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{{Short description|Japanese confection}}
⚫ {{Unreferenced|date=November 2007}}
{{other uses}}
⚫ ]
⚫ {{More citations needed|date=November 2007}}
{{Infobox prepared food
|name = Daifuku
|image = Daifuku 1.jpg
|image_size = 230
|caption =
|alternate_name = Daifukumochi (])
|country = Japan
|region = ]
|creator =
|course =
|served =
|main_ingredient = ], sweet filling (usually ])
|variations = Yomogi daifuku, Ichigo daifuku, ]
|calories =
|other =
}}


'''{{nihongo|Daifukumochi|大福餅|}}''', or '''{{nihongo|Daifuku|大福}}''' (literally "great luck"), is a ] consisting of a small round ] (] cake) stuffed with sweet filling, most commonly '']'', sweetened red bean paste made from ]s. '''{{nihongo|Daifukumochi|大福餅|}}''', or '''{{nihongo|daifuku|大福}}''' (literally "great luck"), is a ], a type of Japanese confection, consisting of a small round ] stuffed with a sweet filling, most commonly '']'', a sweetened red bean paste made from ]s. Daifuku is often served with ].
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 ] paste. Nearly all daifuku are covered in a fine layer of ] or ] starch to keep them from sticking to each other, or to the fingers. Some are covered with ] or ].


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


Daifuku comes in many varieties. The most common are white, pale green, or pale pink-colored mochi filled with anko. Daifuku are approximately 4&nbsp;cm (1.5&nbsp;in) in diameter. Nearly all are covered in a fine layer of ] (rice starch), ], or ] to keep them from sticking to each other or to the fingers. Though ] is the traditional method of making mochi and daifuku, they can also be cooked in a microwave.<ref>{{cite web |url = http://recipestoayoungpoet.blogspot.com/2010/05/not-so-stressful-microwave-mochi.html |title = Not-So-Stressful Microwave Mochi |publisher = The Fatty Reader |access-date = 2010-07-14 |archive-date = 2013-01-20 |archive-url = https://web.archive.org/web/20130120192325/http://recipestoayoungpoet.blogspot.com/2010/05/not-so-stressful-microwave-mochi.html |url-status = dead }}</ref>
⚫ ==Varieties==
⚫ ;{{nihongo|Yomogi daifuku|蓬大福|}}
⚫ :A version made with {{nihongo|]|草餅}}, which is mochi flavored with ].


⚫ == History ==
⚫ ;{{nihongo|Ichigo daifuku|イチゴ大福|}}
⚫ Daifuku was originally called {{nihongo|Habutai mochi|腹太餅|}} (belly thick rice cake) because of its filling's nature. Later, the name was changed to {{nihongo|daifuku mochi|大腹餅}} (big belly rice cake). Since the pronunciations of {{nihongo|Fuku|腹|}} (belly) and {{nihongo|Fuku|福|}} (luck) are the same in Japanese, the name was further changed to {{nihongo|daifuku mochi|大福餅|}} (great luck rice cake), a bringer of good luck. By the end of the 18th century, daifuku were gaining popularity, and people began eating them toasted. They were also used for gifts in ceremonial occasions.<ref>{{cite web |url = http://gogen-allguide.com/ta/daifuku.html |title = Daifuku |date = 11 March 2007 |publisher = Dictionary of Etymology |language = Japanese}}</ref>
⚫ :A variation containing ] 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.


⚫ == Varieties ==
;{{nihongo|]|雪見だいふく|}}
]
⚫ :A brand of ] made by the company ].
]
]
⚫ ; {{nihongo|Yomogi daifuku|蓬大福}}
⚫ : A version made with {{nihongo|]|草餅}}, which is mochi flavored with ].


; {{nihongo|Mame daifuku|豆大福}}
⚫ ==See also==
: A version where ]s or ] are mixed into mochi and/or azuki sweetfilling.
⚫ {{Cookbook|Daifuku}}
*]


; {{nihongo|Shio daifuku|塩大福}}
⚫ ]
: A version which contains unsweetened anko filling; it has a mild salty taste.
⚫ ]


; {{nihongo|Awa daifuku|あわ大福}}
⚫ {{Commonscat|Daifuku}}
: A version made with {{nihongo|Awa mochi|]}}, which is mochi mixed with ].


; {{nihongo|Ichigo daifuku|]}}
]
⚫ : A variation containing ] 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 springtime. It was invented in the 1980s. Many patisseries claim to have invented the confection, so its exact origin is vague.
]

]
; {{nihongo|Ume daifuku|梅大福}}
]
: A version which contains sweetened ] instead of azuki sweetfilling.
]

]
; {{nihongo|Coffee daifuku|コーヒー大福}}
]
: A version which contains coffee flavored sweetfilling.
]

]
; {{nihongo|Mont Blanc daifuku|モンブラン大福}}
: A version which contains puréed, sweetened chestnuts (Mont Blanc cream) instead of azuki sweetfilling.

⚫ ; {{nihongo|Purin daifuku|プリン大福|}}
: A version which contains crème caramel (プリン) instead of azuki sweetfilling.

; {{nihongo|]|もちアイス}}
:A version which contains ice cream instead of azuki sweetfilling.

⚫ == See also ==
{{Portal|Japan|Food}}
* ]
⚫ * {{nihongo|]|雪見だいふく}} – A brand name of ] made by the company ].

== References ==
{{Reflist}}

== External links ==
⚫ {{Commons category|Daifuku}}
⚫ * {{Cookbook-inline|Daifuku}}

{{Japanese food and drink}}
{{Glutinous rice dishes}}

⚫ ]
⚫ ]

Latest revision as of 07:27, 29 November 2024

Japanese confection For other uses, see Daifuku (disambiguation).
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Daifuku" – news · newspapers · books · scholar · JSTOR (November 2007) (Learn how and when to remove this message)
Daifuku
Alternative namesDaifukumochi (Kōhaku type)
Place of originJapan
Region or stateEast Asia
Main ingredientsglutinous rice, sweet filling (usually red bean paste)
VariationsYomogi daifuku, Ichigo daifuku, Yukimi daifuku

Daifukumochi (大福餅), or daifuku (大福) (literally "great luck"), is a wagashi, a type of Japanese confection, consisting of a small round mochi stuffed with a sweet filling, most commonly anko, a sweetened red bean paste made from azuki beans. Daifuku is often served with green tea.

Daifuku (plain type)

Daifuku comes in many varieties. The most common are white, pale green, or pale pink-colored mochi filled with anko. Daifuku are approximately 4 cm (1.5 in) in diameter. Nearly all are covered in a fine layer of rice flour (rice starch), corn starch, or potato starch to keep them from sticking to each other or to the fingers. Though mochitsuki is the traditional method of making mochi and daifuku, they can also be cooked in a microwave.

History

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

Varieties

Mame daifuku
Yomogi daifuku
Ichigo daifuku
Yomogi daifuku (蓬大福)
A version made with kusa mochi (草餅), which is mochi flavored with mugwort.
Mame daifuku (豆大福)
A version where azuki beans or soybeans are mixed into mochi and/or azuki sweetfilling.
Shio daifuku (塩大福)
A version which contains unsweetened anko filling; it has a mild salty taste.
Awa daifuku (あわ大福)
A version made with Awa mochi (粟餅), which is mochi mixed with Foxtail millet.
Ichigo daifuku (イチゴ大福)
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 springtime. It was invented in the 1980s. Many patisseries claim to have invented the confection, so its exact origin is vague.
Ume daifuku (梅大福)
A version which contains sweetened Japanese plum instead of azuki sweetfilling.
Coffee daifuku (コーヒー大福)
A version which contains coffee flavored sweetfilling.
Mont Blanc daifuku (モンブラン大福)
A version which contains puréed, sweetened chestnuts (Mont Blanc cream) instead of azuki sweetfilling.
Purin daifuku (プリン大福)
A version which contains crème caramel (プリン) instead of azuki sweetfilling.
Mochi ice cream (もちアイス)
A version which contains ice cream instead of azuki sweetfilling.

See also

References

  1. "Not-So-Stressful Microwave Mochi". The Fatty Reader. Archived from the original on 2013-01-20. Retrieved 2010-07-14.
  2. "Daifuku" (in Japanese). Dictionary of Etymology. 11 March 2007.

External links

  • Daifuku at the Wikibooks Cookbook subproject
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