When I was living in Kyoto and Osaka, I saw and ate many Sakuramochi in Spring. A little salty and also sweet with rice and red-bean paste. This pretty dessert deeply planted in my mind. When I back to Hong Kong, I read a passage about "Sakuramochi". The look is totally different! Then I was told the Western and Eastern (Tokyo)'s Sakuramochi are two styles :O Both are delicious, but to me, I like the Western one more maybe, because it also contains the memory of journey in Japan :P
在京都和大阪住的時候，剛好是春天，吃到了不少櫻餅。有點鹹又有點甜，有米飯跟紅豆蓉的味道。於我來說很特別，也好吃。然後"櫻餅"的形像就植根我腦海裡。直至回到香港，看到一篇關於櫻餅的文章，才發現原來不同地域的櫻餅也長的不一樣！關東(東京)的無論外表跟味道跟我印象有出入，有點"啊...竟然...關東西連櫻餅都不同"的不知大還是小的驚訝。關西像風味小吃而關東更像甜點。但關西還載有我一點點旅程的回憶，連帶情感夾雜，加一分xD
