I love 桜餅 sakuramochi and eat them whenever I could find them or find time to make them. And it has mostly been the Kansai version where 道明寺粉 domyoji-ko is used. I love love love glutinous rice and enjoy practically everything that comes with it. So I always have a stash of domyoji-ko and pickled sakura leaves at home so that I can make them whenever a craving sets in. Oddly, I’d not made the Kanto version before despite enjoying them several times in Japan. So I guess its a good time to try!
No trip to Japan would be complete without sampling authentic Japanese cuisine. We ain’t very keen on Kaiseki 懷石料理 though. Exquisite it might be, the damage is not going to be dainty on our wallets. Our overnight stay at an mini onsen resort in Hakone during our last trip to the Kanto region came with a mini Kaiseki dinner, so its more or less a “been there done that” for us. But we’d not had 和菓子 wagashi yet. Not the authentic ones at least, unless you count the countless sticks of dango we’d bought from supermarkets! So we are definitely not going to miss the opportunity this time round to try some and zoomed in on those offered by 竹路庵, a very famous wagashi shop from 岚山 Arashiyama. We’d read online that the flagship store in western Kyoto is always packed with tourists! Thankfully they have a stall located at the basement of Daimaru in Umeda Osaka which is well supplied with freshly made confections sent from Kyoto 2-3 times a day. That definitely saved us the hassle of queuing, and not to mention giving us a preview of Kyoto, and a taste of spring…