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Japanese Sweets(2)

Eating "Sakuramochi" in January sounds a little bit early. But I love "Sakuramochi". As usual, after taking a seminar at Waryoku, I bought "Sakuramochi" and "Mame Daifuku" for Mitsuhiro who stays at home alone:-p

("Sakura-mochi" & "Mame Daifuku" - Tsuruse, Yushima)

Sakuramochi in Kanto and Kansai districts are in different style. The former is made of wheet, the latter is made of "Domyoji-ko".
(*)"Domyoji-ko" is made from sticky rice. After steaming sticky rice, it is dried and crushed, then, again added water.

Kanto style: strained beans jam is wrapped with wheat crepe(looks like this.)
Kansai style: strained beans jam is in "Domyoji-ko"(looks like this.)

As I was born and brought in Kobe, "Sakuramochi" for me is in Kansai-style. Tsuruse's Sakuramochi is in Kato-style...But, it was very nice. Not too sweet, with aroma of fine cherry.

On the other hand, I prefer "Okano Eisen"'s Mame Daifuku to Tsuruse's. Tsuruse's beans were a little bit salty, compared with Okanoeisen's one.