1.
gyuhi; sweetened soft mochi; Turkish-delight-like rice cake
A soft, pliable type of mochi made by kneading glutinous rice flour with sugar and starch syrup. Used extensively in traditional Japanese confections.
求肥で餡を包む。
To wrap bean paste in gyuhi.
この和菓子は求肥のもちもちした食感が特徴だ。
This Japanese sweet is characterized by the chewy texture of its gyuhi.
求肥は普通の餅と違って時間が経っても硬くなりにくい。
Unlike regular mochi, gyuhi doesn't harden easily even over time.
A type of soft, elastic mochi used as a key ingredient in many traditional Japanese confections (和菓子). Made from 白玉粉 (glutinous rice flour) or 餅粉 kneaded with sugar and 水飴 (starch syrup).
COMMON COLLOCATIONS:
- 求肥餅: gyuhi mochi
- 求肥で包む: to wrap in gyuhi
- 求肥を作る: to make gyuhi
USED IN:
- 大福: daifuku — mochi stuffed with sweet filling
- 雪見だいふく: yukimi daifuku — ice cream wrapped in gyuhi
- 練り切り: nerikiri — molded Japanese confections
ETYMOLOGY:
Originally written as 牛皮 (cow skin) because the soft, stretchy texture was likened to cow hide. The characters were later changed to 求肥 to avoid the unappetizing association.