Warabi Mochi (Frozen)

TASTING NOTES FROM THE CURATOR

Warabi Mochi is a classic wagashi (Japanese confection) made with warabiko, or bracken starch, and covered in a flavored powder. It’s popular in the summer, especially in the Kansai region. Our Warabi Mochi comes in two flavors—kinako (soybean powder), and matcha. They are frozen and ready-to-eat; they only need to be thawed!

Warabi Mochi differs from “true” mochi, which is made with glutinous rice. made with bracken starch, warabi mochi has a jelly-like texture and almost translucent appearance. It’s chewy but dissolves quickly. It has almost no flavor except for the sugar, and even that is very subtle. What you taste is the kinako or the matcha powder it is rolled in.

PREPARATION AND PAIRINGS

Warabi Mochi is usually served slightly chilled, and drizzled with either a brown sugar syrup called “kuromitsu,” or black honey. This treat is perfect as a snack for hot days, or as a unique dessert to serve your guests.

A DELICACY WORTH ITS HISTORY

Warabi mochi gets its name from the edible wild herb called “Warabi.” In English, this is known as “bracken.” Warabi is gathered in late winter along the banks of rivers. However, because real Warabi is highly expensive, sweet potato starch or tapioca starch is used as substitute.

Warabi mochi has existed in Japan since the Heian period. It was also one of Emperor Daigo’s favorite sweets. During the Kamakura period, Warabi mochi saw significant changes, as high-ranking people consumed bracken starch, which was a high-quality candy. And throughout the Edo period, bracken starch was a rare commodity that was rapidly diminishing, so the delicacy was even more prized.

Storage Instructions

Warabi mochi is best consumed slightly chilled. Thaw before enjoying. Consume within 1 week.