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Daifukumochi, or Daifuku means great luck, is a Japanese confection consisting of a small round mochi 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 sizes, one approximately the diameter of a half-dollar coin, the other palm-sized. 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 potato starch to keep them from sticking to each other, or to the fingers. Some are covered with confectioner’s sugar or cocoa powder.Though mochitsuki is the traditional method of making mochi and daifuku, they can also be cooked in the microwave.
Higashi, dry confectionery, is a type of wagashi, which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi. This word can be said as the antonym of namagashi, and the definition can include rakugan, konpeito, senbei, arare, and so on
Narrower definition of higashi is ones made generally with one or more kinds of sugar, particular sorts of flour, and some other additives, while there are some made solely of sugars.
The flour used in higashi is usually made of rice, which has many different varieties of its own. Flours made of other ingredients, like azuki, soybean or green pea and starches are often used too.
Celibrate spring and cherry blossom viewing at the end of March
An old-time Japanese favorite! Pickled cherry leaf wrapped around the cake. Some people don’t eat the leaves but it is supposed to bring out the sweetness of the bean paste inside and transfer the cherry scent to the cake.
Mochi is a Japanese rice cake made of glutinous rice, not to be confused with gluten, pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is also a prominent snack in Hawaii, South Korea, Taiwan.
Namagashi Is a type of Wagashi, often used in Japanese Tea Ceremonies
Dango is a Japanese dumpling made from mochiko rice flour, related to mochi. It is often served with green tea.