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Orange gyuhi and suama.jpg
Orange gyuhi (left) and suama (right)
Type Wagashi
Place of origin Japan
Main ingredients Glutinous rice or mochiko
Cookbook: Gyūhi  Media: Gyūhi

Gyūhi (求肥) is a form of wagashi (traditional Japanese sweet). Gyūhi is a softer variety of mochi (餅), and both are made from either glutinous rice or from mochiko (餅粉), which is glutinous rice flour.

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.