kansai-style: Dōmyōji sakura mochi (made with grainy Dōmyōji flour)
History of Kanto-style Sakura Mochi
Kanto-style sakura mochi is said to have originated in 1717 with the sakura mochi sold at Chōmeiji Temple along the Sumida River. The 8th Shogun, Tokugawa Yoshimune, planted cherry trees along the Sumida River from Ueno. This led to the Sumida River area flourishing and developing as a famous spot for hanami (cherry blossom viewing).
Yamamoto Shinroku, the gatekeeper at Chomeiji Temple, thought it a shame to see the fallen cherry leaves go to waste and wondered if they could be used for something. He began salt-pickling the leaves in barrels, sandwiching them between mochi, and selling them at the temple gate. This is considered the origin of sakura mochi.
Chomeiji Temple’s Sakura Mochi
https://sakura-mochi.com/
Actually, the first attempt used soy sauce instead of salt. However, this failed miserably and sold nothing. The subsequent salt-pickling method proved a huge success. It teaches us the importance of persevering and never giving up.
Thus, sakura mochi became an immensely popular snack in Edo, perfect for holding in one hand while enjoying the blossoms. Its popularity is evident from its depictions in ukiyo-e prints and its appearances in haiku.
The thin crepe-like wrapper around the filling comes in both white and pink varieties. Kanto-style sakura mochi also boasts rich variety in shape—some are rolled up, while others are folded in half.
When I saw sakura mochi in Tokyo, I was shocked not only that it looked completely different from what I’d eaten back home, but also that the shape varied so much from shop to shop.
Even now, I don’t quite picture it when someone says “this is sakura mochi,” but its uniquely chewy texture, rare among sweets, has quietly become one of my favorites. As cherry blossom season approaches, I find myself seeking out Kanto-style sakura mochi—I’ve grown that fond of it.
Furthermore, in Matsue, Shimane Prefecture—a hub for traditional Japanese sweets—the feudal lord returning from Edo told a confectionery shop about the sakura mochi from the Sumida River embankment. This led to the creation of sakura mochi there, which is why Kanto-style sakura mochi is still enjoyed today. Furthermore, Shimane is home to the rare green-flowered cherry blossom called Gyoiko. Apparently, there’s also a green sakura mochi modeled after these flowers.
The History of Kansai-Style Sakura Mochi
For me, the familiar sakura mochi is definitely this one! It’s a delightful snack with the fun texture of grainy glutinous rice. I only recently learned that the Kansai-style version is called “Dōmyōji,” contrasting with the Kantō-style “Chōmeiji.” The Kansai-style sakura mochi is said to have originated when rumors spread about the popularity of the Kantō-style sakura mochi in Edo, prompting a wagashi shop in Osaka to create it.
The fun, chewy texture of the glutinous rice grains is what makes the Kansai-style sakura mochi enjoyable. It is also known as “Dōmyōji,” contrasting with the Kantō-style “Chōmeiji.” Kansai-style sakura mochi originated when rumors spread about the popularity of Kanto-style sakura mochi in Edo, prompting a confectionery shop in Osaka to create it.
Incidentally, “Dōmyōji” refers to glutinous rice that has been soaked in water, dried, steamed, dried again, and then crushed. It originated as a preserved food in Dōmyōji, Osaka. It is also known by the alternative name “Dōmyōji hoishi.”
While Kansai-style sakura mochi is primarily eaten in western Japan, it is also enjoyed in Hokkaido, Niigata, and parts of Tōhoku.
Do you eat the leaves on sakura mochi? Or not?
When it comes to sakura mochi, the question of whether to eat the leaves is always on my mind. As a child, I was taught that “you eat the leaves on sakura mochi,” so until very recently, I was convinced I had to eat them. I wasn’t particularly fond of the unique aroma and texture of those cherry leaves as a kid, and I always thought, “If only I could just eat the filling, I’d like it so much more…”
The cherry leaf is actually meant to flavor the mochi and prevent it from drying out, so traditionally, you remove the leaf and enjoy just the filling. Of course, eating it together with the mochi isn’t wrong either. Enjoy your sakura mochi however you like best.