About the product
Daifuku mochi made with domestic mugwort.
Mugwort, Yomogi in Japanese is known as the Queen of Herbs that possesses many Oriental medicinal efficacies such as removal of the dioxin that may have accumulated in the back of the small intestinal villi, pesticide residues, and toxic metals such as mercury and lead.
Mugwort is also the herb used in moxibustion.
Azuki red beans are good source of protein and Vitamin B1. As Vitamin B1 is essential in breaking down the carbohydrates, the combination of rice or rice cake and Azuki beans are often the base for the many of traditional Japanese sweets and works well for the body as well as the taste.
Azuki red beans are also the source of Vitamin B2, niacin, calcium, phosphorus and iron, and said to reduce the symptoms of low blood pressure, beriberi, hangover, fatigue, muscle pain, stiff neck, and others.
How to prepare
Thaw desired amount of Daifuku mochi at room temperature (about 2 hours). Serve and enjoy as soon as possible after thawing.If they have become dry or hard on the outside, heating on a grill or toaster will make the outer mochi dough softer or a little bit of crisp will give this treat a nice toasty flavor.
Ingredients & Nutrition
This product contains chunky red bean paste (red beans, sugar, maltose, agar, salt), sugar, rice flour, glutinous rice, mugwort, potato starch, enzyme (derived from soybean).
Volume: 300g (6 pieces)
Calories: One piece (50g) 129kcal
Salt Equivalent: 0.03g
This product is not suitable for anyone with allergies to soy.
The recommended shelf life for this product is 12 months.
Origin of ingredients
Origin of ingredients: Red bean (domestic). Prepared and packaged in Japan.
Specialty: Additive Free, Gluten-free, Non-GMO, Vegan, Vegetarian