‘大福餅’ Daifuku Mochi is a soft Mochi, a very tasty sweet in Japan.

At Toramusubi, our Japanese chef cooks.
The outside is made of Mochi-rice (sticky rice) powder, and the inside is ‘Ann’/ sweetened Azuki-bean paste etc. So, it is gluten-free!

We use delicious BIO Azuki-beans and BIO sugar for ‘Ann’.

Try the delicious Daifuku Mochi van Toramusubi!

You can enjoy the original Japanese taste of Daifuku Mochi which is different from mochi ice cream.

And, ‘大福’ Daifuku means great fortune (comes to you).

May the Great Fortune be with you!

– Strawberry Daifuku Mochi (Mochi-rice, BIO ‘Ann’/ sweetened Azuki-bean, strawberry)

– Kiwifruit Daifuku Mochi (Mochi-rice, BIO ‘Ann’/ sweetened Azuki-bean, kiwifruit)

– Matcha Daifuku Mochi(Mochi-rice, BIO ‘Ann’/ sweetened Azuki-bean, BIO Matcha, fresh cream)

– Chocolate Daifuku Mochi (Mochi-rice, chocolate, cacao)

Each for € 4.50

Tamate bako from 16.50 euro

Do you know Ohagi & Kinako?

Kinako is a roasted and grained soy, and it tastes like roasted peanuts!

Come to the market and try it!

– Ohagi with/ without Kinako € 4.00

The name “Ohagi” is derived from “hagi” (bush clover).

Ohagi is made by pounding mochi rice until only a few grains remain, and then wrapping it with ‘Ann’/ sweetened Azuki-bean paste, or other ingredients.

Compared to Daifuku Mochi, which is made from rice flour, Ohagi has a firmer texture. We can enjoy it.