Japanese Food 101
Wagashi: Ichigo Daifuku | Strawberry Mochi
It's 13 degree celsius here in Tokyo and it's considered to be one of the warmest days so far in this winter. Nice to take a stroll outdoor; walking past the market, you will find various types of strawberry, ranging from 紅ほっぺ (Benihoppe) from Shizuoka prefecture, あまおう from Fukuoka prefecture, さがほのか from Saga prefecture to スカイべりー from Tochigi prefecture, they are different in sweetness, size, color and nutritional value!
Strawberry, a cute and dedicate fruit that is best harvested between December and March.
You can use strawberry in many food. One of the most popular and traditional Japanese dessert is Mochi. Strawberry mochi is one of the most popular ones, others include anko mochi (red bean paste mochi), chestnut mochi, mikan mochi or simply add a seasonal fruit in the mochi! You can find stalls selling various types of Daifuku on the shopping street, each generally costs 150yen.
To make 6 mochi:
Shiratamako (白玉粉）100g + Water 150ml + Sugar 20g = Microwave for 1min first; mix well then another minute
Dust the table top and hands with potato starch (katakuri-ko)
Divide the dough into 6
Stuff the filling in the mochi
Itadakimasu!
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