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Sakura Mochi (Wagashi of Sakura)

Thank goodness!!  FINALLY, Sakura (English: Cherry Blossoms) are now at their best in Nagoya.  Without Sakura, we cannot talk about Spring in Japan!!  

Due to the coronavirus, we do not see people enjoying social gatherings, drinking and eating on a blue sheet (discussed before) under Sakura.  Some streets are blocked with a rope or a plastic tape similar to "the yellow crime scene tape."

It may be better to view Sakura (shown in the picture above), feeling nice Spring breeze, on less crowded streets.  This might be a once-in-a-lifetime experience, to keep Sakura to yourself, right?

A closer look of Sakura

Sakura Mochi (Wagashi of Sakura) is eaten when Sakura is coloring Japan.  The green leaf (shown below) is actually pickled/salted Sakura leaf.  The pink mochi (wrapped up by the Sakura leaf) has a delicate flavor of Sakura as well as Sakura color.

Inside the Sakura mochi,  sweetened Azuki (English: red beans) is filled.  Azuki used here is from Hokkaido (the northernmost island), which is famous for making high-quality Azuki.  This perfect balance of salty/sweet taste and Sakura flavor goes really well with Green tea and Matcha. 

We really wish you could try this Spring dessert!

Continued to Sakura Baumkuchen by Muji, which has stores in other countries such as the U.S....