One of the classic seasonal Japanese sweets in the spring is sakura mochi. And I love it. There are two main kinds, Kanto (Tokyo) and Kansai (Osaka) style. This is the Kansai style, dōmyoji・道明寺粉, which are made of rice, rice flour, red bean paste and wrapped with a salt preserved cherry leaf. They are incredibly popular and can really be found anywhere. This will definitely not be my last one of the year.