The final sakura bloom, taking place in early May in the northern areas of Japan also coincides with one of the most fun Japanese events - Kodomo no Hi, or Children's Day (May 5th). Celebrated since the reign of Empress Suiko (593-628 C.E.), we use this day to celebrate the children in our lives. People join in by flying colorful koi carp flags, create splendid samurai armor displays and indulge in delicious dishes.
Mochi especially is beloved, as it has links to longevity and wishing for a child's healthy growth. This inspired us to create this month's box - a tasting tour of all things mochi and sakura. Featuring plenty of sweet mochi rice cake sweets, sakura tea and delicious spring cakes, we invite you to come along on our mochi and sakura exploration.
By Tanaka Hashiten (Fukui)
Give your dinner a little bit of spring flare. You’ll find a sakura shaped base and subtle sakura motif on the side on this Japan-made traditional bowl, perfect for soups or small desserts.
By Brooks (Kanagawa)
Explore the bitter flavor and sakura aroma of Brook’s sakura sencha blend. Sencha is a Japanese green tea, and it’s flavor comes from brewing tea leaves, as opposed to tea powder like matcha. Enjoy the earthy and refreshing flavor of this spring exclusive Japanese tea.
By Mikawa Daikokudo (Aichi)
A sweet mini Japanese roll cake with a spring twist. This moist and rich cake has the most delightful sakura aroma and flavor. The perfect partner for a spring tea.
By Kawachi Surugaya (Osaka)
Incorporating the delicate flavor of sakura, this traditional sweet is known for its beautiful translucency and soft texture. Sprinkle the included kinako (roasted soy flour) on top and enjoy.
By Ohara Confectionery (Nagano)
The combination of agar (a plant-based gelatin common in many Japanese desserts) and mochi, this treat has an irresistible chewy texture to compliment the sakura flavor.
By Kubota Confectionery (Nagano)
This delicious and addictive mochi combines sweet marshmallow and sour plum jam (from Wakayama prefecture) for its filling. Chewy, sweet and refreshing - a mochi lover’s dream.
By Rosmarin (Yamanashi)
Made using cherry blossom petals, the sakura chocolate inside this moist and soft sable cookie makes for an indulgent treat.
By Nagara-en (Gifu)
If you can’t come and see the sakura in Japan, we’ll bring them to you. These delicate wafers made from fried mochi feature blooming sakura and sandwich a light and sweet vanilla cream.
By Iwatsuka Confectionery (Shizuoka)
Inside the blowfish shaped monaka wafers (thought to be a symbol of good luck), you’ll find a mochi surprise. It contains instant shiruko, a sweet red bean and mochi porridge.
By Yamada Confectionery (Tokushima)
This warabi mochi is a soft treat that is often enjoyed in the warmer months. This one features the unique texture of azuki red beans, gently folded in during the cooking process. Top with the fine kinako powder for a delicious mochi experience.
By Hiyoshi Confectionery (Shimane)
Using Japan-grown wheat and plenty of delicious Japanese fig jam and red bean paste, the fig dorayaki makes for an indulgent and fluffy treat.
By Eguchi Confectionery (Nagano)
Mitarashi sauce is a fresh, sweet and slightly spicy soy sauce and sugar-based sauce. It pairs well with mochi and red bean paste (anko), all lovingly spread in between two crispy monaka wafers.
By Tenkei Confectionery (Niigata)
If you have a sumo-like hunger, Rikishi Mochi Monaka is the snack you need. Sumo are said to eat mochi to build their strength, which inspired the creation of this monaka wafer sandwich filled with mochi and 100% Hokkaido grown azuki red bean.