大阪府·特産品
Domyoji-ko (Domyoji Flour)
This flour, born in Fujiidera, is a familiar ingredient in Sakuramochi. 'Domyoji-ko' is produced by steaming, drying, and coarsely crushing glutinous rice. The Domyoji temple in Fujiidera City is known as its birthplace. Its roots lie in 'hoshii,' a preserved food originally made at this temple, which is associated with Sugawara no Michizane. Passed down for over 1,000 years, it creates a unique, grainy texture. A characteristic of Kansai-style Sakuramochi is that it is made using this Domyoji flour. Sakuramochi—featuring a chewy dough with the remaining grains of Domyoji-ko, wrapped around smooth koshi-an (smooth red bean paste) and encased in a salt-pickled cherry leaf—is a quintessential wagashi representing spring in Kansai. With a single bite, the simple sweetness of the glutinous rice, the saltiness of the cherry leaf, and the gentle sweetness of the bean paste overlap exquisitely. It is an elegant treat that pairs perfectly with tea. Please enjoy the nostalgic flavor produced by this flour with a thousand-year history.
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