White and Pink Domyoji


150 g
30 g
240 ml
Natural red food coloring (red yeast rice)
as needed
Koshi an
180 g
Salt-preserved sakura leaves
Salt-preserved sakura blossoms


1. Divide the koshi an into 12 portions (15 g x 12).
2. Lightly desalt the cherry blossoms and cherry leaves and pat dry with paper towels.
3. Put 160 ml of water in a small pot and turn on the heat. Once it comes to a boil, turn off the heat and add the food coloring.
4. Add 100 g of the domyojiko and mix with a spoon. Cover with a lid and let steam for 5 minutes.
5. Put 80 ml of water in a separate small pot, turn on the heat, and turn it off once it comes to a boil.
6. Add 50 g of domyojiko, mix together, cover with a lid and steam for 5 minutes.
7. Line the steamer with cheesecloth, add the red and the white domyojiko, and steam on high for 20 minutes.
8. Transfer the domyojiko into separate heatproof bowls.
9. Put 20 g of sugar into the pink domyojiko, 10 g of sugar into the white, and mix well while still hot.
10. Let rest until cooled.
11. You will divide the pink domyojiko into 8 pieces, so use a moistened rubber spatula to divide it into 8 pieces, and the white into 4 pieces.
12. Flatten the pink ones with your hands, stuff with koshi an, and wrap with a cherry leaf. Do this for all 8 pieces.
13. Flatten the white ones with your hands, stuff with the koshi an, and top with a pickled cherry blossom. Do this for all 4 pieces and you're done.

Story Behind this Recipe

When I saw the cherry blossoms beginning to bloom, I wanted to eat some cherry mochi, so I came up with these.