Chemistry:Warabimochi
 Darker 100% bracken warabimochi (left) and lighter mixed warabimochi (right), both dusted with kinako soybean flour | |
| Type | Wagashi |
|---|---|
| Course | snack/dessert |
| Place of origin | Japan |
| Main ingredients | Bracken starch, kinako |
| Variations | sesame |
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).[1][2][3] Kuromitsu syrup is sometimes poured on top before serving as an added sweetener.[4]
Overview
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.[3] 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.[5] 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.[6][7] 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.[3]
Warabimochi differs from true mochi made from glutinous rice.[2] 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.[8]
Kurumi mochi with walnuts
Warabimochi as sold in a supermarket
References
- ↑ "Summer's Here, Time to Enjoy Warabi Mochi!". https://favy-jp.com/topics/602.
- ↑ 2.0 2.1 Chen, Namiko (October 12, 2016). "Warabi Mochi わらび餅". https://www.justonecookbook.com/warabi-mochi/.
- ↑ 3.0 3.1 3.2 "Warabimochi | Traditional Dessert From Kansai Region | TasteAtlas". https://www.tasteatlas.com/warabimochi.
- ↑ Tomo (2018-05-14). "Warabi Mochi: Mochi-Like Traditional Japanese Bracken Cake" (in en-US). https://japanese-products.blog/2018/05/14/warabi-mochi/.
- ↑ Cwiertka, Katarzyna J.; Miho, Yasuhara (2020). Branding Japanese Food: From Meibutsu to Washoku. University of Hawaii Press. pp. 66–67. ISBN 9780824882662.
- ↑ Schroeder, Tanner. "Warabi Mochi: The Perfect Japanese Summer Treat." Sakuraco, 6 2021, sakura.co/blog/warabi-mochi-the-perfect-japanese-summer-treat/.
- ↑ Zojirushi America Corporation. "Toro Toro! Discover the Sweet and Refreshing World of Warabi Mochi." Zojirushi Blog, 9 May 2023, www.zojirushi.com/blog/toro-toro-discover-the-sweet-and-refreshing-world-of-warabi-mochi/.
- ↑ 8.0 8.1 Hirao, Kazuko, et al. "Starch gel foods in cookery science: application of native starch and modified starches." Journal of Biorheology 35.1 (2021): 29-41. APA
- ↑ Yamashita, Masataka (2015). Wagashi: Little Bites of Japanese Delights. Singapore. pp. 107. ISBN 978-981-4561-95-2. OCLC 903974479. https://www.worldcat.org/oclc/903974479.
- ↑ Sago Palm: Multiple Contributions to Food Security and Sustainable Livelihoods. Hiroshi Ehara, Yukio Toyoda, Dennis Victor Johnson. Singapore. 2018. pp. 293. ISBN 978-981-10-5269-9. OCLC 1020285591. https://www.worldcat.org/oclc/1020285591.
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