As spring approaches in Japan you will find a delicious and very popular pink pastry is Sakura mochi, presentation.
Sakura mochi, traditional pastry
Sakura mochi 桜餅 is a small traditional pastry made of a mochi (glutinous rice ball) sweet pink filled with red bean paste anko. It is surrounded by a sakura cherry leaf which is slightly salty. This leaf has a pleasant aroma in the mouth. Everything is eaten even the leaf, ideally accompanied by a tea and a small toothpick. This pastry has existed since about 1717.
The sakura mochi is a Japanese pastry that plays on contrasts. Indeed, it is slightly sweet and at the same time a little salty. In terms of texture, we also go from a sticky dough to the crunchiness of the cherry leaf. Fine and delicate, this sweetness is for some Japanese their favorite pastry.
As spring approaches
As its name and its color indicate it, the sakura mochi appears at the approach of spring:
The Hanami is a festival that takes place during the famous blossoming of cherry trees. It usually takes place from the end of March to May depending on the region and year. Close to nature, Japanese people like to contemplate the beauty of cherry trees during this period. Many products are specially designed for this occasion. All the big brands have products marketed as “sakura” like starbucks for example or KitKat for example. Pink products fill the shelves of combini during this period.
March 3rd is the dolls festival called hina matsuri. It is a festival dedicated to little girls and the approach of spring. On this day, little girls display traditional dolls on multilevel platforms representing the imperial court of the Heian era. To celebrate this festival, Japanese people eat sakura mochi and also chirashi sushi.
Its different forms
According to the regions, its making differs and generally we find 2 forms: In the east of Japan, in Kanto
We use rice flour, shiratama-ko, its shape is rolled up, more elongated and smooth. Its texture is thicker, firmer and less sticky.
In the west of Japan, in Kansai we use glutinous rice, domoyoji-ko, its shape is a grainy ball. Its texture is more sticky, less firm and we can feel the rice grains in our mouth.
We do not have a preference both are very good!
A simple recipe
- For the recipe, you need this famous salted sakura leaf that you can find on the internet or in some Japanese grocery stores for the lucky ones. You have to put the sakura leaf in water and wring it out on a paper towel to make it slightly desalted and stick to the rice.
- You need round sticky rice and pink dye.
- Red bean paste anko, you can buy some ready made.
- Sugar.
- Parchment paper.
We invite you to watch the video of justonecookbook who cooks his rice in the microwave but you can cook it in a pan for 30 minutes.