I am indeed in the neverending land of mochi. Perhaps other places, maybe south Korea and China also, have a lot of mochi?
Training here in Japan has been stressful so I'm trying to incorporate some levity into my life in the form of
和菓子 wagashi. Some questions. =)
~ How is wagashi different from お菓子, okashi?
~ Is there a difference between o-manju, mochi, and daifuku?
~ Does every mochi have the red bean filling inside it, the 'an' or 'anko'? I've heard this word 'mitsu' a lot for a yellow-ish kind of mochi filling, but have no idea what is this.
~ Lastly, I've seen a lot of mochi I think, they are mochi anyway, wrapped inside a leaf.
Is this Kashiwa mochi, 桜餅 cherry blossom mochi, or 道明寺 Domyoji ( the mochi with leaf??)
I guess I can just keep asking 'kono mochi wa, no naka de, nani ka / nani um...flavour... arimasu ka?'