A drink with a flavour reminiscent of sherry which features in Japanese braising, it is a fermented alcoholic beverage made from rice. It is also frequently used as a seasoning, just as wine is. Besides adding its own flavour, sake helps other flavours to be absorbed, counteracts strong odours and tenderises meat. Sake can be used in teriyaki sauce, marinades and sake-steamed shellfish.
Sakuramochi is a delicately flavoured, pastel pink confection wrapped in a salt - preserved cherry (sakura) leaf. The sweet bean - paste centre contrasts beautifully with the light salty flavour, providing a delightful taste combination. Sakuramochi is said to have originated with a temple gatekeeper in Tokyo in 1717 who tired of cleaning up the cherry leaves and decided to sell them with mochi and an inside. This became a very popular tradition among cherry-blossom viewers.
