This post is coming a little late in the season now that the last of the cherry blossoms have finally all fallen, but I still can’t help but do one last sakura-themed post! I had always been interested in trying sakura mochi since one of my friends described it as her favorite Japanese dessert. Plus, I mean…they just look so pretty! I was lucky enough to find two different types of traditional cherry blossom sweets together in one package so I could try out both of them.
The one on the left is the sakura mochi. It consists of a small pink crepe wrapped around a ball of lightly sweetened red bean paste. On the right is the domyoji. It’s a soft gooey cake made out of pounded rice, and has the same red bean filling inside. Both of these sweets have a pickled shiso leaf folded around them. Don’t peel it off though…you are supposed to eat everything the way it is! The leaf is very thin and soft so it’s easy to bite into. It has a salty taste to it which actually contrasts very nicely with the sweetness of the cake. I wasn’t sure what to expect, but the balance of the savory leaf and the sugary cake is perfect!