A prize hidden inside

Back in the states we used to make mochi with a friend.  She owns a mochi maker that cooks and pounds the rice.  She'd bring it to our house and we'd have a little mochi party.  After the machine did the hard work, we'd quickly form all the mochi into balls and eat, eat, eat! 

After getting into a rhythm making plain mochi, which is delightful in itself, we decided to step  up our game and make ichigo daifuku.  This special traditional sweet consists of mochi wrapped around anko (sweetened red bean paste) and a strawberry either set on top or hidden inside.  We chose to tuck them inside.  It is a good thing mochi is so filling, because ichigo daifuku is amazingly delicious. 

Although we are sad we can't make mochi and ichigo daifuku with our friend, at least we live in the land of plenty.  There are shops and stands that sell it all over the place.  But not all ichigo daifuku is created equal.

We sought out the original ichigo daifuku and found it at Oosumi Tamaya in Shinjuku-ku.  Created in 1960, adding the strawberry to the traditional mochi and anko was an immediate hit. 

The biggest difference in what you see all over town and the original is the beans incorporated into the mochi. 

We purchased the ichigo daifuku and took them home to enjoy after dinner.  The treat really needs to be eaten the same day as purchased.  The mochi can get tough and the strawberry can get mushy if not devoured within a short amount of time.  We didn't have to worry about not eating it in a timely manner.

From the first bite, we were all in heaven.  The smooth mochi with the soft red beans nestled inside was so wonderful.  But it was the strawberry that perfected it.  It was hands down the best ichigo daifuku I've ever had.

An added bonus was the fact that the ichigo daifuku from Oosumi Tamaya is gluten free, meaning my friend could have some as well!  Most other places use flour and make it inedible for celiacs.