A Taste of Spring: Seasonal Wagashi

Wagashi are a uniquely Japanese treat that allows us to taste the seasons. Spring wagashi often feature motifs such as cherry blossoms, and their pale hues of soft pink and green add beauty to tea time. In this blog, we introduce wagashi to enjoy in spring, and share the plates that pair perfectly with them to create a truly seasonal table.

Sakura mochi is one of the most iconic spring wagashi. It is widely available during the season, from convenience stores to high-end wagashi shops and department store confectionery counters. Interestingly, there are two distinct regional styles.

The style enjoyed in the Kanto region of eastern Japan features sweet bean paste gently wrapped in a thin, crepe-like wheat flour pancake.

Kanto-style sakura mochi is said to have originated in 1717, during the Edo period (1603–1867 CE), when Yamamoto Shinroku, a gatekeeper at Chomeiji Temple in Mukojima, created the sweet.

As Mukojima was famous for its cherry blossoms, he sought a way to make use of the many fallen sakura leaves. He salted the leaves and used them to wrap the mochi, which soon gained popularity and became a local specialty.

To serve Kanto-style sakura mochi, this elegant sakura-design plate is an ideal choice. The petal-shaped form is delicately painted with a cherry blossom motif. Its most distinctive feature is its pearlescent sheen. This refined luster complementsthe soft pink of the sakura mochi.

In the Kansai region of western Japan, sakura mochi is often called Domyoji. It is made with a coarse flour known as Domyoji-ko, produced from steamed and roughly crushed glutinous rice, and is characterized by its pleasant texture and the sweetness of rice itself.

This expressive sakura mochi pairs beautifully with this seigaiha “wave” pattern plate, which depicts endlessly spreading, tranquil waves. This design has long been cherished in Japan as a symbol of peace and enduring prosperity.

The plate’s scalloped, wave-like rim brings freshness to the table, while at its center, a small image of Mount Fuji appears, lending an auspicious note. When Domyoji sakura mochi is placed upon it, the pale pink of the sweet contrasts vividly with the deep blue waves, evoking petals scattered across a springtime sea.

As a special springtime pairing, we recommend sakuracha. Salted cherry blossom petals gently unfurl in hot water, their soft sweetness balanced by a delicate salinity.

The pearly colors of the Rainbow White Japanese feel just right for this warm beverage. A single blossom rests within the cup, creating a small, quiet hanami moment at the table.

As its name suggests, daifuku, meaning “great fortune,” has long been beloved as an auspicious wagashi. Its soft mochi, wrapped around sweet red bean paste, has been enjoyed for generations.

In spring, ichigo daifuku, filled with fresh seasonal strawberries, becomes especially popular. With each bite, the strawberry’s sweet-tart juice spreads across the palate, blending gently with the smooth sweetness of the bean paste.

To serve ichigo daifuku, we recommend the Soft Pink Balloon Flower Side Plate, a flower-shaped plate in a soft spring pink.

The finely carved surface gives the piece depth and texture, almost reminiscent of delicate woodwork. Its muted blush tone highlights the bright red of the strawberry, creating a cheerful contrast that feels perfectly at home in spring.

Made with young mugwort leaves that begin to sprout in spring, yomogi mochi has long been regarded as a wagashi that announces the arrival of the season through its fragrance. It is known for its vivid, deep green color and fresh, slightly herbal aroma.

The chewy mochi dough, infused with the rich scent of yomogi, pairs well with the sweetness of red bean paste.

To serve yomogi mochi, a matte white plate with a glaze speckled like fine snow is an ideal choice. Set against this pure white ground, the vibrant green of the mochi creates a striking scene, as if the end of winter and the first signs of spring quietly coexist on the table.

Kashiwa mochi is made by wrapping sweet bean paste in firm, pleasantly textured mochi made from finely milled rice flour, then enclosing it in a large oak leaf. It is an essential sweet for Tango-no-Sekku, or Children’s Day, celebrated on May 5. Because oak leaves do not fall until new buds begin to grow, this tree has long been regarded as a symbol of family prosperity and the continuation of generations.

To serve this seasonal sweet, a magewappa plate makes a fitting choice. Crafted by skilled artisans at Odate Kogeisha using Akita cedar, the piece is lightweight yet dignified. The glossy finish, in particular, adds a festive touch, elevating the experience of enjoying wagashi alongside matcha or green tea.

The contrast between the vibrant green oak leaf and the vivid red or deep purple tones of the plate reflects a distinctly Japanese sense of color harmony. It is a versatile piece that enhances everyday tea time.

Uguisu mochi is a spring treat inspired by the bush warbler, known as uguisu in Japanese. This bird is often said to herald the arrival of spring. The mochi is shaped into a small oval and dusted with pale green kinako made from roasted young soybeans, known as uguisu-ko.

The simple, endearing appearance of uguisu mochi pairs nicely with a Shino ware plate that reflects the traditional Japanese sensibility of wabi sabi. This Shino piece features a soft blush-toned surface with an earthy, natural texture. The fine crackles in the glaze and subtle variations in its finish ensure that no two are exactly alike.