Yukimi Daifuku

From WikiMD's Wellness Encyclopedia

Yukimi Daifuku[edit | edit source]

Yukimi Daifuku is a popular Japanese dessert that combines traditional mochi (rice cake) with a filling of ice cream. The name "Yukimi Daifuku" translates to "snow-viewing daifuku", reflecting the dessert's snowy appearance and its popularity during winter months.

History[edit | edit source]

Yukimi Daifuku was first introduced by the company Lotte in 1981. The original product was not ice cream but rather a kind of sherbet. However, due to its lack of popularity, it was relaunched in 1983 as an ice cream-filled product, which gained immense popularity and has remained a beloved dessert in Japan and beyond.

Composition[edit | edit source]

The dessert consists of a small round mochi filled with a scoop of ice cream. The mochi is made from a special type of rice, known as mochigome, which is known for its sticky and chewy texture. The ice cream filling can come in a variety of flavors, including vanilla, matcha (green tea), and strawberry.

Production[edit | edit source]

The production process of Yukimi Daifuku involves wrapping a ball of ice cream with a thin layer of mochi. This is done by first making the mochi and allowing it to cool. The ice cream is then scooped into balls and is quickly wrapped with the mochi before it melts. The finished product is then flash frozen to maintain its shape and texture.

Consumption[edit | edit source]

Yukimi Daifuku is typically eaten as a dessert or snack. It is often enjoyed during the winter months, as its name suggests, but is available year-round. It can be found in supermarkets and convenience stores throughout Japan, and has also gained popularity in other countries.

Varieties[edit | edit source]

There are several varieties of Yukimi Daifuku, with different flavors of ice cream filling. Some of the most popular flavors include vanilla, matcha, and strawberry. In addition, there are also seasonal flavors that are offered at different times of the year, such as sakura (cherry blossom) in the spring and sweet potato in the fall.

See Also[edit | edit source]

References[edit | edit source]

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Contributors: Prab R. Tumpati, MD