Daifuku mochi - Daifuku mochi

A type of mochi sweet. It is made by wrapping bean paste inside mochi, and its white, happy appearance, like that of the Daifuku Choja, made it popular with the common people, and it was called daifuku mochi. It is also called daifuku for short. A daifuku grilled on both sides on a hot plate is called baked daifuku, but in the past baked daifuku was called daifuku mochi, and uncooked daifuku was called nama no anmochi. The skin of the mochi is thin, and it was also called harabuto mochi or daifuku mochi because of its shape with a lot of bean paste, but originally it was called anbin because it was salted bean paste. It is said to have been made during the Genroku period (1688-1704) or the Meiwa period (1764-1772), and it was also called mochi manju. The Kansei Kibun records that baked daifuku were popular when people went around selling them on cold winter nights. It is said that daifuku became sweeter at the end of the 18th century.

[Fumio Sawa]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

餅菓子の一種。餅で餡(あん)をくるんだもので、大福長者のように白く福々しい姿が庶民に愛され、大福餅とよばれた。略して大福ともいう。また大福の両面を鉄板で焼いたものを焼き大福というが、昔は焼き大福を大福餅、焼かないものを生(なま)の餡餅といった。餅の皮は薄く、餡を多くした形状から腹太(はらぶと)餅、大腹(だいふく)餅などともいわれたが、当初は塩餡で「あんびん」とも称した。つくられたのは元禄(げんろく)年間（1688～1704）とも明和(めいわ)年間（1764～1772）ともいわれ、餅まんじゅうの名もあった。『寛政(かんせい)紀聞』には、冬の夜寒(よさむ)に焼き大福を売り歩いて好評であったと記されている。大福が甘くなったのは18世紀末という。

［沢　史生］

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