Mochis, daifukus, dangos, warabi mochis, and similar desserts in Japan share similarities, but they differ in their ingredients, textures, shapes, preparation methods and fillings. Here's an overview of the main differences:
Mochi: These are glutinous rice cakes. They are made from glutinous rice cooked and kneaded to an elastic, sticky texture. Mochi are often eaten as they are, but can also be stuffed with a variety of sweet or savory fillings.
Daifuku: Daifuku are a variety of stuffed mochi. They consist of a thin layer of mochi wrapped around a filling, usually sweetened red bean paste (anko). Daifukus can also be filled with other ingredients, such as cream, fruit or mochi itself.
Dango: dangos are glutinous rice dumplings cooked on skewers. Dangos are not kneaded, which gives them a slightly firmer texture. They are usually coated with various sauces, such as sweet soy sauce or peanut sauce.
Warabi Mochi: Warabi mochi is a dessert made with fern starch, which gives it a gelatinous texture. Unlike traditional mochi, warabi mochi is made with fern starch and water, then sprinkled with kinako (roasted soy powder) and black sugar syrup.
Ichigo Daifuku: This is a variant of daifuku that contains a whole strawberry, in addition to the red bean paste filling. The mochi surrounds the strawberry, creating a delicious combination of flavors and textures.
Taiyaki: Although not strictly speaking a mochi, taiyaki is a popular Japanese pastry. It's a fish-shaped waffle filled with various fillings, such as red bean paste, chocolate, cream or even mochi.
Sakuramochi: This is a springtime specialty in Japan. It is wrapped in a cherry leaf (sakura) and is often stuffed with red bean paste.
Yomogi Mochi: This is a mochi scented with Japanese mugwort, which gives it a characteristic green color and flavor.
In short, these different Japanese sweets have in common the use of glutinous rice or similar ingredients, but they differ in their specific textures, fillings and preparation methods.