Celebrating the cherry blossoms in spring, this confection has smooth red bean paste inside, dōmyōji (steamed rice flour) outside, and wrapped in salted cherry blossom leaf.
Cherry blossom leaves are odorless, but during the Edo Period they found out that curing the leaves in salt triggered a chemical reaction which brings out the distinct aroma loved throughout the country to this day.
Best-before date: 1 day
Availability: February - April, all stores (store list)
Dōmyōji (steamed rice) flour
Salt-cured sakura leaves