Cherry Blossom Rice Cake or a rice cake wrapped by 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 more than just seeing and smelling with the flower. Probably, that's what Sakura mochi was for. After all, assimilation 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 style originated in Kanto and Kansai region respectively. The former is two-folded or rolled shaped while the latter is formed into a ball. Both are made of glutinous rice filed with An and wrapped by a salt-pickled leaf of the cherry tree. You can even eat the leaf together with the cake for a delicate salty-sweet harmony!
(Photo: Sakura mochi in Kansai region.)