Warabimochi

Warabimochi is a Japanese jelly-like confection made from bracken starch.

Warabimochi is widely recognized, yet in some regions, it is consumed in different ways, and in others, the term "Warabimochi" is not even known.

Warabimochi is one of the most beloved sweets in the Kansai area (Western Japan).

For the people of the Kansai area (Western Japan), it's a quintessential summer treat that evokes the charm of this season in the ancient capital. Typically, this soft sweet is dusted with kinako powder. However, in the east and north of Japan, people prefer it warm, served with hot sugar syrup.

The name "Warabimochi" originates from the edible wild plant "Warabi" (bracken), which is the traditional raw material for Warabimochi. Due to the high cost of real Warabi, many Warabimochi sold in stores are made from alternative starches like potato or tapioca. Some confectioneries opt for kudzu arrowroot starch instead.

Warabimochi is a translucent, cool, jelly-like summer delicacy. It is particularly delicious when eaten with kinako powder after being chilled in the refrigerator, offering a chewy yet tender texture and the fragrant aroma of kinako powder.

The primary ingredient in "Warabimochi" is warabi powder, which is derived from the roots of the edible wild plant known as "Warabi" (bracken).

"Warabimochi" is made from 100% Warabimochi powder, and it is best enjoyed with the finest Japanese kinako powder.

You can also chill your Warabimochi in the refrigerator for an enhanced taste. In the Kanto region, Warabimochi is traditionally enjoyed with hot sugar syrup, which is also delicious. As an alternative, we suggest trying it slightly frozen. Just place it in the freezer and consume it as it begins to freeze. This method offers a delightful new texture to the Warabimochi experience.

"Take a bite, and a smile will appear on your face."
Osaka is the "kuidaore" city.
Osaka is the city of smiles.
We preserve this culture of Osaka.
"Here, try some Warabimochi! Enjoy our Warabimochi!"