Mandarin mikan daifuku mochi

丸ごとみかん大福 marugoto mikan daifuku is a currently popular daifuku mochi tea sweet. It’s a cousin of the now classic ichigo daifuku.

Most *bakers* wrap the mikans with shiroan white bean paste, but I really like the anko red bean paste and mikan orange pairing.
For the recipes to make the mochi and paste refer to this post (click).

Mikan, Japanese mandarin orange. The early ones have a green skin. Now, they are becoming really sweet.

Azuki beans to prepare tsubuan sweet bean paste.

With kurozato black sugar.

Serve fresh. Then cut :

Like a strawberry daifuku

That takes 5 minutes to make this delight.

Azuki beans, boiled. Plus honey (or syrup).

Tsubuan.

Wrapped in mochi (sticky rice paste).

ichigo daifuku

Wagashi Saga : Photo-menu of all Japanese sweet posts, and recipe posts.

After-Eight daifuku mochi (via GiO)

A daifuku mochi filled with chocolate flavored an and hold by mint flavored mochi. Don’t look for this flavor in Daimaru, they don’t have a “Gourmande in Osaka Wagashi” stall there. Not yet…
That’s invention. And a good one, believe me. They didn’t live long… schlurp ! Over. I wanted more, but I had no more mint !

Choco-coconut hari-nezumi (via GiO)

Hari-nezumi mochi are a style of wagashi (Japanese sweet) that exists mostly on this blog. I wonder why they are not more popular outside…

Ichigo daifuku mochi. It’s strawberry season, really ?

My grand-parents produced strawberries for a living, so I know the beast well enough to be sure it is not a Winter fruit in the Northern hemisphere. But in Japan… they heard there was Christmas in other countries and that seemed fun. So they all wanted to Santa and dress in red. And eat read fruits… like strawberry. Now it’s part of the totally kitsch Japanese kurisumasu…

If you want to see where they come from, and discover those I’ll eat next year probably, visit the Shizuoka Gourmet.