Warabimochi
(蕨餅)
Warabimochi is a sweet Japanese concoction reminiscent of jelly. It is made from bracken starch, and is traditionally dusted with sweet toasted soybean flour known as kinako. Warabimochi is one of the most popular sweets in the Kansai area, typically consumed in the summertime, since it is praised for its cool, chewy, and soft texture.
The name of the dish comes from an edible wild plant, warabi (bracken), which grows at the sides of rivers and is harvested in late winter. Warabimochi has been present in Japan since before the Heian era, and it was also one of the favorite treats of Emperor Daigo.
Today, it can be bought from numerous street food trucks, which are similar to ice cream trucks in the West.
Warabimochi Authentic recipe
This recipe is adapted from JustOneCookbook.com. The warabimochi is good to eat for one to two days if kept at room temperature. If stored in the refrigerator, it will turn white and hard. However, in case you've used real warabi starch, the mochi will last only a day. For optimal flavor, place the mochi in the refrigerator for 20-30 minutes before serving.
WHERE TO EAT The best Warabimochi in the world (according to food experts)
"The combination of flavors, colors and textures is addictive, beautiful and surprisingly filling."
"It is a translucent, cool, summer sweet as jelly. It's really delecious eaten with kinako powder after having been cooled in refrigerator."
"Warabimochi is one of the most popular Japanese sweets of the Kansai Region. However, Bashodo's warabimochi is like no other. Established in 1868, the confectioner employs traditional production methods handed down through generations, and uses carefully selected ingredients to make its warabimochi unique in its authenticity."
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