624064 Sun May 31 20:50:27 -0700 2009 33 2 Los Angeles Area 0 4731401 (Formatted with All Pictures here: http://exilekiss.blogspot.com/2009/05/end-of-era-airy-pillowy-handmade.html In this day and age in So Cal, traditional Japanese Confectionery might be considered an acquired taste. While Mochi Ice Cream has been making inroads across America, items such as traditional Mochi (Pounded Sticky Rice Sweets) and Manju (another variety of Sweets with an exterior made of Flour that can be Steamed, Baked, etc.) are nowhere near as common. And finding a real Kashiya (Sweets Shop) that still makes their Japanese confections by hand is rarer still. So it's quite unfortunate that when one looks up at the old, weather-beaten sign for Sakura-ya, there's a good chance this gem of a Sweets Shop will be bypassed for the newer, hipper, pastel-neon-colored "[insert random color] [insert random fruit]" modern Sweet Shop instead. Originally opened in 1960 by Masayasu Fujita and his wife, Yoshiye Fujita, Sakura-ya has survived for nearly half a century(!), and is now in the hands of their sons, Mas Fujita and Yuki Fujita (the sign and storefront have remained intact, unchanged from when their parents first opened the shop). Their father learned the craft of making Mochi and Manju at the early age of 15 years old, when he apprenticed under a local Sweets maker in Japan. He taught the craft to both of his sons, Mas and Yuki, who now carry on the family tradition by waking up every morning and handmaking all the Mochi and Manju sweets for the day. Walking inside Sakura-ya feels like a time warp to a much earlier era, and the only point of interest is one small, simple glass case next to the cash register with handwritten signs describing each traditional Japanese Sweet. There's no glitz or glamor, just an array of ~10+ types of freshly made Japanese Sweets (most of which are gone by mid-afternoon (having learned the hard way over the years:)). On this visit, I order one of each item and head over to share these wonderful creations with some dear friends. (^_^) During each month of May, Sakura-ya makes a seasonal sweet known as Kashiwa Mochi (Mochi wrapped in Kashiwa (Oak Leaf)) in celebration of Kodomo no Hi (Children's Day, a Japanese holiday in the first week of May). Unlike the regular Mochi, Mas and Yuki make the Kashiwa Mochi with regular Rice Flour (instead of Sweet Rice Flour), resulting in a denser, heartier offering. The Oak Leaf doesn't impart as intense a fragrance as I'd hoped (compared to Sakura Mochi, for example). Still, it's a clean, very fresh-tasting result, with the Azuki (Red Bean)'s flavors coming through the most. Their Ohagi is a sort of inside-out Mochi, with Tsubuan (Whole Azuki Beans cooked and sweetened, non-strained) on the outside, and unpounded, whole Sweet Rice on the inside. The Tsubuan is outstanding! Since the Azuki Bean isn't strained, it retains its husk and has a great toothsome texture (a more "rustic paste" if you will). It's only lightly sweet, and the balance of the Tsubuan with the tender, moist, whole grain Sweet Rice is fantastic! :) Their Kiku Manju is another popular choice, with a Pancake-like Batter on the outside that wraps up Mochi, which is filled with Tsubuan (Non-strained, Whole Azuki Bean). The pancake-like exterior with a bit of the Azuki Bean reminds me of Imagawa-yaki, but this is served at room temperature, and is a bit more dense with the Pounded Rice in the middle. Their classic White Mochi (Pounded Sticky Rice with Tsubuan filling) is the one offering that compels me to drive over to Sakura-ya no matter where I am in So Cal at the time! It's that good! :) Biting into a White Mochi is the culinary equivalent of laying down on the softest goose down pillow and stretching out on ultra fine silk sheets in bed on a lazy Sunday morning. Imagine something so soft and tender that it's pillowy and cloud-like. The use of the non-strained, more rustic Tsubuan is a perfect match here: The Azuki Bean provides the stronger textural contrast to the ultra-silky smooth goodness of the Mochi exterior (which uses a Sweet Rice Flour compared to the regular Rice Flour earlier in the Kashiwa Mochi). This type of handmade offering is truly wonderful in every sense of the word! Perfection. (^_^) Their Pink Mochi (Pounded Sticky Rice with Shiroan (White Bean)) is just as impressive. Besides the color difference, the Pink Mochi uses a Shiroan (White Bean)-type filling, with the Fujita brothers using a type of Lima Bean that's been boiled, sweetened and strained. It's less sweet than the strained version of the Azuki Bean, while still retaining its more refined texture, along with the same ultra-silky, airy goodness of the hand-pounded Mochi exterior! :) Their Orange Mochi uses Tangerine Fruit to give it the color and very mild citrusy scent. When I first tried it, I feared that the citrus flavors would overpower the Mochi itself, but thankfully it's not the case. This is a little larger and thicker than the previous Mochi, but when you bite into it, it's a pure, soft (but dense) block of Mochi with a light, light hint of Tangerine. On the fresh Manju side, Sakura-ya's Kuri Manju is a Baked Wheat Flour exterior stuffed with Shiroan (Sweetened White Bean filling). While Kuri Manju is sometimes filled with Chestnut (in Japanese, "Kuri" = "Chestnut"), according to Mas Fujita, it's named as such due to its appearance being similar to roasted chestnuts. The Shiroan filling is just as lightly sweet as it was in the Pink Mochi, but now inside the Baked Wheat Flour shell, it adds a different dimension to the taste. So for those that enjoy silky-smooth textures, the Pink Mochi would be the way to go, or if you prefer a bread/pastry-like texture, then the Kuri Manju would be the choice. The Inaka Manju is a perforated, Steamed Wheat Flour Sweet filled with Tsubuan (Sweetened, Non-strained, Whole Red Bean filling). This is essentially like a sweet Steamed Bun (Baozi), but lighter and thinner than the Chinese version. The rougher, rustic filling stands up to the steamed exterior really well, and makes for a different type of dessert. For those that prefer the Azuki Bean filling to be smoother and more refined, Sakura-ya's Green Mochi / Yomogi is the way to go, with the same heavenly Pounded Sticky Rice mixed with chopped up bits of fresh Yomogi (Japanese Mugwort) with a Koshian (Sweetened Azuki Bean, Strained / Filtered) filling. The bits of Yomogi leaf add a very subtle herbal, spring-like note, but it's nothing too distracting to the overall Sweet. The Koshian is a very refined, super-smooth distillation of their Azuki Beans, and unlike the Tsubuan (that has the husks and most of the Azuki Bean's original texture intact), here, it gets transformed into a very fine paste filling. Also, perhaps because there's less Bean (husk, etc.), it tastes quite a bit sweeter, with the sugar coming to the forefront. Two newer offerings from Sakura-ya include the Maruyaki Manju Chocolate and the Maruyaki Manju Peanut. Both are Baked Wheat Flour exteriors with Tsubuan filling and either Chocolate Chips or Peanuts on top. At first glance it may seem a bit gimmicky, but the chunkier, less sweet Azuki Bean filling pairs surprisingly well with the Chocolate and the baked exterior. For a bit more of a fragrant, nuttier item, try the Kinako Mochi, which is their wonderful, soft Pounded Sticky Rice with Koshian (Smooth, Strained Azuki Bean filling), but instead of just a silky dusting of Katakuriko (Japanese Potato Starch) - nothing wrong with that :) - the Kinako Mochi is powdered with Kinako (Toasted Soybean Powder), which really lends a beautiful, toasty, nutty aroma that's understated. Their White Manju (Steamed Wheat Flour Sweet with Koshian (Smooth, Strained Azuki Bean) filling) is probably their most underwhelming Sweet. It's similar to their Inaka Manju, except instead of being perforated with holes and filled with the more rough and rustic Tsubuan filling, this is a Steamed Bun, like a traditional Chinese Baozi, with the smoother Koshian filling. Finally, their Imo Manju is another of the traditional Japanese sweets made here that's named based on appearance rather than ingredients: "Imo" usually means "Potato" in Japanese, but here the Imo Manju doesn't contain any actual Potato, but is named because it's supposed to resemble a fresh baked Sweet Potato. The Imo Manju has a golden-brown Baked Wheat Flour outer crust, with their Shiroan (Sweetened White Bean) filling, along with Cinnamon and Sesame Seeds. The result is a starchy consistency that is surprisingly like a mild Sweet Potato, but more fragrant with the Cinnamon accents and Sesame Seeds. Service has been simple and straightforward during every visit I've had over the years: Simply pick out what Sweets you want (or ask if you have questions), and they'll wrap things up and ring up the total on the spot. :) And of course, the price has always been really fair: Every Sweet on their regular rotation is $1, except the Kashiwa Mochi (Oak Leaf Mochi) which is $1.05. That's ridiculously fair for fresh, handmade Mochi that's made daily with the Fujita's family tradition. Sakura-ya is one of the rare Sweets Shops in Southern California that still makes all their traditional Japanese Sweets daily, by hand. The Kashiya - the traditional Japanese Sweets Shop - is a rare and dying breed. While owners Mas Fujita and Yuki Fujita learned how to make Mochi and Manju from their parents, Sakura-ya will most likely be ending when the brothers retire. Mas has no children and brother Yuki has two children who have no interest in running the family business. Mas also mentions that demand for traditional Japanese Sweets has been on a steady decline over the recent years (not just due to the economy). He feels that the younger generation is no longer interested in handmade Japanese Sweets like this. :( There was a note of sadness when this was related to me, and I can't help but silently weep for the loss of a beautiful skill and the delicious Japanese Sweets when the brothers retire. In the meantime, I know I'll be cherishing each fluffy, pillowy, dreamy handmade White Mochi, Pink Mochi and Kinako Mochi (amongst other things) each time I go to Sakura-ya, all the way until the last day it opens. This will be a great loss for So Cal when it closes. *** Rating: 8.1 (out of 10.0) *** Sakura-ya 16134 S. Western Ave. Gardena, CA 90247 Tel: (310) 323-7117 Hours: Mon, 9:00 a.m. - 6:00 p.m. Wed - Sat, 9:00 a.m. - 6:00 p.m. Sun, 9:00 a.m. - 4:00 p.m. Closed Tuesdays. Sun May 31 20:50:27 -0700 2009 113442 exilekiss 1 4731407 Attaching more Pics. For all remaining Pictures, please see Link in Original Post above. Thanks. Sun May 31 20:52:27 -0700 2009 4731401 113442 exilekiss 1 4731433 EK, great report as usual, and I silently weep with you. I didn't realize but should have known that this place would end with the current generation operating the place. My mom has made at home much of what Sakura-ya has offered over the years. These are the skills of the previous generations that felt a need, driven by their love and nostalgia for the home country, to continue for the rest of us. In my mom's advanced years, she's lucky to make one batch a year now. This has drawn me to places like Sakura-ya, Mikawa-ya, Chikara, and to a lesser extent, Minamoto Kitchoan. I patronize these places not only to fill the void left behind by what I used to take for granted, but also to offer in reverence to my mom what she offered to me so often in our younger years. I love this place for so many reasons, and will make sure to visit them when ever I am in the South Bay. I am sure as these heartfelt places start to close up, one by one, more and more of us will miss them dearly, and maybe by chance, someone with the skills and heart will reopen this part of our past to enjoy again. Sun May 31 21:09:07 -0700 2009 4731401 64003 bulavinaka 2 4732337 Hi bulavinaka, Thanks for your story; it must be awesome to have homemade Mochi. :) Yah, Sakura-ya is one more perfect "tipping point" when trying to get some friends to go to the South Bay: Handmade, fresh Soba Noodles at Ichimian, maybe some Kyoto-style Oden and excellent Yakitori at Torihei, stopping by Mitsuwa Market, and some fresh handmade Mochi and Manju Sweets at Sakura-ya. I'm going to miss them. Mon Jun 01 09:04:58 -0700 2009 4731433 113442 exilekiss 1 4733774 I found it odd how there's two mochi stores right next to each other, but virtually zero anywhere else. I remember having their Manju but being indifferent to it. My favorite of the Mochi was the orange one. My Hawaiian / Okinawan friend said that it was just decent and claimed that the ones in Hawaii were much better. I think I need to pick up a box again... Mon Jun 01 16:29:31 -0700 2009 4731401 28756 kainzero 2 4733799 Orange mochi at Sakura-ya is my favorite. Two Ladies Kitchen in Hilo. The most popular is their strawberry mochi. The place is packed all day. http://archives.starbulletin.com/1998/09/02/features/story1.html Mon Jun 01 16:39:47 -0700 2009 4733774 11914 monku 3 4734413 Hi monku, Nice! :) Wow, that place in Hawaii looks very nice. Thanks for the link. Mon Jun 01 20:05:57 -0700 2009 4733799 113442 exilekiss 2 4734410 Hi kainzero, Thanks for the info. I would say if you feel up to it, give Sakura-ya another try for their simple White Mochi, Pink Mochi or Kinako Mochi. They've been thankfully consistently soft and pillowy each time I've gone (really delicious). :) I also agree with you that I like their Mochi more than the Manju. Mon Jun 01 20:05:11 -0700 2009 4733774 113442 exilekiss 3 4745667 I went yesterday and got 3 each of white/pink/orange/green for the family. The price for mochi increased from $1.00 to $1.05. The orange one was still my favorite. It still has that ricey goopy goodness, but with no filling. Maybe that's why. In second place was the pink, since I think I prefer shiro-an to azuki. Green was in last and was not the preferred choice for any of my family. Mas was a pretty friendly guy though. He was telling me about digital TV and how to learn Japanese cooking. He also recommended that you call in to place an order since they sometimes close early if they sell out. Fri Jun 05 11:08:49 -0700 2009 4734410 28756 kainzero 4 4745966 Hi kainzero, Thanks for reporting back. Glad to hear your favorites. In general I like Shiroan over Koshian / Tsubuan as well. :) Fri Jun 05 12:21:51 -0700 2009 4745667 113442 exilekiss 1 4734387 maaan, good post ek. totally sad that the family is retiring. i'm trying to find friends with rich relatives that would buy it for us when they retire so we can keep it going. this place was a major part of my childhood. Mon Jun 01 19:56:23 -0700 2009 4731401 230738 alkylyou 2 4738787 Hi alkylyou, Thank you. I'm sad as well about Sakura-ya. Wed Jun 03 08:57:13 -0700 2009 4734387 113442 exilekiss 1 4738782 Hi All, Forgot one important note: * Cash or Check Only * Then again, at only $1 per Mochi, it's not too bad of an inconvenience. (^_~) But it's important to know just in case. Wed Jun 03 08:56:20 -0700 2009 4731401 113442 exilekiss 2 4738942 XKiss, have you ever seen the Moonpillow Mochi stand at the Brentwood Farmer's Market (link to their web site below)? I haven't been to the BW Farmer's market lately, so don't know if they are still regulars over there or not. http://moonpillows.com/about_us.html Wed Jun 03 09:44:22 -0700 2009 4738782 108169 Servorg 3 4741811 Hi Servorg, Thanks for the link. I've never tried Moonpillow Mochi. How is it compared to traditional Mochi that you've had? I'll have to look for them at the Brentwood Farmer's Market next time. Thanks. :) Thu Jun 04 08:04:00 -0700 2009 4738942 113442 exilekiss 4 4742022 They are the only "dessert" mochi (outside of mochi ice cream which we get sometimes) that I've had. We do regular "cooking with mochi" at home. For instance my wife toasts it and then puts it in the ozoni soup for NY's or we do a Korean style Duk mandu at home and she puts sliced mochi in that. So I really can't compare the moonpillow stuff to anything else. All I know is that it tastes good to me. Thu Jun 04 09:00:29 -0700 2009 4741811 108169 Servorg 5 4743132 Hi Servorg, Thanks. I'll be sure to look out for it. :) Thu Jun 04 14:53:51 -0700 2009 4742022 113442 exilekiss 2 4739422 As someone who rarely carries cash, this is very good to know! Thank you! =) Wed Jun 03 11:50:33 -0700 2009 4738782 12873 OCAnn 3 4741815 Hi OCAnn, Thanks. Let me know if you end up going; I hope you like the Mochi. :) Thu Jun 04 08:04:35 -0700 2009 4739422 113442 exilekiss 1 4742040 Wait, this place is going to close eventually, but not in the immediate future, right? Thu Jun 04 09:03:55 -0700 2009 4731401 10246 choctastic 2 4743138 Hi choctastic, Yes, thankfully it's not "now!" but when the Fujita brothers retire, unless some new apprentices show up to learn their craft and take over. Thu Jun 04 14:56:12 -0700 2009 4742040 113442 exilekiss 3 4755285 Oh My! Made my way there this afternoon and what a treat - purchased one of each and shared them with my mother this evening. We have been mochi fans since I lived in Hawaii from 1978 - 82! This was by far the freshest tasting that I have ever had - not one dud in the bunch. Thank you soooooo much for sharing this spot! Mon Jun 08 21:44:54 -0700 2009 4743138 11416 shebop 4 4755288 >>We have been mochi fans since I lived in Hawaii from 1978 - 82!<< Let me guess - Fujiya? Mon Jun 08 21:46:29 -0700 2009 4755285 64003 bulavinaka 5 4758693 Funny you should say that - I just made it to Fujiya for the first time in January! I had bought their products at Longs but never been to the factory - what a treat! I was 18 when I moved there and just picked it up wherever I saw it........ Tue Jun 09 20:59:01 -0700 2009 4755288 11416 shebop 6 4758731 Fujiya was started by my mom's side of the family ages ago and was run by them until they sold it a little while back. I used to "work" there as a kid when I would visit my relatives during summer break. I mostly did "quality checks," and went from skinny to fat over one summer. I packed away a lot of mochi and manju at that place! Tue Jun 09 21:18:00 -0700 2009 4758693 64003 bulavinaka 7 4761460 Hi bulavinaka, Wow! Your family used to run Fujiya? Very cool. :) Wed Jun 10 16:50:19 -0700 2009 4758731 113442 exilekiss 8 4761869 My mom's aunt and uncle owned and ran the business I think since before WWII and was handed down to the next generation - my mom's cousins. After they were ready to retire - like what is the case at Sakura-ya - all of their kids had developed other interests and had no desire to continue the legacy... :( Wed Jun 10 19:30:13 -0700 2009 4761460 64003 bulavinaka 4 4756059 Hi shebop, Thank you for the report back. I'm glad to hear you and your mother enjoyed the Mochi as well. :) Tue Jun 09 07:52:26 -0700 2009 4755285 113442 exilekiss 1 4760771 Fantastic writeup. Their story and the discontinuation of the next generation to run the business, reminds me of Benkyodo in San Francisco (100+ year old wagashi/manju/mochi shop) where the owners also feel they are the last, and their offspring will likely not carry on the family business. Really, nothing surpasses hand made craft. http://www.benkyodocompany.com/ Wed Jun 10 13:36:34 -0700 2009 4731401 12872 K K 2 4761463 Hi K K, Thanks. Very sad to hear that Benkyodo is in a similar situation. :( Wed Jun 10 16:50:46 -0700 2009 4760771 113442 exilekiss 3 4954758 Don't be too sad, their mochi isn't that great. Sorry, but that's just my $.02. Mon Aug 17 20:39:16 -0700 2009 4761463 10246 choctastic 1 4954355 i dont know how i missed this post. I'm so glad you reviewed sakura-ya...I've literally been going there since i was born and my family has been going there since well before i was ever born. I stop there everytime i go to LA and pick up a few boxes for my grandmother and myself, definitely one of my favorite things in LA. I even overnight fedex'd a box to my gf's mother in philly (cost about 6x more than the box cost haha) b/c she really likes this type of stuff (she thought they were amazing). I also have this sinking feeling that one day it will close as you mention and i'll never get to have another one. its by far the best manju / mochi ive had in LA btw you didn't mention this in your post, but you should try to go there early like before 2ish b/c they start running out of stuff if you go later...i learned this the hard way once or twice. Mon Aug 17 17:35:50 -0700 2009 4731401 12298 Lau 2 4960111 Hi Lau, Thanks for your insight into Sakura-ya. I feel envious that you were able to enjoy Sakura-ya while growing up. :) Growing up in So Cal myself, I can't believe I missed out on Sakura-ya until recently. Definitely a good tip to get there earlier in the day. :) Wed Aug 19 14:00:57 -0700 2009 4954355 113442 exilekiss 3 4965973 haha its kind of an easy place to miss unless you know about it Fri Aug 21 11:31:49 -0700 2009 4960111 12298 Lau