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.