Spring Wagashi
With the arrival of spring, Japanese sweets take on a vibrant and delicate appearance, reflecting the beauty of the season. Many spring wagashi are inspired by cherry blossoms and fresh greenery, capturing the essence of renewal and warmth.
Wagashi of Spring
Sakura Mochi
A soft, pink-hued rice cake filled with sweet red bean paste and wrapped in a pickled cherry blossom leaf. There are two regional varieties: "Chomeiji" in eastern Japan (crêpe-like texture) and "Domyoji" in western Japan (made with glutinous rice).
Kusa Mochi
A vibrant green rice cake infused with aromatic mugwort (yomogi), giving it a fresh, herbal flavor perfect for spring.
Hanami Dango
A colorful trio of pink, white, and green rice dumplings on a skewer, traditionally enjoyed during cherry blossom viewing (hanami).
Uguisu Mochi
A soft, round rice cake filled with smooth red bean paste and dusted with green soybean flour, resembling the gentle hues of a bush warbler (uguisu).
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