Daifuku

Daifukumochi (大福餅), or Daifuku (大福) (literally "great luck"), is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans. Daifuku is a very popular Wagashi in Japan, and often served with green tea.

Daifuku (plain type)
For other uses, see Daifuku (disambiguation).
Daifuku
Alternative namesDaifukumochi (Kōhaku type)
Place of originJapan
Region or stateEast Asia
Main ingredientsglutinous rice, sweet filling (usually red bean paste)
VariationsYomogi daifuku, Ichigo daifuku, Yukimi Daifuku

Daifuku comes in many varieties. The most common is white, pale green, or pale pink-colored mochi filled with anko. These come in size, approximately 4 cm (1.5 in) diameter. Nearly all daifuku are covered in a fine layer of rice flour (rice starch) or corn starch or potato starch 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 the microwave.[1]

History

Uzumomochi, which was born in the early Edo period. Daifuku was originally called Habutai mochi (腹太餅) (belly thick rice cake) because of its filling's nature. Later, the name was changed to Daifuku mochi (大腹餅) (big belly rice cake). 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. 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.[2]

Varieties
Mame daifuku
Yomogi daifuku
Ichigo daifuku

Some versions contain whole pieces of fruit, mixtures of fruit and anko, or crushed melon paste. Some are covered with confectioner's sugar or cocoa powder.

Yomogi daifuku (蓬大福)
A version made with kusa mochi (草餅), which is mochi flavored with mugwort.
Mame daifuku (豆大福)
A version where azuki beans or soybeans are mixed into mochi and/or azuki sweetfilling.
Shio daifuku (塩大福)
A version which contains unsweetened anko filling; it has a mild salty taste.
Awa daifuku (あわ大福)
A version made with Awa mochi (粟餅), which is mochi mixed with Foxtail millet.
Ichigo daifuku (イチゴ大福)
A variation containing strawberry 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.
Ume daifuku (梅大福)
A version which contains sweetened Japanese apricot instead of azuki sweetfilling.
Coffee daifuku (コーヒー大福)
A version which contains coffee flavored 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.
Purin daifuku (プリン大福)
A version which contains crème caramel (プリン) instead of azuki sweetfilling.
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See also

References
  1. "Not-So-Stressful Microwave Mochi". The Fatty Reader.
  2. "Daifuku" (in Japanese). Dictionary of Etymology.
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