Gyūhi

Gyūhi is a type of Japanese confectionery that is similar to mochi. It is made from glutinous rice and is often used as an ingredient in other Japanese sweets, such as wagashi.

History

The origins of gyūhi can be traced back to the Heian period, when it was introduced to Japan from China. It was originally a luxury item, consumed only by the Japanese nobility. Over time, it became more widely available and is now a common ingredient in many types of Japanese confectionery.

Preparation

Gyūhi is made by cooking glutinous rice with sugar and water, then kneading the mixture until it becomes a soft, sticky dough. The dough is then shaped into thin sheets or small balls, which can be used as is or incorporated into other dishes. Some variations of gyūhi may also include other ingredients, such as red bean paste or matcha.

Uses

Gyūhi is often used as a base for other types of Japanese sweets. For example, it is a key ingredient in daifuku, a popular confectionery that consists of a gyūhi wrapper filled with sweet red bean paste. It is also used in the preparation of yōkan, a jelly-like dessert made from red bean paste, sugar, and agar.

In addition to its use in confectionery, gyūhi is also used in certain types of tea ceremony sweets. These sweets, known as higashi, are often shaped into intricate designs and served with matcha tea.

See also

• Mochi
• Wagashi
• Japanese cuisine