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The gem-like form of ichigo daifuku make them pop amongst the seafood offerings at Tsukiji: a ball of sweetened bean paste, wrapped in mochi (rice cake) dough, with a ripe strawberry in the middle. The juicy flesh of the fresh strawberry makes these mochi a must. At Soratsuki, you can go for the classic red bean paste, or experiment with variations like yomogi (Japanese mugwort), pastry cream, mango, yuzu, matcha and edamame. They cost ¥500 for one piece.