Warabi mochi わらび餅
A soft, jelly-like sweet made from bracken starch and dusted with kinako (toasted soybean flour).
About Warabi mochi
- What it is: Traditionally made from bracken root starch, which is slow and costly to extract, so most versions now use other starches. It is closer to jelly than to chewy mochi.
- Where to try it: Nara is known for its bracken starch, and there are many warabi mochi makers there and in neighbouring Kyoto, where you can also find matcha versions. Supermarkets and convenience stores sell simpler ones.
- Season: A summer sweet, as its translucent look feels cooling.
- How to eat it: Coated in kinako, often with kuromitsu (brown sugar syrup) poured over. It does not keep long, so eat it fresh, ideally in a café with a cup of matcha.
Season
- J
- F
- M
- A
- M
- J
- J
- A
- S
- O
- N
- D
Checked against: Warabimochi | Japan Restaurant Guide by Gourmet Navigator · Warabimochi | Destination Japan by HIS · Warabimochi | Wikipedia.
Warabi mochi on Shibuya246
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Food & Drink
Warabi Mochi, Kitsune Udon
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