Daifuku: A Traditional Japanese Dessert Welcomed by the World

In many Japanese dramas and Japanese novels, we often meet a mouth-watering delicacy, “Daifuku”. The name, as it sounds, conjures up images of its chubby, soft and sticky appearance. So what is this much-admired traditional Japanese confectionery all about? 

Daifuku is one of Japan's local sweets, in Japan, Daifuku is often used as a reception of state guests, but also common desserts in the Japanese tea ceremony, originated in Japan in the Edo period. In 1771, the Edo region of the Koishikawa there is a widow， her life is very difficult, she racked her brains to figure out how to make sweets to sell out. So, she stuffed the glutinous rice skin with a sweetened red soybean filling and made a small, round shape to make it easier to eat in one bite. At that time, people called this snack “big belly cake”, and later on, in order to have a moral meaning, they took the word ‘Fu’ and pronounced it as “Daifuku”. 

Nutritional Value of Glutinous Rice 

Before discussing the deliciousness of Daifuku, we should first focus on it’s main ingredient, glutinous rice. Glutinous rice is rich in carbohydrates, which can provide the body with sustained energy. Compared with ordinary rice, its sugar content is milder, making it suitable for most people. Fresh fruits can also be used as fillings to increase vitamin intake and enhance nutritional value. For example, pairing with strawberries or mangoes can both add layers of flavor and enhance the healthy attributes of the food. 

Strawberry and Mango Daifuku: Sweet and sour fruits are paired with a soft and sticky crust, which is sweet and savory for fruit lovers. 

Matcha Daifuku: The rich aroma of matcha tea fills the mouth with a slightly bitter flavor, suitable for tea lovers.