Warabimochi

Warabimochi (蕨餅, warabi-mochi) is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in kinako (sweet toasted soybean flour).^[1]^[2]^[3] Kuromitsu syrup is sometimes poured on top before serving as an added sweetener.^[4]

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Quick Facts Type, Course ...

Warabimochi
Darker 100% bracken warabimochi (left) and lighter mixed warabimochi (right), both dusted with kinako soybean flour
Type	Wagashi
Course	Snack/dessert
Place of origin	Japan
Main ingredients	Bracken starch, kinako
Variations	Sesame
Media: Warabimochi

History

Warabimochi is a traditional Japanese dessert that is believed to date back to the Heian period (794-1185) in Japan, when it was a popular delicacy among the aristocracy. It was one of the favorite treats of Emperor Daigo.^[3]

Hayashi Razan's "Heishin kikō (Travelogue of 1616) [...], which is considered to be the first travel diary to mention food on the road," highlighted Warabimochi as did other Tōkaidō travel guides in the 1600s.^[5] The dessert became more widespread during the Edo period (1603-1868) when it was served in tea houses as part of the traditional Japanese tea ceremony.^[6]^[7] It is now popular in the summertime, especially in the Kansai region and Okinawa, and it is often sold from trucks, similar to an ice cream truck in Western countries.^{[dubious – discuss]}^[3]

Production

Warabimochi differs from true mochi made from glutinous rice.^[2] Mochi refers to sticky food generally made with glutinous rice or waxy starch, and is categorized into tsuki-mochi and kone-mochi. Tsuki-mochi is a rice cake made by pounding steamed glutinous rice. Although warabimochi is not made from glutinous rice or other waxy starches, it is called "mochi" for its sticky texture.^[8]

Warabimochi is also frequently made with katakuriko (potato starch) instead of bracken starch due to cost and availability.^[9]^[10] In 2021, Warabi starch sold for JPY 12,000–15,000 (USD 116–145)/kg, and it was 30–35 times more expensive than sweet potato or tapioca starch and 20–24 times more expensive than sago starch.^[8]

Dusted with kinako powder
With matcha and kuromitsu
With matcha powder
Warabimochi from a supermarket
Kurumimochi (warabimochi filled with walnut paste)

History

Production

References

External links

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