AISakura Mochi
桜餅
“Spring wrapped in pink — a cherry blossom you can eat.”
A pink, sweet rice cake wrapped in a real pickled cherry blossom leaf. The salty leaf against the sweet filling is like pretzels dipped in chocolate — unexpected, but once you try it, you get it. If this is on the shelf, spring has officially arrived.
- Spring Seasonal
- Salty-Sweet
- Cherry Blossom Leaf
- Sweetness
- 3 out of 5
- Spiciness
- 0 out of 5
- Richness
- 2 out of 5
- Adventure
- 3 out of 5
The Inside Scoop
Did you know?
There are two styles: Tokyo-style (Chomei-ji) wraps a thin crepe around the filling, while Osaka-style (Domyoji) uses chunky rice. The eternal debate: do you eat the leaf? Officially yes — but plenty of Japanese people remove it. You're safe either way.
How to eat
- 1The cherry blossom leaf is edible — the salty-sweet combo is the whole point. But if the texture isn't your thing, peeling it off is fine.
- 2Available mainly from February to April. Spotting it in the konbini means spring has officially arrived in the snack aisle.