Buns

MOCHI (餅)

Mochi is made from glutinous rice that is steamed and pounded into a stretchy, chewy dough. When filled with sweet red bean paste (anko), it is usually called daifuku. The texture is elastic, slightly sticky, and dense. It is unmistakably Japanese and closely tied to ritual, New Year customs, and seasonal sweets.

BAO WITH RED BEAN (あんまん)

Bao with sweet red bean filling, called anman in Japan, is made from wheat flour dough that is leavened and steamed. The texture is soft, fluffy, and bread-like. This style comes from Chinese culinary tradition and is common as street food or convenience-store fare.

Core difference:

Mochi is rice-based and chewy, bao is wheat-based and fluffy. Mochi is deeply ceremonial and traditional in Japan, bao is adopted and everyday.