English Ver.

関西のさくら餅

Sakura-Mochi in the Kansai District

The Japanese sweet in Spring “Sakura-Mochi” is made differently in each district. The Sakura-Mochi”s in the Kyoto Prefecture, Kansai District use Domyouji flour which is roughly pounded sticky rice. Bean jam is in the center of the chewy rice cake made from Domyouji flour, and wrapped in a salted cherry tree leaf. The fragrance of the cherry tree leaf is nice and you can eat it together.
The Sakura fragrance reminds you of a flower, however, the smell comes from the leaf. A fragrance ingredient called “Coumarin” is included.

春の和菓子「さくら餅」は、地方によって作り方が違います。
京都などの関西で作られるさくら餅は、
道明寺粉という、餅米を荒く挽いたものが使われています。
モチモチした道明寺粉のお餅の中に餡が入っており、
桜の葉の塩漬けで包んであります。
桜の葉の香りが良く、一緒に食べることができます。
「桜の香り」というと花の香りを思い浮かべるかもしれませんが、
香りがあるのは葉っぱなのです。
クマリンという香り成分が含まれています。

Myau Myau

Myau Myau

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Demetri

Demetri

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