This classic daifuku mochi is stuffed with either a fine (koshian) or coarse (tsubuan) sweet red bean paste (anko) and can easily be prepared at home in less than an hour using a microwave or a steamer. 

Despite many variations of daifuku, one that stands out the most, presentation-wise, is matcha daifuku. Made with matcha green tea powder and filled with heavy cream and anko, matcha daifuku is one of the most beautiful and aromatic Japanese confections. 

Daifuku aisu packs a scoop of ice cream (of your choice) in a classic mochi wrapper made with shiratamako rice flour. Much like other daifuku recipes, daifuku aisu is a simple dessert to concoct but requires a couple of hours of chilling time before serving. 

Yuzu daifuku is a gorgeously tangy variation of the classic daifuku mochi recipe. The gyūhi wrap (softer version of mochi) is flavored with candied yuzu rind and stuffed with the traditional anko filling. Incredibly fragrant and easy to make, yuzu daifuku is a perfect Japanese confection for those who prefer their desserts sour. 

The following is the recipe for a basic, stripped-down version of dorayaki, which means there is no mirin or soy sauce in the sponge, only flour, eggs, milk, sugar, honey, and baking soda. The recipe is adapted from JapaneseCooking101.com, a blog dedicated to Japanese cuisine.

The following is the recipe for an authentic dorayaki with sponges flavored with mirin and soy sauce. The recipe is adapted from JapanSociety.org, a website of a non-profit organization formed in 1907 to promote friendly relations between the United States and Japan.

Adapted from JapaneseCooking101.com, a blog dedicated to Japanese food and cooking, this recipe explains how to make zenzai with dried azuki beans and store-bought mochi, which are grilled shortly before being added to the soup.

This basic zenzai recipe was adapted from japancentre.com, the website and online store of Japan Center, the Japanese food hall in operation since 1976, located in London, and gives directions on how to prepare soup with canned sweet beans. The mochi, on the other hand, is made from scratch with shiratamako — glutinous rice flour, also called sweet rice flour.

Azuki beans smashed into a purée are the main perk of this zenzai variant, while the soup is thickened with a mixture of arrowroot and water. The recipe is adapted from The Complete Book of Japanese Cooking by Elisabeth Lambert Ortiz and Mitsuko Endo, an excellent introductory book into the world of authentic Japanese cuisine.

The following is the shortcut recipe for zenzai since it uses anko, a sweet azuki bean paste, so there's not a lot of work involved. You can decide on the consistency, meaning how thick or thin you'd like the bean soup to be. The recipe is adapted from JustOneCookbook.com, a Japanese food and recipe blog by Namiko Hirasawa Chen.

The following recipe shows how to prepare oshiruko, a type of zenzai where the soup is pureed and completely smooth. Unlike most zenzai recipes, the soup is paired with dango balls, not mochi. It has instructions on how to prepare both the azuki bean paste and the dango balls. You can enjoy this dessert soup hot or cold.

This recipe is adapted fom JustOneCookbook.com. The recipe also has instructions on how to make a baked version of yatsuhashi.

This recipe is adapted from JustOneCookbook.com. The warabimochi is good to eat for one to two days if kept at room temperature. If stored in the refrigerator, it will turn white and hard. However, in case you've used real warabi starch, the mochi will last only a day. For optimal flavor, place the mochi in the refrigerator for 20-30 minutes before serving.

The recipe is adapted from JustOneCookbook.com.

This recipe is adapted from the book Wagashi: Little Bites of Japanese Delights by Yamashita Masataka.

This recipe is adapted from www.japancentre.com.

This recipe is adapted from JustOneCookbook.com. Please, adjust the cooking time according to your microwave's power.