, or (literally "great luck"), is a

wagashi is traditional Japanese confectionery, typically made using plant-based ingredients and with an emphasis on seasonality. ''Wagashi'' generally makes use of cooking methods that pre-date Western influence in Japan. It is often served with green ...

, a type of Japanese confection, consisting of a small round

mochi A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the ...

stuffed with a sweet filling, most commonly '' anko'', a sweetened red bean paste made from azuki beans. Daifuku is often served with

green tea Green tea is a type of tea made from the leaves and buds of the '' Camellia sinensis'' that have not undergone the withering and oxidation process that creates oolong teas and black teas. Green tea originated in China in the late 1st millenn ...

Daifuku comes in many varieties. The most common are white, pale green, or pale pink-colored mochi filled with anko. Daifuku are approximately 4 cm (1.5 in) in diameter. Nearly all are covered in a fine layer of

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

(rice starch),

corn starch Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the seed, kernel. Corn starch is a common food ingredient, often used to thick ...

, or

potato starch Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. Th ...

to keep them from sticking to each other or to the fingers. Though mochitsuki is the traditional method of making mochi and daifuku, they can also be cooked in a microwave.

History

Daifuku was originally called (belly thick rice cake) because of its filling's nature. Later, the name was changed to (big belly rice cake). Since the pronunciations of (belly) and (luck) are the same in Japanese, the name was further changed to (great luck rice cake), a bringer of good luck. By the end of the 18th century, daifuku were gaining popularity, and people began eating them toasted. They were also used for gifts in ceremonial occasions.

Varieties

; : A version made with , which is mochi flavored with

mugwort Mugwort is a common name for several species of aromatic flowering plants in the genus '' Artemisia.'' In Europe, mugwort most often refers to the species '' Artemisia vulgaris'', or common mugwort. In East Asia the species '' Artemisia argyi'' ...

. ; : A version where azuki beans or

soybeans The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source of f ...

are mixed into mochi and/or azuki sweetfilling. ; : A version which contains unsweetened anko filling; it has a mild salty taste. ; : A version made with , which is mochi mixed with

Foxtail millet Foxtail millet, scientific name ''Setaria italica'' (synonym ''Panicum italicum'' L.), is an annual grass grown for human food. It is the second-most widely planted species of millet, and the most grown millet species in Asia. The oldest evidenc ...

. ; : A variation containing

strawberry The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown Hybrid (biology), hybrid plant cultivated worldwide for its fruit. The genus ''Fragaria'', the strawberries, is in the rose family, Rosaceae. The fruit ...

and sweet filling, most commonly anko, inside a small round mochi. Creams are sometimes used for sweet filling. Because it contains strawberry, it is usually eaten during the springtime. It was invented in the 1980s. Many patisseries claim to have invented the confection, so its exact origin is vague. ; : A version which contains sweetened

Japanese plum Japanese plum is a common name for several trees producing edible fruits and may refer to: *''Prunus mume'' *''Prunus salicina ''Prunus salicina'' ( syn. ''Prunus triflora'' or ''Prunus thibetica''), commonly called the Japanese plum or Chinese ...

instead of azuki sweetfilling. ; : A version which contains coffee flavored sweetfilling. ; : A version which contains puréed, sweetened chestnuts (Mont Blanc cream) instead of azuki sweetfilling. ; : A version which contains crème caramel (プリン) instead of azuki sweetfilling. ; :A version which contains ice cream instead of azuki sweetfilling.

References

External links

* {{Glutinous rice dishes Glutinous rice dishes Wagashi

History

Varieties

See also

References

External links