Some versions contain whole pieces of fruit, mixtures of fruit and anko, or crushed melon paste.
Some are covered with confectioner's sugar or cocoa powder.

Yomogi daifuku (蓬大福)
A version made with kusa mochi (草餅), which is mochi flavored with mugwort.

Mame daifuku (豆大福)
A version where azuki beans or soybeans are mixed into mochi and/or azuki sweetfilling.

Shio daifuku (塩大福)
A version which contains unsweetened anko filling; it has a mild salty taste.

Awa daifuku (あわ大福)
A version made with Awa mochi (粟餅), which is mochi mixed with Foxtail millet.

Ichigo daifuku (イチゴ大福)
A variation containing strawberry and sweet filling, most commonly anko, inside a small round mochi.
Creams are sometimes used for sweet filling.
Because it contains strawberry, it is usually eaten during the springtime.
It was invented in the 1980s.
Many patisseries claim to have invented the confection, so its exact origin is vague.

Ume daifuku (梅大福)
A version which contains sweetened Japanese apricot instead of azuki sweetfilling.

Coffee daifuku (コーヒー大福)
A version which contains coffee flavored sweetfilling.

Mont Blanc daifuku (モンブラン大福)
A version which contains puréed, sweetened chestnuts (Mont Blanc cream) instead of azuki sweetfilling.

Purin daifuku (プリン大福)
A version which contains crème caramel (プリン) instead of  azuki sweetfilling.
Some versions contain whole pieces of fruit, mixtures of fruit and anko, or crushed melon paste. Some are covered with confectioner's sugar or cocoa powder.
Yomogi daifuku (蓬大福)
A version made with kusa mochi (草餅), which is mochi flavored with mugwort.
Mame daifuku (豆大福)
A version where azuki beans or soybeans are mixed into mochi and/or azuki sweetfilling.
Shio daifuku (塩大福)
A version which contains unsweetened anko filling; it has a mild salty taste.
Awa daifuku (あわ大福)
A version made with Awa mochi (粟餅), which is mochi mixed with Foxtail millet.
Ichigo daifuku (イチゴ大福)
A variation containing strawberry and sweet filling, most commonly anko, inside a small round mochi. Creams are sometimes used for sweet filling. Because it contains strawberry, it is usually eaten during the springtime. It was invented in the 1980s. Many patisseries claim to have invented the confection, so its exact origin is vague.
Ume daifuku (梅大福)
A version which contains sweetened Japanese apricot instead of azuki sweetfilling.
Coffee daifuku (コーヒー大福)
A version which contains coffee flavored sweetfilling.
Mont Blanc daifuku (モンブラン大福)
A version which contains puréed, sweetened chestnuts (Mont Blanc cream) instead of azuki sweetfilling.
Purin daifuku (プリン大福)
A version which contains crème caramel (プリン) instead of  azuki sweetfilling.
Daifuku