daifuku

Daifuku is a traditional Japanese wagashi in which a small round cake of glutinous rice, or mochi, is wrapped around a sweet filling. The most common filling is anko, a sweetened red bean paste, which can be smooth (koshi-an) or chunky (tsubuan). The outer mochi is made by steaming and pounding glutinous rice until soft and sticky, then shaping portions and dusting them with starch so they do not stick.

There are many regional and seasonal variants. In addition to anko, fillings may include chestnut paste, white bean paste, or combinations. Seasonal versions feature fruit inside, notably ichigo daifuku, which encloses a whole strawberry wrapped in anko and mochi; other fruit variants exist but are less common. Some daifuku are coated with kinako (roasted soybean flour) or dusted with powdered sugar or rice flour.

In Japanese culture, the name daifuku conveys auspicious luck, and the confection is commonly enjoyed during celebrations, tea service, and as a seasonal treat. Ichigo daifuku and other fruit-filled versions became popular in the late 20th century and are among the best-known modern adaptations of the traditional form.

Storage and handling: daifuku should be eaten fresh and are best consumed within a day or two of preparation. Mochi can harden when refrigerated, and the sticky texture can present choking hazards, so they are usually eaten with caution and in manageable portions.