you starting to smell spring in the air. the supermarket has quite a lot of fresh giant strawberries, although flown in from spain but still you know that you almost grip the spring (soon).
last year around this time, you ate lots and lots of ichigo daifuku mochi (いちご大福). it's seasonal and in japan, ichigo daifuku appears around february till april in most wagashi shops.
you made a matcha roll cake with azuki bean last week, there are some leftover azuki bean and strawberry in the fridge, so the best use of both is of course ichigo daifuku mochi.
you opt for microwave technique to prepare your mochi, it's swift and easy, although at the end it's quite messy as you have to handle the mochi while it's hot and dusting lots of cornstarch created a massive white aftermath...
it's not really pretty as the ones you had seen in tokyo, nonetheless, the mochi is great. you love the combination of sweet azuki bean paste and the freshness from the strawberry and above all the goo-ey-ness from the mochi.
march was a very special month with lots of happenings in tokyo last year. may this humble home made version ichigo daifuku mochi represent your love and prayers for japan.
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