#桜餅

[useyourimagination2020]

Sakura Sweets / 桜餅 & 道明寺 (source)

(via 吉野本葛の老舗・奈良・井上天極堂の公式サイト)

[jekyllandhyde1965]

餅皮でこし餡を包み、桜の葉で包んだ美味しい桜餅です。上品なこし餡、しっとりとした餅皮、桜の葉の香りが素敵なお菓子です。

名古屋の川口屋の桜餅です。

[nao-san-no-kagoshima-love]

@菊水堂本店

[shimanomoyou]

こないだの圧巻のお雛様の会の時に

婦人会の奥様たちが作って販売してた

桜餅とよもぎだんご。

桜餅の桃色よ〜

ちょこんと乗った桃の塩漬けも最高にかわいい。

中は白餡やでイカす〜。

おいしゅうございました。（3個入り全部一人で食べた。笑）

[sarcastic-kaz]

Pink and Green Hair (trendy in the taisho era)

We all know that Mitsuri ate a crazy amount of it to get her signature pink-green hair, but just how many would she have theoretically eaten?

To start, we have to look at the numbers. She ate 170 mochis per day for 8 months straight.

It's already crazy enough of a number, but imagine just how much that the Kanroji family would've spent on that mochi even before Mitsuri was a part of the Corps with her own salary, not to mention the fact that hashira can choose how much money they recieve. We can prove this fact by Mitsuri having her hair at a pre-pubescent age, when she beat that sumo wrestler at arm-wrestling.

First, since all months but one (mumbleaugustusmumble) have 30 days, we multiply it by eight for the eight months she spent eating the mochi. Then, I estimate by adding 4 for half of the months having 31 days. Since this is a bare estimate, these numbers can't be perfect.

244 days. This is, according to Mitsuri/Gotuge, how long it took until the Kanroji family started to notice Mitsuri's hair turning pink OR when her full transformation ended.

Now. We can multiply those days by how many sakura mochi she would eat in one of those days.

41,480.

If you wanted anime hair from eating a sweet, that's an estimated amount of how many sakura mochi you would have to eat.

Since this is unreliable information because there's not enough data given about this, and Mitsuri herself wasn't keeping track of this specifically, there's not much of a way to tell how many sakura mochi to actually eat, and this is also really unhealthy because duh it's a dessert that any normal person who isn't a girlboss like Mitsuri should eat more than three.

We also have to think about the actual sakura mochi. This sweet is made with pickled sakura leafs, which are edible, along with anko (red bean paste) and glutinous rice coloured pink, the same as sakura blossoms. Sakura are already notorious for only blooming for a week or two before fading for the rest of the year. This is why this wagashi (sakura mochi) is only designated as a spring treat.

Of course, it can still be eaten year-round. It's simply customary to eat in springtime, late March. You would just have to have loads of ingredients all the time in order to make it. Since, as I talked about Japanese tradition of only eating this in spring, it's probably that the Kanroji family would pickle their own sakura leaves, in the same way that they also make their own honey. Yet another way of telling us how well-off they are.

Other than that, anko (the filling) and glutinous rice (along with the pink colouring) is relatively easy to find because other types of wagashi are served year-round, and I believe that many of them have those two core ingredients (such as ohagi or manjuu). The main thing that makes sakura mochi special is the pickled leaf that can only be harvested in springtime, hence why it's only really served in the time that there are blossoms.

And finally, it also happens to be that I'm currently in Japan in middle-late March. I got to visit a (romantic) love temple nearby, prayed that I would find a Mitsuri gachapon before I leave Japan (because that's what you do when you go to a love temple, pray to see the love hashira), then it so happened that three doors down, there was a wagashi store!!

They also happened to serve ohagi (despite that being an autumn wagashi, in spring ohagi would usually be called botamochi), mitarashi dango (which will totally calm Haganezuka-san down), and of course, the reason for this post, sakura mochi!! Three character's favourite foods, so we obviously got some!!!

Taste test.

Mitarashi dango, as per usual, is amazing. I love warm mochi and the sauce is always great, especially when it's served fresh or you can watch the storeperson dunk the mochi into the sauce. I also got to have a huge version whilst exploring Odawara-jou, and before that too.

Ohagi, I was very excited to try some, but surprisingly, out of these three, it was my least favourite. That's not to say it wasn't good, but I don't think I really liked the anko being on the outside. Thinking back, it's probably unhealthy for Giyuu to hold it out to Sanemi with his bare hand.

Finally, sakura mochi. The leaves are edible, and they don't give any sort of taste or reliable texture, they seem to more be there as an ornamental piece, it was just the stem that could be a little pokey. The glutinous rice is light pink and on the outside, wrapped in the leaf. It's sweet! A bit sticky too, which is probably the reason for the leaf-holder. The anko on the inside is also very sweet, and this sweet was my favourite out of the three types of wagashi that we got. They are relatively small, maybe 10cm from a rough estimate, but they have a lot of density from being packed tight. While I really enjoyed this, I don't think I could ever eat 170 in a single day, much less for eight months.

I also forgot to mention, but there's two types of sakura mochi. First is the type with glutinous rice, the type Mitsuri is shown to be eating in the manga and anime, and the one I just tried. Second type is made with a pink pancake wrapping the anko, which is also wrapped in the sakura leaf. I think maybe two or three days after the first type's taste test, I got my hands on the pancake ones, but I was so tired that it got stuck in the fridge overnight. Let me tell you. Those pancakes were solid. If anyone has a taste of the pancake sakura mochi, feel free to give your actual impression!

Since, as I've already said, sakura mochi is the main type of wagashi served in spring, in the sakura season, there's loads of shops selling it nearby. I even got to try this taiyaki with sakura mochi filling instead of anko, which was... interesting, I suppose, but not terrible.

So try some sakura mochi if you're ever in Japan for the March season! I'm pretty sure that people sell this wagashi for the entire month, for more sales. (unfortunately, the sakura will only bloom in the week after i leave japan) (talk about a letdown, i always have to leave japan the week before they bloom for school)

Unfortunately no photos, but I did get to go on a train called the RomanceCar!! I immediately thought of Mitsuri with this, and I did get photos of that! Then, I searched up why it's called that, and the only reason is that there's two seats side-by-side with no armrest between, which gives room for couples to cuddle. Imagine modern Mitsuri with Iguro or Shinobu on one of these!!

[akevisoleil]

🌸にゃくら餅🌸

[iwillbemother]

Instagram: @maihana06

[furoshikiblog]

【　お花見と桜餅　】

今年は少々遅めの開花となっているソメイヨシノ。 歓迎会を兼ねたお花見にはバッチグーのタイミングになりそうですね。

花見の起源は、奈良時代の貴族が中国伝来の梅を愛でていたのが、 平安期には桜の人気が高まり、花と言えばサクラと言われるようにまでなったとのこと。

盛大な花見を催したのは太閤秀吉が有名ですが、 貴族や武士階級だけでなく、農民にとっても大事なお花見。 田畑を耕し種をまく時期、その年の豊作を願って桜の下で宴会をするようになったあたりが、 今も桜の下で場所取りをするルーツかも知れません。

また、この時期たくさん見かけるのは桜餅。 雛祭りに食べられるようになる前から春のお菓子として人気で、 関東風と関西風があるのはご存じの通り。

関東風は長命寺餅とも言われ墨田区にある長命寺の門前が発祥とのこと。 関西風は道明寺餅とも言われますが、道明寺粉の発祥が道明寺で、 桜餅の発祥ではないのだそう。

　　　さくら餅 食べての後の 葉の匂ひ　　杉本寛

[hashy]

[miminaka]

もう3月！

[menou-a]

おやつに贅沢した🍵

[useyourimagination2020]

Sakura mochi/桜餅

(via 【伊勢丹新宿店】桜餅2024全ラインナップ11品をチェック！ 関東風も、関西風も大充実 | 三越伊勢丹の食メディア | FOODIE（フーディー）)

[jekyllandhyde1965]

とってもとってもしっとりとした焼き皮でこし餡を包んだお菓子ですが、更に桜の葉で包んであるのでその香りが映ってとっても美味しいんです。前には道明寺の桜餅の方が好きだったのですが、こちらに出会って焼き皮タイプの方も大好きになりました。異次元のレベルの長命寺タイプの桜餅です。

名古屋の川口屋の桜餅です。

[bizenwakakusa]

桜餅

銀三彩豆皿　Sin Isezaki　ー桜餅ー

  今日は快晴の岡山です。

寒いですが天気は良いですね。

  【臨時休業のおしらせ】

来週の2月5日月曜日は実店舗と発送業務を臨時休業させていただきます。

ご不便をおかけいたしますが、よろしくお願いいたします。

  さて、今日のおやつは桜餅。

  伊勢崎紳さんの銀三彩豆皿へ。

サイトでは5枚セットで販売しております。

  味わい深いたたきの造形に銀彩の美しい発色。

青、緑、黄の三彩が施され上品な仕上がりになっています。

  使っていくと銀が酸化して燻したような風合いが出てきます。

  経年変化を愉しむうつわで、落ち着いた雰囲気が徐々に表れてきますよ。

  この機会にいかがでしょうか。

[ikutoda]

[hiroyuki-tateyama]

鹿児島ではこれが桜餅。道明寺という名の和菓子を見かけることはまずありません。 #桜餅 #さくらもち #和菓子 #桜 #sakura #wagashi 季節の和菓子が嬉しい。年齢に応じてでしょうか。 https://www.instagram.com/p/CqSg91NvO4i/?igshid=NGJjMDIxMWI=