gyūhi

{{Short description|Traditional Japanese sweet}}

{{Infobox prepared food

| name = Gyūhi

| image = Orange gyuhi and suama.jpg

| image_size = 300px

| caption = Orange gyuhi (left) and suama (right)

| alternate_name =

| country = Japan

| region =

| creator =

| type = Wagashi

| served =

| main_ingredient = Glutinous rice or mochiko

| variations =

| calories =

| other =

}}

{{nihongo|Gyūhi|求肥}} is a form of wagashi (traditional Japanese sweets). Gyūhi is a softer variety of mochi {{Nihongo|2=餅}}, and both are made from either glutinous rice or from {{nihongo|mochiko|餅粉|extra=glutinous rice flour}}.{{Cite web |title=Gyūhi {{!}} Traditional Dessert From Japan {{!}} TasteAtlas |url=https://www.tasteatlas.com/gyuhi |access-date=2023-05-21 |website=www.tasteatlas.com}}

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 {{ill|nerikiri|lt= |ja|練り切り|preserve=1}}, which is made of a blend of gyūhi and {{ill|shiroan|lt= |ja|白餡|preserve=1}}, a white bean-based version of anko. Nerikiri is often tinted and molded in ways similar to the treatment of marzipan in Western desserts.