🌱How to make Sakura Mochi. Popular japanese sweets, Wagashi.

[@victoriarobinson3909]

Your videos make everything seem so easy. I will do some research and see if i can find the sakura leaves or make my own.

[@kyodokan.japanese.cuisine]

Thank you for watching and comment again. Yes, please. I hope you can fine them and enjoy sakura mochi.

[@Max-dm8ee]

Amazing video as always, Ryusei-San. It shows you deeply care about Kodawari in every video you make. Also, the sweets look incredible!

[@kyodokan.japanese.cuisine]

Thank you for watching always carefully. Yes, I make videos to tell “Kodawari”. Now I make my videos only myself. But actually a lot of people support me to make it, for example farmers, craftsman and so on who have also “Kodawari”. I’ll be a person who tell viewers these “Kodawari” and I’d like to know other country’s Kodawari too. Thanks a lot. I’m very glad!!

[@Max-dm8ee]

@@kyodokan.japanese.cuisine that is a beautiful thought, Ryusei-Sain!

[@Ieatlikeabird-mh7tz]

Hi Ryusei,how artistic and a beautiful process.Not sure where to get Domyouzi and sakura leaves.I wished I could eat the ones that you just made! Can I use less sugar in the Domyouzi mixture (the red bean paste as the filling is already sweet).I make onigiri at home a lot,a bit harder with your Sakura mochi though.I enjoyed watching your video.Thank you.

[@kyodokan.japanese.cuisine]

Hi! I hope you get them. Yes! You can use less sugar. If you make it, you’ll preserve it room temperature and eat it within 24 hours. Or preserve in your freezer. Oh, you make onigiri a lot. Sounds good! Thanks for watching and your comment every time. I’m so glad. Have a nice day!

[@johnNJ4024]

Ohayo gozaimasu Ryusei-san! The sakura mochi recipe looks very interesting! Do you know if I can use leaves from regular cherry trees if I can not buy Japanese sakura leaves? I have a sweet cherry tree growing in my yard. Domo arigato Ryusei-san! :-)

[@kyodokan.japanese.cuisine]

Ohayo gozaimasu☀️ I just searched we can make them or not. And we can make them from any cherry tree. But actually I’ve never made them. So I can’t say that we do. One day I’ll try! Thanks always 😊

[@Vsor]

So to us in the west, mochi usually refers to the chewy glutenous rice paste. It mochi often chunky like this?

[@kyodokan.japanese.cuisine]

Not often chunky. Probably almost mochi is what you imagine. But in Japan some kinds of mochi. Sakura mochi is one of this. Thank you for watching!!