Sakuramochi

Chōmeiji sakura mochi at Yamamoto-ya, Mukōjima, Tokyo This is the Tokyo, or Kanto, style: a thin wheat-flour crepe folded around red bean paste and wrapped in salt-pickled cherry leaves, served here with green tea. Yamamoto-ya traces the sweet to 1717, when Yamamoto Shinroku, who worked for Chōmeiji Temple, began pickling cherry leaves from the banks of the Sumida River. The leaves add a salty, floral note to the sweet bean paste.