Ichigo daifuku evolution

Ichigo daifuku cross

Strawberry season in Japan to my big surprise stretches from around january till march rather than in the summer like Denmark. This means that strawberries are fairly affordable right now. I would generally not use the word cheap to describe fruit in Japan but at the present they’re certainly cheap(er). So I picked up a container and decided that this would be a perfect excuse to make ichigo daifuku, which is a strawberry wrapped in anko and mochi.

Cheating a little bit, I used readymade anko however I did make the mochi from scratch which was not entirely succesful. As you can see it had lumps in it and wasn’t particularly elastic which I discovered at my first attempt on the left there.

The taste was alright, but with 80 percent strawberry a lot had to go wrong to screw that up.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: