Daifuku is a widely popular type of Japanese confection consisting mainly of an outer layer of mochi (gelatinous rice paste) with an anko (sweet bean paste) filling. The result is a mildly sweet treat with a comfortably smooth texture.
There are many variations of daifuku including ichigo daifuku containing a whole strawberry inside of the mochi and anko, which have become hugely popular all around Japan. However, do you know where this trend started?
Although regular daifuku can be traced back over 200 years, ichigo daifuku is relatively new. The third generation president of Tamaya, Wahei Osumi came up with the idea to put a strawberry inside a daifuku back in 1985. Although a novel idea, they didn’t expect it to sell well off the bat.
However, seemingly overnight, people were craving the great taste of mochi, anko, and strawberry and buying them as fast as Tamaya could make them. Not only that but other daifuku makers began to follow suit and put strawberries inside their own creations. Thus the great ichigo daifuku boom of the 80s was in effect all over Japan.
Anko and mochi both have very subtle flavors which are simply no match for the highly acidic tanginess of strawberry. As a result you’re left with a strawberry which has a sweet, gooey coating. That’s not bad at all, but it kind of destroys the essence of the daifuku.
Store Information Osumi Tamaya, Yotsuya Store 3-6 Yotsuya, Shinjuku, Tokyo Hours: 9:00am – 7:30pm
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