草餅！！！！！！！！！！！！！！！！！

圖片參考：http://www.kikkoman.com/cookbook/cook_img/gr1.gif


圖片參考：http://www.kikkoman.com/cookbook/cook_img/14.gif

Kusamochi
Kusamochi
Kusamochi is a common, often homemade treat for young and old alike. When the grass and trees begin to sprout their spring colors, many people head for the mountains or rivers to enjoy the abundance of wild flowers and plants, one of which is used to make kusamochi.

Boiled, young yomogi (mugwort) leaves are added to a mixture of mochi rice flour, adding a fresh aroma and green color to the resulting sticky rice confection. Kusamochi can also be found with a sweet bean - paste (an) center. Traditionally, the refreshing fragrance of yomogi was believed to have the power to ward off evil spirits.

Along with chlorophyll and dietary fiber, yomogi contains vitamins A, B1, B2 and C, as well as iron, calcium and phosphorus. The fragrance comes from cineole and other essential oils.

http://www.kikkoman.com/cookbook/glossary/list/gs26.html

Daifukumochi (大福餅, Daifukumochi?) [daifukumochi], or Daifuku (大福, Daifuku?) [daifuku] in short, literally "great luck", is a Japanese confection consisting of a small round mochi (rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans. Daifuku comes in many varieties. The most common is white, pale green or pale pink colored mochi (rice cake) filled with anko (sweet red bean paste). These come in two common sizes, one about as large in diameter as a half-dollar coin, the other large enough to fill the palm of your hand. Some versions contain whole pieces of fruit, mixtures of fruit and anko or crushed melon paste. Nearly all Daifuku are covered in a fine layer of corn or taro starch to keep them from sticking to each other, or to the fingers. Some are covered with confectioners sugar.

History Daifuku were originally called Harabuto mochi (腹太餅, Harabuto mochi?) (belly thick rice cake) because of its filling nature. Later the name is changed to Daifuku mochi (大腹餅, Daifuku mochi?) (big belly rice cake). Since the pronunciation of Fuku (腹, Fuku?) (belly) and Fuku (福, Fuku?) (luck) is the same in Japanese, the name was further changed to Daifuku mochi (大福餅, Daifuku mochi?) (great luck rice cake), a bringer of good luck. By the end of 18th century, Daifuku were getting popularity and people were eating them toasted. They were also used for gifts in ceremonial occasions. [1]

Varieties Yomogi daifuku (蓬大福, Yomogi daifuku?) is a version made with kusamochi (草餅, kusamochi?), mochi flavored with mugwort.Ichigo daifuku (イチゴ大福, Ichigo daifuku?) is a recently invented version containing a whole strawberry inside.Yukimi Daifuku (雪見だいふく, Yukimi Daifuku?) "snow-viewing daifuku") is a brand of mochi ice cream, ice cream in a thin mochi covering, made by the company Lotte
http://en.wikipedia.org/wiki/Daifuku

Herbal cake.