Gyūhi
Lua error in package.lua at line 80: module 'strict' not found.
| 300px
Orange gyuhi (left) and suama (right)
|
|
| Origin | |
|---|---|
| Place of origin | Japan |
| Details | |
| Type | Wagashi |
| Main ingredient(s) | Glutinous rice or mochiko |
Gyūhi (求肥) is a form of wagashi (traditional Japanese sweet). Gyūhi is a softer variety of mochi (餅), and both are made from either glutinous rice or from mochiko (餅粉), which is glutinous rice flour.
Because gyūhi is more delicate, it is usually less frequently made and served than mochi. It is sometimes featured in sweets that originated in the Kyoto area. Tinted gyūhi is the base of matsunoyuki, a wagashi that resembles a pine tree dusted with snow.
Gyūhi is also used as an ingredient in other wagashi such as nerikiri (煉り切り), which is made of a blend of gyūhi and shiroan (白餡), a white bean-based version of anko. Nerikiri is often tinted and molded in ways similar to the treatment of marzipan in Western desserts.
Hyōrokumochi
Hyōrokumochi is a type of candy which is made and sold by Seika Foods in Kagoshima. This is made of gyūhi.
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This confectionery-related article is a stub. You can help Wikipedia by expanding it. |
