Sakura Mochi is a flavored traditional seasonal wagashi (Japanese sweet) enjoyed throughout Japan during the spring season. It’s flavored with salt-preserved sakura (cherry blossom) flowers and wrapped in a cherry blossom leaf. There are actually two most popular kinds, the Kanto style (Eastern style…represented by Tokyo), for which the anko (sweet azukibean paste) is wrapped in a thin mochi flour pancake, and Kansai style (Western style…represented by Kyoto), for which the anko is wrapped in soft steamed mochi, called domyoji. Even though I grew up in Tokyo, I have always preferred Kansai style more because I love the texture of the domyoji mochi so much. So, this is the recipe of my sakura mochi I make every year during the sakura season. I get the pink colored domyoji mochi flour, but you can also make with the regular (white) domyoji mochi flour. You can also make it without any preserved sakura (cherry blossom), and it will be a simple delicious treat of domyoji mochi and anko.