When I tried making some Kanto-style sakura mochi I ran out of cherry blossom leaves! Suddenly I had a brainwave and I made these very pretty sakura mochi instead. They look good for Girl's Day as well.The cherry blossom petals will be quite salty so make sure to rinse the salt off well. Think carefully about where to place the cherry blossom petal in the batter (the centre is not a good place). You should place them somewhere where they will appear near the edge of the roll. Recipe by Smuchi

I wanted to make my own sakura mochi this year.The mochi dough is not that sweet.Use the adzuki bean paste of your choice. You can also add chopped sakura leaves to shop-bought adzuki bean paste. (Use 2 to 3 leaves for 150 g of paste.)If you wrap sakura bean paste with mochi, the resultant sakura mochi will have a beautiful pink colour as in the top photo. Recipe by Makunouchi

This is a standard dessert that we like to serve in our household in the springtime.You can make it easily in a microwave.The texture varies depending on the size of the domyoji-ko.I microwaved the mixture at 500 W.It's easier to wrap the anko balls with the mochi dough if you wet your hands first. Recipe by Ponponmama

During the sakura season in spring, I always feel like eating sakura mochi. This time, I tried making Kanto-style sakura mochi.If the frying pan is too hot when you add the batter, it will cook too quickly and harden.Adjust the heat to allow the batter to spread.If you don't have sakura petals for garnish, these look nice with pink mochi as well. In that case, add a little bit of red food coloring to the mix in Step 2. For 8. Recipe by Choco makaron

I prepare these sakura-mochi when I feel like eating lots.They're not as good as the ones sold in confectionery shops but better than the ones sold in supermarkets.As you coat your hands with sugar water to form the mochi, the sakura-mochi will stay soft for three days.After 4 days they start to harden. Recipe by Kantande oishiigasuki

I wanted to make Kansai region (Kyoto-Osaka area) style sakura mochi, so I made them using domyojiko.Add the sugar before the dough has cooled down. You don't need to use salted cherry blossoms. Recipe by cherry

These are Tokyo-style sakura mochi.The wrappers will tear easily when you are trying to take them off the bottom of the frying pan, so do it carefully using a spatula. Recipe by cherry

I topped unusually shaped sakura mochi with fresh cream and strawberries. My mother made these aiming for a spring-like variation of ichigo daifuku dumplings. The flavor is guaranteed to be good!Domyo-ji flour tends to stick to your hands, so moisten your hands beforehand. Don't make them too wet though! Recipe by Myumako

There are two types of Sakura mochi: one called Domyo-ji (popular in West Japan) and the other is like a tiny crepe roll (in East Japan). This is the Kanto (East) version Sakura mochi. For rice powder, shiratama powder is the best, but other kinds of rice powder will do, too.

I wanted some treats to celebrate the Doll Festival holiday! I couldn't decide between sakuramochi or strawberry daifuku, so borrowing from the best of both, I came up with this!A tiny amount of food coloring will produce an elegant, pale sakura color.I used a non-stick frying pan on an induction stove top. An electric griddle should also work. Recipe by Ryourinin TK

I learned this recipe in a yakuzen medicinal cooking class and tried making a less sweet version.Sakura leaves are supposedly good for coughs, relieving asthma and inflammation, bringing down fevers, in antidotes, and as hangover cures. They also supposedly work to increase blood pressure, help depression, regulate the stomach and intestines and stop diarrhea.About 5 minutes before you cook the rice, place the sakura leaves in water and de-salt them. When wrapping the mochi, wrap the leaf so that the veins are showing.If the rice cooker has a water level indicator for mochi rice, use that. If not, fill with water to just below the white rice line. Recipe by PANko

My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe!The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro