Certain recipes follow you through life the way a familiar song does—comforting, warm, and unforgettable. For me, strawberry mochi is one of them.
Before I ever traveled or started writing recipes, this dessert lived in the quiet corners of my childhood. My mother ran a tiny mochi shop in Japan, a place where the air always carried the scent of steamed rice, kinako, and freshly cooked anko. During strawberry season, she made ichigo daifuku—the soft mochi filled with whole strawberries—and the shop felt brighter, sweeter, and full of spring.
I remember standing beside her, my small hands covered in cornstarch, watching her stretch warm dough around each berry with the gentlest movements. Every mochi she made felt like a little piece of home wrapped in softness.
Even now, after years of traveling through markets, harbors, and mountain towns around the world, this simple recipe still brings me back to where it all began.
Today, I want to share that memory with you.
The Beauty of Strawberry Mochi
Strawberry mochi (ichigo daifuku) is quiet and humble, but it has a way of making people smile.
Chewy on the outside, juicy in the center—
It’s a dessert that holds both tradition and tenderness.
And the best part?
It requires only a handful of ingredients and a bit of care.
If you enjoy traditional Japanese sweets like this one, you might also love my matcha mochi, a recipe inspired by the earthy flavors of Kyoto tea houses:
Ingredients You Will Need
These ingredients are simple, but each one has a purpose:
For the Strawberry Filling
- 6 strawberries (about 15 g each)
- 120 g white bean paste (shiro-an)
For the Mochi Dough (Gyūhi / ぎゅうひ)
- Potato starch (for dusting)
- 60 g shiratamako (glutinous rice flour)
- 40 g sugar
- 90 g water
I still prefer using smaller berries—they tuck into the dough more neatly and keep the mochi soft and balanced, as my mother made them.
How to Make Strawberry Mochi (Step-by-Step)
This method is simple and accessible, whether you’re making mochi for the first time or returning to a familiar favorite.
1. Prepare the Strawberries
- Remove the stems.
- Wash the strawberries gently.
- Dry them very well so there is no moisture left.
2. Wrap the Strawberries in White Bean Paste
- Set each one aside with the tip facing up.
- Divide the white bean paste into 6 portions, about 20 g each.
- Roll each portion into a ball.
- Flatten one ball of bean paste in your hand.
- Place a strawberry in the center with the tip facing down.
- Gently stretch the paste around the strawberry until it is fully covered.
If you prefer an even simpler mochi method, I’ve shared a beginner-friendly version here.
3. Make the Gyūhi Mochi Dough
- In a microwave-safe bowl, add shiratamako, sugar, and half of the water.
- Mix until smooth and no lumps remain.
- Add the rest of the water and mix again.
- Cover the bowl and microwave at 600W for 1 minute 30 seconds.
- Stir very well with a spatula.
- Cover again and microwave for 1 more minute (600W).
- Mix and knead until the dough becomes smooth, shiny, and stretchy.
4. Divide the Dough
- Dust a tray with potato starch.
- Transfer the hot mochi dough onto the tray.
- Fold it in half and shape it into a wide rectangle.
- Use your thumb and index finger to pinch off 6 equal pieces.
- Dust all pieces well so they do not stick.
5. Wrap the Daifuku
- Take one piece of mochi and flatten it into a round disc.
- Place a strawberry wrapped in white bean paste on top, tip facing down.
- Gently pull the mochi dough upward around the strawberry.
- When the dough gathers at the top, pinch it firmly to seal.
- Turn seam-side down and shape gently.
- Repeat for all 6 pieces.
How to Serve Strawberry Mochi
Your fresh strawberry daifuku is ready to enjoy.
Soft, chewy, and filled with juicy strawberries — just like the traditional recipe.
Fresh strawberry mochi tastes best within a day.
The dough stays soft, the fruit stays bright, and every bite feels like a small celebration.
I like serving them on simple ceramic plates, with green tea beside them, the same way my mother did on quiet afternoons.
A Recipe That Travels With Me
Even as my life carried me far from home, strawberry mochi remained a sweet reminder of where I come from.
In Cassis, I shared a batch with a fisherman who had never tasted mochi before.
In Kotor, I taught a guesthouse owner how to stretch the dough gently, “not forcing it, just guiding it.
Everywhere, the reaction was the same—
a soft smile, a moment of quiet, a feeling of warmth.
That is the magic of this little dessert.
It travels well.
It comforts simply.
It brings people together.
Just like it did in my mother’s shop all those years ago.
For presentation inspiration, check out one of my favorite styling ideas here.