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Daifuku the topic! "stuffed" mochi...

#1 User is offline   torakris

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Posted 25 May 2003 - 02:41 PM

Yesterday as I was waiting in line at the supermarket, they was a shelf full of various wagashi for sale right next to me. The ume (Japanese plum) daifuku caught my eye and made its way into my basket. This was incredible, the soft slighty sweet mochi like coating filled with a green plum that had been cooked in some kind of sugar syrup. The sweet and sour contrast combined with the soft and crunchy contrast, what more could a girl ask for? :wub:
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#2 User is offline   smallworld

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Posted 27 May 2003 - 06:59 PM

Was it maybe an ume that had been used to make ume-shu or ume-jiru? I LOVE those! I'm thinking of making ume-shu again this year even though we don't have space, just so I can have some of those ume next year.
I've tried all sorts of daifuku, like strawberry, coffee, chocolate etc. Some are good, but my favourite is a plain old white one with koshi-an, covered in sesame seeds. You know, the kind you can find at any conbini.
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#3 User is offline   torakris

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Posted 28 May 2003 - 12:35 AM

I am planning to make umeshu this year too! I think I am going to do it this weekend.
This was a very ineresting ume, it was the green type they use for umeshu but it wasn't crunchy and it was actually coated with a sugary-syrupy glaze (the ume on the inside that is). It had that great ume flavor that you get from the umeshu umes.
Cafe au lait daifuku are my all time favorite, but this ume one is now running a very close second.
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#4 User is offline   torakris

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Posted 02 June 2003 - 11:16 PM

I bought another one of those ume daifuku today, I am addicted!
I paid closer attention this time the outside is light green mochi with a faint ume taste inside is shiro an (white anko) and then in the middle is a whole green ume probably simmered in sugar syrup until soft.

Wonderful :wub:
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#5 User is offline   torakris

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Posted 15 July 2003 - 04:23 PM

I have really been into daifuku recently. Yesterday I picked up two budo-daifuku (grape) for my husband and I but they were so good I ate them both before you came home! :biggrin:
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#6 User is offline   torakris

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Posted 30 September 2003 - 03:58 PM

I went to the store yesterday to get an ume daifuku fix and silly me, it is now autumn and ume are a thing of summer! :shock:
I picked up instead a kuri daifuku (chestnut) and was very disappointed, the chestnut was very dry and had no flavor to speak of, the whole thing was bland bland bland :sad:
I want my ume daifuku back!
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#7 User is offline   torakris

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Posted 19 December 2003 - 03:17 PM

had the first ichigo (strawberrry) daifuku of the season and was slighly disappointed because it was filled with just anko, no fresh cream.
I really like the ones that have fresh cream inside...... :sad:
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#8 User is offline   torakris

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Posted 09 June 2004 - 04:19 PM

On my neverending quest for the perfect daifuku :biggrin: I have stumbled across this one:

Posted Image
Posted Image

This is made with a young green peach as well as shiro-an and fresh cream, it was wonderful!!
:biggrin:
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#9 User is offline   torakris

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Posted 17 August 2004 - 12:00 AM

I love how the daifuku change with the seasons..... :biggrin:
I just picked up a budou (grape) daifuku, I should have picked up 10....

Posted Image
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#10 User is offline   melonpan

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Posted 17 August 2004 - 01:30 AM

that looks like a fat concord grape stuck in there... i wish i had a local wagashi shop here...
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#11 User is offline   helenjp

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Posted 17 August 2004 - 04:44 AM

Why don't you start one?!

Seriously, there's an application for the "wetter" wagashi style in western eating, I think. I got quite passionate about making some types of wagashi about 20 years ago, when I went to Kyoto regularly. I think the techniques would be very applicable to all sorts of western materials.

However, I admit I don't share Torakris' fondness for fruit daifuku! I almost always feel that the sweet "an" has caused the fruit to start fermenting...
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#12 User is offline   yunnermeier

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Posted 23 August 2004 - 07:57 PM

Does anyone have the recipe for that lovely juicy budou daifuku I see there?
And I 'd like the recipe for the mizu manjyuu too. They both look so good!

I was manju obssessed in Japan and had manjyuus everyday. In my area (gifu-ken), Nerikiri is the most well-known. It's lovely ,tasty and really pretty!

For Nerikiri's picture and recipe, go to : Bob's Manjyuu Place

They have other manjyuu recipes too. All in Japanese though.
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#13 User is offline   torakris

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Posted 23 August 2004 - 09:55 PM

yunnermeier, welcome to egullet and the Japan forum! :biggrin:

Wagashi are something I have never really wanted to try to make, they are so easy to get here in Japan and I never really need more than one.....

If you have ever made daifuku before they are probably the same just made with one gape and shiro-an, maybe someone has a recipe.
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#14 User is offline   yunnermeier

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Posted 24 August 2004 - 02:22 AM

*sob* I'm not in Japan anymore.

At the Jusco in my country, we can find Dorayakis (icky ones though) and occasionally um.. not sure what they're called. I just call them manjyuu(just mochi and anko).

Somehow your ume daifuku and budou daifuku looks... I don't know.. flavoured. Like as if the koshian was.. injected with grape/plum flavour? :-p
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#15 User is offline   torakris

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Posted 24 August 2004 - 02:59 PM

yunnermeier, on Aug 24 2004, 06:22 PM, said:

Somehow your ume daifuku and budou daifuku looks... I don't know.. flavoured. Like as if the koshian was.. injected with grape/plum flavour? :-p

I don't know if the shiro-an is actually flavored or not, but it does have the taste of the fruit, maybe the flavor just seeps in...? The mochi outer part on some of them, like the ume one, is definitely flavored.
I just love the fruitiness with the an, I will be going back for a budou one today! :biggrin:
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#16 User is offline   torakris

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Posted 24 August 2004 - 03:43 PM

look what I found!

http://konny.fc2web...._daifuku_e.html
fruit daifuku recipe (and in English to boot!) I might actually give this a try......
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#17 User is offline   helenjp

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Posted 24 August 2004 - 09:52 PM

Quote

I just call them manjyuu(just mochi and anko)


I think that is a basic daifuku-mochi - the ones with fresh fruit in the middle are a subset/variation!

You can grill daifuku-mochi or eat them plain.
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#18 User is offline   torakris

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Posted 12 October 2004 - 08:20 PM

In my search of all the daifukus that Japan has to offer :biggrin: , I found this

Posted Image

purin daifuku, for those unfamiliar with purin it is a Japanese take on a flan and somehow they got this into a daifuku. :blink:
I am not a huge fan of purin and didn't care for this one but not because of the purin rather the outer mochi part had a really gummy and raw taste.....
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#19 User is offline   Phish

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Posted 13 October 2004 - 03:34 AM

Im a little confused here... Is Daifuku stuffed mochi?? or are they 2 very different things? And..... are Daifuku always sweet?

#20 User is offline   torakris

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Posted 13 October 2004 - 02:57 PM

Phish, on Oct 13 2004, 07:34 PM, said:

Im a little confused here... Is Daifuku stuffed mochi?? or are they 2 very different things? And..... are Daifuku always sweet?
View Post



phish,
this thread on mochi/daifuku may help a bit:
http://forums.egulle...showtopic=45222
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#21 User is offline   MomOfLittleFoodies

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Posted 13 October 2004 - 08:40 PM

That purin daifuku looks slimy.

I like ohagi, slightly chilled. I like it with half mochigome and half regular rice in the center.
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#22 User is offline   torakris

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Posted 15 October 2004 - 04:57 PM

Instead of hijacking the wagashi thread with all of my daifuku talk I decided to move all of the daifuku talk to its own thread! :biggrin: thus the new daifuku thread....

My latest daifuku

Posted Image

kuri (chestnut) daifuku, a thousand times better than the one I found last year. The mochi is perfect and slightly flavored with kuri, inside is fresh cream, a soft paste of kuri and a whole candied kuri....
I WILL be going back for more... :biggrin:
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#23 User is offline   Hiroyuki

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Posted 15 October 2004 - 05:16 PM

Sounds much more expensive than regular ones...
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#24 User is offline   torakris

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Posted 15 October 2004 - 08:05 PM

Hiroyuki, on Oct 16 2004, 09:16 AM, said:

Sounds much more expensive than regular ones...
View Post


I got it on sale for 140 yen ($1.28) but the regular price on it was 189 yen ($1.72), so it is a little more expensive than a reular daifuku that I normally get in the 100 ~120 yen range ($.91 ~ $1.09).
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#25 User is offline   torakris

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Posted 20 December 2004 - 10:37 PM

my latest purchase

Posted Image

cafe au lait daifuku
this isn't the one I usually buy, but was a small version that I actually bought frozen. It wasn't bad but wasn't nearly as good as a fresh one, you can see the cream in the middle looks sort of curdled...
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#26 User is offline   jschyun

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Posted 21 December 2004 - 12:17 AM

Here's the best I could find in my local store. Kuridaifuku (chestnut daifuku). Cost me I think over $3.00 U.S. and it was not too good. Certainly does not look as good as torakris' lovely kuridaifuku with all that luscious cream and kuri paste and nice kuri inside...oh man, I'm just making myself more miserable.

Posted Image

This post has been edited by jschyun: 21 December 2004 - 12:18 AM

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#27 User is offline   melonpan

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Posted 21 December 2004 - 03:47 AM

what about making microwave mochi with different flavourings/fillings?

ive never made any, but i thought i might throw this out there.
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#28 User is offline   Kiem Hwa

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Posted 25 February 2005 - 01:28 PM

Omiyage from Hokkaido:

Namachoco Yukimochi: Chocolate powder-coated mochi, filled with chocolate :wub:
Posted Image

#29 User is offline   Yuki

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Posted 25 February 2005 - 01:31 PM

Kiem Hwa, on Feb 25 2005, 01:28 PM, said:

Omiyage from Hokkaido:

Namachoco Yukimochi:  Chocolate powder-coated mochi, filled with chocolate :wub:


I just got something that is similar but they are individually wrapped from Muji. Only got 3 of them due to lack of luggage space. :hmmm:

#30 User is offline   Kiem Hwa

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Posted 16 May 2005 - 01:28 PM

For Kodomo No Hi, our friend bought us a package of various Daifuku. These are from a shop called "Two Ladies" on the Big Island of Hawaii....popular omiyage from that island.

Posted Image

There were a few Ichigo (strawberry) daifuku. The purple one (I forgot to take a picture!) was the purple sweet potato (beni-imo). The white one just had azuki inside, but the other little brownish one.......

Posted Image

Marshmallows, chocolate, and azuki!
This of course was a huge hit with my BF who loves anything that is sweet as possible.


So..... me an MIL realized we should make our own Ichigo Daifuku:
Posted Image

The light-green ones were my first attempt at yomogi mochi, using my yomogi plant I have now.... the recipe I read said a "handful" of yomogi....well, I guess I underestimated how much I needed because it was barely even green, much less any noticeable yomogi flavor.

This post has been edited by Kiem Hwa: 16 May 2005 - 01:28 PM

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