Japan is not known for its cakes or biscuits, maybe because desserts do not generally play a huge part in mealtimes in Japan. Instead, foodies’ associations with Japan include sushi, sashimi, udon, Wagyu beef, tempura, yakitori and other starter or main course options.
But in addition to the gorgeous savoury mouthfuls, you can also experience some real sweet gems in Japan – Ichigo Daifuku being my absolute favourite. I loooove them! In fact, one of the positives of me being back in Osaka (and not at home in England) is that I can pop in a department store and buy one (or two!) of these and have them for lunch.
Even though I find it difficult to put daifuku into a specific category of food, I’d say they are more of a dessert or a cake rather than something to have for lunch. However, given that the main ingredient of daifuku is rice dough (mochi), I’ve convinced myself that I’m not a pig even if I have them to fill me up at lunch time.
In short, daifuku are balls of gooey rice dough inside which is a piece of fruit, and/or (if, as a non-Japanese speaker, I am unlucky and accidentally get the wrong one) red bean paste known as anko.
My favourite is the strawberry-filled daifuku, which combines the sweet and fresh taste and firm texture of the strawberry with the bland taste and sticky texture of the rice dough.
Having said that, melon, mandarin and pear daifuku are also delicious and worth giving a go. In my view, the bean filling on the other hand is as enjoyable as the spoonful of cod liver oil my mum used to force down my throat as a child, but the Japanese seem to love it. In fact, I’ve heard it is the most popular filling!
In any case, if you ever visit Japan, you should go to the food court of a posh department store (e.g. Daimaru, Kintetsu, Hansin, Hankyu) or even just to a corner shop and buy a ball or two of daifuku. Whether you’ll love it or hate it (some people don’t like the gooey texture), your palate will have experienced something that it is unlikely to experience elsewhere in the world.