Daifuku Mochi

Big Fortune Rice Cake or a rice cake filled with sweet bean paste

In the winter of 1771, a widow in Koishikawa, Tokyo started selling a new type of rice cake called Otafuku Mochi (Otafuku: a round face), and this has developed into Daifuku Mochi (Daifuku: big fortune) we see today. Except that An filling used salt instead of sugar. By the way, there are various kinds of Daifuku recently. Not to mention traditional Yomogi Daifuku (or Kusa Mochi) using Japanese mugwort leaves, Mame Daifuku mixed with beans, Ichigo Daifuku with a strawberry inside, there are new types using oranges, peaches, grapes, blueberries... yeah, very fruitful. And also Coffee Daifuku, Mont Blanc Daifuku, Café au Lait Daifuku (oh la la!) and Tiramisu Daifuku (Ciao, ciao bambina!). And there’s even a product called “Nanjakora! (lit. What on earth is this?) Daifuku” (Check this site). So for oldtimers, it may be like “Just what on earth is happening to Daifuku these days?”

Typical Daifuku with Azuki An inside.

Mame Daifuku and Yomogi Daifuku.

Typical Daifuku with Azuki An inside. Mame Daifuku and Yomogi Daifuku.