Cherry blossom season is near so here's a seasonal sweet: it's called sakura-mochi (桜餅), it is made of rice-flour and it's filled with red bean anko paste like all traditional Japanese sweets. The difference is that mochi is pink and is wrapped in a salt pickled cherry tree leaf which is edible and with a flavor that tastes like cinnamon. This package has two types, the left in the Kansai (Kyoto etc.) style and the right in the Kanto (Tokyo etc.) style and they are made using different types of flour: in Kansai they use a flour called domyojiko (道明寺粉) and in Kanto, another called shiratamako (白玉粉), each giving to the sakura-mochi a different look and texture.
(For a bigger version of this picture both in color and black and white, check my "Japan Arekore" set on Flickr).
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