Sydney Daifuku Store, the little mochi counter inside Commission Coffee, sits quiet in a leafy suburban street. Take your pick of the pillowy treats from the small glass cabinet.

The original, filled with traditional red bean paste and a whole strawberry, is a standout and the most common flavour you’d find in Japan. Then there’s a decadent double-choc number; a purpley-blue daifuku with a blueberry-cheesecake-like filling; a grape with white bean; and a matcha custard and red bean combo.

Here, mochi is made using a combination of rice powder, sugar and starch rather than traditional sticky rice. If you’re dining in, the daifuku arrives with a string on the side to split it in half – it’s so soft, that’s all it takes.