桜もち

I am not sure if Japanese eat this all year round or just a festive food during Sakura blossom,but I could only get the ingredients while I was there few weeks ago,and finally got round to it.Leaf,flower,red bean paste...I have no reason not to love this!

美味しそう～～ (ﾉ*>∀<)ﾉ♡
私も桜もち大好き ♡ 材料が手に入って嬉しいですね♪

素敵な写真❤︎
桜餅は春の楽しみのひとつです。
とても良い香りがするよね。

Thanks so much ゆず San!
Good to know you like sakura mochi too,we always like the same food!
But I am not surprise many people like this,it's good combination full of sakura aroma and spring vitality!
Thank you for showing me sakura food too!

Thank you so much Makiko San!
When I was buying Sakura leaves at Nishiki market,they have all the other ingredients at the same shop too,I always like this and thought I could try making some myself,it's surprising simple,but very delicious with nice Sakura leaves aroma,this combination is perfect!I love wagashi so much!

Your food styling sense is outstanding✨I can find out your posts even among from thumbnail display! This pics has very Japanese taste with calm and minimal air! Love this 隅切りplate too! Did you remake it? I remember you were using same shape bicolor plate...
Anyway,Sakura mochi is not festive food,so you can make it whenever you wants😊In Japan,it's one of basic Wagashi,selling at shop throughout the year.( Due to that,the leave preserved with salted)
I am hooked on wagashi making lately,I was glad to see your wagashi too! It became good example for me!

Soooo pretty!!

Thank you my friend!
You know I am interested at food photography these days,and I do find the best way to show Japanese cuisine especially wagashi is in a calm and unfussy environment,I am happy you think this way too!
Amazing,you remember this plate!The original bicolor one is broken,I had it glued together but still not secure enough to use.I went back to that place and found a couple more,still couldn't compare to the first one,with the glaze runs prettier.I also grabbed this white one with same style.
I see,so you could eat this all year round!I was buying Sakura leaves at a shop in nishiki,and they also have the ingredients needed to make this,like 道明寺粉 and Sakura an,so I though I could try.道明寺粉is very interesting for me,I found out it's actually cooked mochi rice,dehydrated again.Happy to find out they have this in HK's 富澤商店too,along with 桜葉 and 柏葉！
Your wagashi is professional work,please use mine as a reference to what not you shouldn't do😁.I followed instructions and measurements from the leaflet the shop gave ,I think the proportion is off,the leaf is too big for this size of mochi,don't you think?
I am hooked with wagashi too,please show me simple ones that I could follow!

Thank you,Japanese sweets always impressive looking!

Never mind! I don't think the leaf is too big. It's looks more elegant✨
Bye spring,hello summer! I wonder you can get 笹の葉 at 富沢商店..It's very useful for making Wagashi.
There is Wagashi for summer called '笹の葉葛餅'. Also 水羊羹 too.these are my fave! I hope I can show you😊 thanks!

笹の葉葛餅sounds like the thing that could ease the summer heat!
Summer is s very hot in Japan,but with some nice wagashi and ice green tea,it could be dealt with easily!I am always interested at your wagashi,please show me!