A Japanese sweet consisting of rice cake (or domyoji rice-crusted dumpling) filled with red bean paste and wrapped in a salted cherry leaf. Preparation and shape vary regionally (e.g., Kanto vs. Kansai styles).
春になると、和菓子屋さんに桜餅が並ぶ。
When spring comes, wagashi shops display sakuramochi.
私は道明寺粉を使った関西風の桜餅が好きだ。
I like the Kansai-style sakuramochi made with domyoji rice flour.
桜餅を食べると、桜の香りと塩味が口に広がる。
When you eat sakuramochi, the scent of cherry and a salty taste spread in your mouth.
子どもの日は桜餅ではなく柏餅を食べる家庭も多いが、春のお菓子として桜餅は人気がある。
Many families eat kashiwa-mochi rather than sakuramochi on Children's Day, but sakuramochi remains a popular spring sweet.