Many sakuramochi are coloured pink to evoke cherry blossoms, but in their natural state they are white (we serve these in the teahouse).

Sakura leaves, first pickled in salt, are wrapped around the rice cakes. The leaves can be eaten, and give the wagashi their salty-sweet taste.

There are 2 main types of sakuramochi: Kansai-style and Kantō-style:

Kansai sakuramochi, known also as 'Dōmyōji-mochi' (道明寺餅), is made with dōmyōji-ko rice flour (道明寺粉).

Kantō sakuramochi uses shiratama-ko flour (白玉粉) and is also known as 'Chōmeiji-mochi' (長命寺餅).