Daifuku (大福) is a very popular wagashi (traditional Japanese sweet) that has many variations.
Of course, this sweet is usually paired with green tea.
It’s essentially a stuffed mochi made into a round shape.
You’ve probably heard of mochi, which is a rice cake made with glutinous rice.
The most common filling for daifuku is anko, a sweet red bean paste.
I love the chewy texture and sweet taste of daifuku.
Besides the standard daifuku, there are also other types.
Types of daifuku
Mame daifuku: The mochi is mixed with soybeans or red peas.
Yomogi daifuku, or kusa daifuku: Yomogi is Japanese mugwort. Adding this ingredient results in a green mochi.
Shio daifuku: This daifuku is more salty as opposed to just sweet.
Awa daifuku: In this daifuku the mochi is mixed with foxtail millet. It has a light yellow color.
Daifuku filled with fruit: By far the most common one is the ichigo daifuku, which contains a strawberry. But other fruits can also be used.
Modern daifuku: Less traditional fillings include coffe, chocolate, custard, and ice cream, for example.
Have you ever tasted daifuku before?
