Zen monk, 1200-1253(DOMYOJI)
mochi (glutinous rice or other grain, sticky enough to make mochi rice cakes)springrice cake with bean paste wrapped in a preserved cherry leaf
A Japanese confectionery made from domyoji flour. Domyoji flour is made from glutinous rice that has been steamed, dried, and coarsely ground, and when sugar is added to it and steamed, the result is a dough with a grainy texture. It is mainly used to make sakura-mochi (cherry blossom cake). Domyoji flour is said to have been first made at Domyoji, a nunnery in Fujiidera City, Osaka Prefecture. At that time, it was used as a storable food, softened and eaten by pouring water or boiling water over it.
