• Source: 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). Kuromitsu syrup is sometimes poured on top before serving as an added sweetener.




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.
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. 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. 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.




Production


Warabimochi differs from true mochi made from glutinous rice. 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.
Warabimochi is also frequently made with katakuriko (potato starch) instead of bracken starch due to cost and availability. 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.





























References






External links


Media related to Warabimochi at Wikimedia Commons
Warabimochi
Homemade Warabimochi

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