Daifuku is a Japanese wagashi (traditional confection): a small, round rice cake of soft, stretchy mochi wrapped around a sweet filling, most classically koshian or tsubuan red-bean paste made from adzuki beans. Dusted in potato or corn starch to keep it from sticking, it is pillowy and chewy on the outside and smooth-sweet within — the flagship everyday sweet of Japan, eaten year-round with green tea and sold in confectioners, supermarkets and convenience stores alike.