|This article does not cite any references or sources. (March 2013)|
Place of origin
|Glutinous rice or mochiko|
Because gyūhi is more delicate, it is usually less frequently made and served than mochi. It is sometimes featured in sweets that originated in the Kyoto area. Tinted gyūhi is the base of matsunoyuki, a wagashi that resembles a pine tree dusted with snow.
Gyūhi is also used as an ingredient in other wagashi such as nerikiri (煉り切り), which is made of a blend of gyūhi and shiroan (白餡), a white bean-based version of anko. Nerikiri is often tinted and molded in ways similar to the treatment of marzipan in Western desserts.
Hyōrokumochi is a type of candy which is made and sold by Seika Foods in Kagoshima. This is made of gyūhi.
|This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it.|
|This confectionery-related article is a stub. You can help Wikipedia by expanding it.|