Limited-Edition Sakura Sweets in Tokyo
Tokyo confectioner Funabashiya is offering limited-time “sakura no rokkoku ohagi” (cherry blossom-flavored rice cake) from March 20–22 [http://www.prtimes.jp/main/html/rd/p/000000404.000030085.html]. It's filled with smooth red bean paste and wrapped in multi-grain mochi. Where else can you find seasonal sakura sweets in Tokyo?
Funabashiya, the confectioner offering the limited-edition sakura sweets, was founded in 1805 within the grounds of Kameido Tenjin Shrine in Tokyo. Kansuke, the founder, moved to Edo (now Tokyo) from Shimosa Province (now northern Chiba Prefecture) and opened a tea shop. He noticed that the shrine lacked places for visitors to rest. The shop's original specialty was kuzumochi, a steamed mochi made from wheat starch, which quickly became popular. Funabashiya's kuzumochi is made by fermenting wheat starch with lactic acid bacteria for 450 days. The current building was rebuilt in 1953 on the same site where the shop was first established. Sakura mochi, in general, consists of sweet, pink-colored rice cake (mochi) with red bean paste (anko) filling, wrapped in a pickled cherry blossom (sakura) leaf. It is a traditional sweet often enjoyed during the spring season, especially at Hinamatsuri on March 3 and hanami (flower viewing) parties. There are two main regional variations: Kanto-style (Tokyo) and Kansai-style (Osaka/Kyoto). The Kanto-style sakura mochi is said to be the original version, invented in 1717 during the Edo period by Shinroku Yamamoto, a gatekeeper at Chomeiji Temple. He preserved fallen sakura leaves in soy sauce barrels and wrapped them around mochi. The Kansai-style uses Domyoji flour made of glutinous rice, giving it a chewier texture.
