Gyūhi

A type of Japanese confectionery made from glutinous rice

Gyūhi (求肥) is a type of wagashi, or traditional Japanese confectionery, made from glutinous rice or mochi rice. It is known for its soft and chewy texture and is often used as a base or ingredient in various Japanese sweets.

Preparation

Gyūhi is made by steaming glutinous rice flour, known as mochiko, and then kneading it with sugar and water until it reaches a smooth and elastic consistency. The mixture is then allowed to cool and can be shaped or flavored as desired. The process of making gyūhi is similar to that of mochi, but gyūhi is typically softer and sweeter due to the higher sugar content.

Uses

Gyūhi is a versatile ingredient in Japanese confectionery. It is often used as a filling or coating for other sweets. Some common uses include:

• Daifuku: A type of mochi filled with sweet fillings such as anko (sweet red bean paste). Gyūhi can be used as the outer layer to provide a softer texture.
• Yatsuhashi: A traditional sweet from Kyoto, where gyūhi is flavored with cinnamon and wrapped around sweet fillings.
• Nerikiri: A type of wagashi used in tea ceremonies, where gyūhi is mixed with white bean paste and shaped into intricate designs.

Varieties

Gyūhi can be flavored and colored in various ways to suit different tastes and occasions. Common flavorings include matcha (green tea), yuzu (Japanese citrus), and sakura (cherry blossom). The texture and sweetness can also be adjusted by varying the amount of sugar and water used in the preparation.

Cultural Significance

Gyūhi holds a special place in Japanese culture, particularly in the context of tea ceremonies and seasonal celebrations. Its delicate texture and subtle sweetness make it a favored choice for pairing with the bitter taste of matcha.

Gallery

Error creating thumbnail:

Orange gyūhi and suama

Related pages

• Mochi
• Wagashi
• Daifuku
• Japanese tea ceremony