Warabimochi

Warabimochi is a wagashi made from warabiko and covered or dipped in kinako. 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 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 , 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 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.

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 instead of bracken starch due to cost and availability. In 2021, Warabi starch sold for JPY 12,000–15,000 /kg, and it was 30–35 times more expensive than sweet potato or tapioca starch and 20–24 times more expensive than sago starch.