東京都·銘菓
Chomeiji Sakuramochi
When you unwrap the salt-pickled cherry blossom leaf, a gentle scent of spring wafts out. It is the original Kanto-style sakuramochi, featuring bean paste wrapped in a thin skin. Legend has it that the origin dates back to 1717 (Kyoho 2), when Shinroku Yamamoto, who served as a gatekeeper at Chomeiji Temple, devised sakuramochi by salt-pickling the cherry leaves scattered along the Sumida embankment and began selling them in front of the temple. Since then, the Sumida embankment has been a famous spot for cherry blossoms, and it was greatly enjoyed by flower-viewing visitors. It is said that in Bunsei 7 (1824), sales reached over 380,000 pieces per year, and figures such as Katsushika Hokusai and Katsu Kaishu are also said to have loved them. Even today, 'Yamamotoya' continues to uphold the same production method without using additives. A taste unchanged for 300 years. Even when it is not cherry blossom season, it brings the essence of spring to you.
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