![]() Other variations might use red colored mochi, white bean paste (instead of red bean), or even cream. It’s perfect during Japan’s strawberry season. Perhaps one of the most iconic types of daifuku, this one uses whole strawberries ( ichigo) covered in a thin layer of red bean paste as its filling. The red bean paste can either have a fine texture or a coarse texture depending on the maker. Food coloring can also be used to change the color of the mochi, but not the taste. This type of mochi is the original daifuku. Need some tea or some other snacks to eat your daifuku with? Check out Sakuraco! Sakuraco sends traditional Japanese teas, snacks, sweets, and even kitchenware right to your door straight from local Japanese makers! Now, let’s dive into all the tasty types of daifuku here in Japan! ![]() Due to sugar being a luxury item at the time, daifuku mochi with salted red bean filling was widely sold during the Meiji and Taisho periods (1868~1926) instead. Initially, the baked version was called daifuku mochi, while the unbaked ones were called “ Nama no Anmochi” (raw anko red bean rice cake) or “ mochi manju.”įun fact: Sweetened red bean paste wasn’t created until around the end of the 18 th century. As a result, daifuku is often associated with Japanese New Year celebrations and other spring festivals.Īlso, in the late 1700s, hot daifuku baked and sold by street peddlers became popular. Using the kanji (Chinese writing) for luck, the new daifuku mochi means “great luck rice cake” and was known to bring good fortune. This time the name was a play on the word “ fuku,” which can mean both ‘belly’ and ‘luck’. The name later changed to daifuku mochi (big belly rice cake) before changing again. It became known as habotai mochi (belly thick rice cake) because of how the filling expanded inside the rice cake. These wagashi originated some time during the early Edo period (1603-1867), and in 1875, a widow in Koishikawa, Edo (modern-day Tokyo), miniaturized the snacks and added sugar to the red bean paste. Uzura mochi (mochi shaped like a quail) is said to be the predecessor of daifuku. However, daifuku has a variety of shapes and fillings. Yukimi Daifuku ( 雪見だいふく) – A brand name of mochi ice cream made by the company Lotte.Modern-day daifuku, like this purple potato one, looks like this.Mochi ice cream ( もちアイス) A version which contains ice cream instead of azuki sweetfilling. Purin daifuku ( プリン大福) A version which contains crème caramel (プリン) instead of azuki sweetfilling. Mont Blanc daifuku ( モンブラン大福) A version which contains puréed, sweetened chestnuts (Mont Blanc cream) instead of azuki sweetfilling. Coffee daifuku ( コーヒー大福) A version which contains coffee flavored sweetfilling. Ume daifuku ( 梅大福) A version which contains sweetened Japanese apricot instead of azuki sweetfilling. Many patisseries claim to have invented the confection, so its exact origin is vague. Because it contains strawberry, it is usually eaten during the springtime. Creams are sometimes used for sweet filling. Ichigo daifuku ( イチゴ大福) A variation containing strawberry and sweet filling, most commonly anko, inside a small round mochi. Awa daifuku ( あわ大福) A version made with Awa mochi ( 粟餅), which is mochi mixed with Foxtail millet. Shio daifuku ( 塩大福) A version which contains unsweetened anko filling it has a mild salty taste. Mame daifuku ( 豆大福) A version where azuki beans or soybeans are mixed into mochi and/or azuki sweetfilling. Yomogi daifuku ( 蓬大福) A version made with kusa mochi ( 草餅), which is mochi flavored with mugwort. Some are covered with confectioner's sugar or cocoa powder. Some versions contain whole pieces of fruit, mixtures of fruit and anko, or crushed melon paste. They were also used for gifts in ceremonial occasions. By the end of the 18th century, daifuku were gaining popularity, and people began eating them toasted. Since the pronunciations of Fuku ( 腹) (belly) and Fuku ( 福) (luck) are the same in Japanese, the name was further changed to daifuku mochi ( 大福餅) (great luck rice cake), a bringer of good luck. Later, the name was changed to daifuku mochi ( 大腹餅) (big belly rice cake). History ĭaifuku was originally called Habutai mochi ( 腹太餅) (belly thick rice cake) because of its filling's nature. Though mochitsuki is the traditional method of making mochi and daifuku, they can also be cooked in the microwave. Nearly all daifuku are covered in a fine layer of rice flour (rice starch), corn starch, or potato starch to keep them from sticking to each other or to the fingers. ![]() Daifuku are approximately 4 cm (1.5 in) in diameter. The most common are white, pale green, or pale pink-colored mochi filled with anko.
0 Comments
Leave a Reply. |