You can help expand this article with text translated from
the corresponding article in Japanese. (September 2023) Click [show] for important translation instructions.
|
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]
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]
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: CS1 maint: location missing publisher (
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You can help expand this article with text translated from
the corresponding article in Japanese. (September 2023) Click [show] for important translation instructions.
|
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]
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]
{{
cite book}}
: CS1 maint: location missing publisher (
link)
{{
cite book}}
: CS1 maint: location missing publisher (
link) CS1 maint: others (
link)