Cherry Blossom Rice Cake or a rice cake wrapped with a cherry leaf
Sitting under cherry blossoms in their prime and feeling for the faint pink scent, people must have tasted a soft sweetness, as if trying to do with the flower more than just seeing and smelling. Probably, that's what Sakura Mochi was for. After all, assimilation or eating can be the ultimate form of attachment, desire, and love. A typical spring Wagashi (Japanese sweets) item, it dates back to the Edo Period (1603 - 1867), and there are broadly two types: Chomeiji and Domyoji styles originated in Kanto and Kansai regions, respectively. The former is two-folded or roll-shaped while the latter is formed into a ball. Both are made of glutinous rice filled with An and wrapped with a salt-pickled cherry tree leaf. You can even eat the leaf together with the cake for a delicate salty-sweet harmony!
(Photo: Sakura Mochi in Kansai region.)