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Yamamotoya Shiro Daifuku, Rice Cake With red Bean Paste 100g
Yamamotoya Shiro Daifuku, Rice Cake With red Bean Paste 100g
- Soft and chewy rice cake filled with smooth red bean paste
- Mild and subtly sweet flavor for a delicate taste
- Individually portioned for convenient snacking
- Authentic Japanese traditional sweet
- Perfect as a dessert or with tea
Unleash the flavor of Japan & Korea: Yamamotoya Shiro Daifuku, Rice Cake With red Bean Paste 100g!
Classic Mochi with Smooth White Bean Paste
Discover Yamamotoya Shiro Daifuku, a pure and traditional Japanese rice cake. This wagashi (Japanese sweet) features a soft, pliable mochi (rice cake) shell, carefully made from glutinous rice. Unlike traditional Daifuku, this variety is filled with shiroan (white bean paste) instead of red bean paste. This creamy white anko offers a very mild, gentle sweetness and a smooth, delicate texture, providing a simple yet refined confectionery experience.A Delicate and Gentle Sweetness
The appeal of the Shiro Daifuku lies in its elegant simplicity and texture contrast. The chewy, tender mochi dough provides a satisfying bite, perfectly complementing the rich, silky texture of the white bean paste filling. The flavour profile is clean and subtly sweet, allowing the quality of the ingredients to stand out. It serves as an excellent refined sweet treat for any time of the day.How to Enjoy
To fully appreciate the soft, springy quality of the mochi and the smooth filling, consume this Daifuku at room temperature. For a classic Japanese pairing, serve it with a freshly brewed cup of hot, slightly bitter Matcha or a warm, light-bodied Sencha green tea. The tea's profile offers a refreshing balance to the sweetness of the Daifuku. Consume shortly after opening for the best texture and freshness.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 20.04.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1025 kJ/ 242kcal |
| Fat - of which saturated |
0.9g 0.2g |
| Corbohydrate - of which sugar |
52g 17g |
| Protein | 4.1g |
| Natrium (Salt) | 0.15g |
Adzuki bean paste (40%) (adzuki beans, sugar, humectant: E965), glutinous rice flour (glutinous rice, modified starch), water, sugar (sugar, humectant: E420), modified starch, SOYBEAN oil, acidity regulators: E262, E640, E575, E331, E330, maltodextrin, enzyme (starch, beta-amylase (contains SOYBEANS)).
Details & Importer
Manufacturer: Yamamotoya
JFC Deutschland GmbHTheodorstraße 29340472 DüsseldorfDeutschland
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Often bought together
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Frequently asked questions
What is the recommended way to serve Yamamotoya Shiro Daifuku for optimal texture?
For optimal texture, it is generally recommended to enjoy Yamamotoya Shiro Daifuku at room temperature. This allows the mochi to be soft and pliable, and the white bean paste to be smooth.
Can Yamamotoya Shiro Daifuku be warmed, and if so, what is the best method?
Yamamotoya Shiro Daifuku can be gently warmed to achieve a softer mochi texture. Place it in a microwave for a few seconds (5-10 seconds) at low power, or steam it briefly. Be careful not to overheat, as it can become tough or sticky.
What are some complementary flavors or pairings to enhance the taste of Shiro Daifuku?
To enhance its delicate flavor, Yamamotoya Shiro Daifuku pairs well with a variety of green teas, such as Matcha or Sencha. You can also sprinkle a tiny amount of kinako (roasted soybean flour) or a light dusting of matcha powder on top for an extra layer of taste.
How does Shiro Daifuku differ from other common Daifuku varieties like Ichigo Daifuku or Mame Daifuku?
Shiro Daifuku features a plain white mochi exterior and is filled exclusively with sweet white bean paste (shiro-an), offering a pure, mild sweetness. Ichigo Daifuku typically contains a whole strawberry wrapped in red bean paste and mochi, providing a tart and sweet contrast. Mame Daifuku incorporates whole or crushed red beans directly into the mochi dough, giving it a slightly savory texture and flavor alongside the sweet bean paste filling.
Is there a noticeable difference in texture or flavor when comparing Yamamotoya Shiro Daifuku to other traditional Japanese mochi sweets like Dango?
Yamamotoya Shiro Daifuku has a soft, chewy mochi skin encasing a smooth, sweet white bean paste, offering a tender and delicate eating experience. Dango, while also mochi-based, consists of denser, firmer rice dumplings often served on a skewer and usually topped with various sauces like mitarashi (sweet soy glaze) or anko (red bean paste), or kinako, presenting a chewier texture and a wider range of savory or sweet coatings.
