8 Popular Types of Daifuku Mochi Rice Cake
“Mochi (餅)” is a traditional Japanese food, which is often eaten during the winter season in Japan.
It is a sticky plain white rice cake made of glutinous rice “Mochi-Gome (餅米)” and used as the main ingredient in various winter dishes, such as “Oshiruko (お汁粉)” and these 3 simple dishes I introduced before.
Actually, not only that, but the rice cake Mochi is also often used as an ingredient for Japanese sweets and candies, and representative examples of such sweet treats include “Daifuku (大福)”.
Daifuku Mochi (大福餅)
By the way, have you ever eaten or heard of Daifuku? It is a quintessential Japanese “Mochigashi (餅菓子)” confection made with Mochi rice cake and also called “Daifuku Mochi (大福餅)”.
Daifuku generally consists of a small round rice cake filled with “Anko (餡子)” sweetened red bean paste and its surface is typically coated with cornstarch. Hence, the Mochi confection is not that sticky.
Since Daifuku Mochi is a casual inexpensive sweet commonly eaten in Japan as an afternoon snack with green tea, the treat can be bought at almost any supermarket and convenience store around the country.
Daifuku is one of the most common “Wagashi (和菓子)” traditional Japanese sweets, which is said to have its roots in “Uzura Mochi (鶉餅)”, an ancient Mochi confection shaped like a quail.
By miniaturizing Uzura Mochi, Daifuku Mochi was first made in 1771 by a widow named “Otayo (おたよ”) who lived in Edo (present-day Tokyo).
In addition to the regular white cake shown above, today, a variety of Daifuku Mochi are available in Japan, among which this time I will introduce 8 especially popular types, specifically, 4 traditional and 4 moderns.
4 Traditional Types of Daifuku Mochi
First, let me talk about 4 traditional types of Daifuku Mochi rice cake that have been widely enjoyed in Japan for a long time.
Mame Daifuku (豆大福)
The word “Mame (豆)” means “bean” in Japanese, so the outer rice dough of Mame Daifuku has black beans embedded throughout. As with the regular variety, Mame Daifuku is usually filled with sweet red bean paste.
Kusa Daifuku (草大福)
As the word “Kusa (草)” means “grass” in Japanese, the dough of Kusa Daifuku is made from Mochi-Gome mixed with mugwort or “Yomogi (ヨモギ)”.
Shio Daifuku (塩大福)
The word “Shio (塩)” means “salt” in Japanese, and Shio Daifuku is flavored using salt and sugar.
Shio-Mame Daifuku (塩豆大福)
Shio-Mame Daifuku is salted and sweetened Mame Daifuku.
4 Modern Types of Daifuku Mochi
Lastly, here are 4 types of Daifuku Mochi that are popular in modern times.
In place of sweet red bean paste or Anko, Pudding Daifuku has a custard cream or custard pudding filling. It is a popular modern Daifuku Mochi that was first created by the confectionery shop “Edoya Nagomi (江戸屋 和)”.
Shop Information: Edoya Nagomi (江戸屋 和)
Address: 6-3-28 Shimoteno, Himeji, Hyogo Pref. (MAP)
Open: 9:00 to 19 :00
As its name indicates, Coffee Daifuku is filled with coffee-flavored Anko paste. Additionally, fresh cream is sometimes added to the filling. The birthplace of Coffee Daifuku is the confectionery shop “Myochikurin (妙ちくりん)”.
Shop Information: Myochikurin (妙ちくりん)
Address: 3016-1 Tsunatori-machi, Isesaki, Gunma Pref. (MAP)
Open: (Weekdays) 10:00 to 18:00 (Saturday and Sunday) 9:00 to 18:00
Mont Blanc Daifuku
Mont Blanc Daifuku is a popular modern type of Daifuku Mochi made with chestnut cream.
Ichigo Daifuku (いちご大福)
As the word “Ichigo (いちご)” means “strawberry” in Japanese, Ichigo Daifuku has a strawberry and Anko filling inside. In recent years, this Daifuku is the most popular variety.
Now, other than Ichigo Daifuku, many variations of fruit Daifuku can be seen, which include Melon Daifuku, Grape Daifuku, and Peach Daifuku.