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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 (794-1185) in Japan, when it was a popular delicacy among the aristocracy. It was one of the favorite treats of Emperor Daigo. 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. ==Production==
Production
Warabimochi differs from true mochi made from glutinous rice. 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. File:Warabimochi at Housen in Kyoto.jpg File:Warabimochi yosimitsu.jpg|Dusted with kinako powder File:Matcha warabimochi.jpg|With matcha and kuromitsu File:抹茶蕨餅, 抹茶黃豆粉, 焦香黃豆粉, 108 MATCHA SARO 抹茶茶廊, 一〇八抹茶茶廊, 108 MATCHA SARO, 台北 (15256867190).jpg|With matcha powder File:Warabi mochi 1.jpg|Warabimochi from a supermarket File:Kurumi mochi.jpg|Kurumimochi (warabimochi filled with walnut paste) ==References==
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