| Warabimochi | |
| Country: | Japan |
| Course: | Snack/dessert |
| Type: | Wagashi |
| Main Ingredient: | Bracken starch, kinako |
| Variations: | Sesame |
is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in kinako (sweet toasted soybean flour).[1] [2] Kuromitsu syrup is sometimes poured on top before serving as an added sweetener.[3]
Warabimochi is a traditional Japanese dessert that is believed that its ancient origins dating back to the Heian period (794-1185) in Japan, and 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.[4] 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.[5] [6] 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.[7]
Warabimochi differs from true mochi made from glutinous rice. Mochi, refers to sticky food generally made with glutinous rice or waxy starch, 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.