Daifuku

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Daifuku

Daifukumochi (大福餅, Daifukumochi^?), or Daifuku (大福, Daifuku^?) in short, 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 comes in many varieties. The most common is white, pale green or pale pink colored mochi filled with anko. These come in two common sizes, one about as large in diameter as a half-dollar coin, the other large enough to fill the palm of a hand. Some versions contain whole pieces of fruit, mixtures of fruit and anko or crushed melon paste. Nearly all daifuku are covered in a fine layer of corn or taro starch to keep them from sticking to each other, or to the fingers. Some are covered with confectioner's sugar or cocoa.

[edit] History

Daifuku were originally called Harabuto mochi (腹太餅, Harabuto mochi^?) (belly thick rice cake) because of its filling nature. Later the name was changed to Daifuku mochi (大腹餅, Daifuku mochi^?) (big belly rice cake). Since the pronunciation of Fuku (腹, Fuku^?) (belly) and Fuku (福, Fuku^?) (luck) is the same in Japanese, the name was further changed to Daifuku mochi (大福餅, Daifuku mochi^?) (great luck rice cake), a bringer of good luck. By the end of 18th century, Daifuku were gaining popularity and people began eating them toasted. They were also used for gifts in ceremonial occasions.[1]

[edit] Varieties

Yomogi daifuku (蓬大福, Yomogi daifuku^?): A version made with kusa mochi (草餅, kusa mochi^?), which is mochi flavored with mugwort.

Ichigo daifuku (イチゴ大福, Ichigo daifuku^?): 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 spring time. It was invented in the 1980s. Many patisseries claim to have invented the confection, so its exact origin is vague.