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The style of sakuramochi differs from the regions in Japan. Basically, the east of Japan such as Tokyo uses shiratama-ko (白玉粉?, rice flour) and the west side such as Kansai uses dōmyōji-ko (道明寺粉?, glutinous rice flour) for batter
Thankyou Wikipedia
, hahaha
hahah
i want to eat them!!