![]() The regional Amaou strawberry is a very popular choice, but chestnut, grape, orange, peach, melon, blueberry, persimmon, and tomato are also popular options for daifuku. The origin of ichigo daifuku is a hot debate topic, but all can agree it was made during the 1980s. Since it uses fresh fruit, you should eat it as soon as possible or the strawberries will gradually drain, and the bean paste will become watery, leaking out from the rice cake shell. 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. Modern-day daifuku, like this purple potato one, looks like this.
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