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|Place of origin||Japan|
|Main ingredients||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.
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