22 March 2012
My first attempt at homemade ichigo daifuku (strawberry- and anko-stuffed mochi) was a predictably messy affair. It was, however, unexpectedly frustrating for two reasons: 1) the mochi didn't cook properly for the first time in several attempts with the same method (note: molten mochi hurts almost as much as molten sugar) and 2) the smallest strawberries were gargantuan relative to the mochi pieces. The less-than-perfect appearance has a certain rustic charm that perhaps matched the preceding mishaps. At least it didn't affect the flavor, which was a nice balance of sweet and tart.