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Warabimochi (蕨餅) is one of wagashi ( Traditional Japanese sweets). The original is made with warbiko or bracken starch then rolled over kinako or roasted soybean powder and poured kuromitsu or Japanese brown sugar syrup sauce on top. Warabimochi is different from mochi which is made from glutinous rice and warabimochi texture is similar to jelly. It is a popular sweet during summertime and a specialty of the Kansai region in Japan but is also popular in other areas such as Okinawa.However, Warabimochi is not famous like the mochi. Because bracken flour is rare to find. It is popular in the summertime, especially in the Kansai region and Okinawa, and often sold from trucks, similar to an ice cream trucks in Western countries.

Warabimochi was one of the favorite treats of Emperor Daigo.

Warabimochi has no flavor itself. The overall flavour of this dessert comes from kinako or Japanese roasted soybean powder that tastes like peanuts. And the sweet flavor comes from  kuromitsu or Japanese brown sugar syrup sauce that is made by boiling sugarcane until it turns into a dark syrup. All of these components make a perfect and tasty warabimochi. Some famous twists include topping it with Milo powder, coffee powder, and black sesame powder. Feel free to top it with anything your heart desires if you are making it yourself.

Nowadays, Most warabimochi is made with tapioca starch while traditionally they are made with waribiko because now warabiko is a rare ingredient that is hard to find but tapioca starch can be found at all Asian shops.

History
In Japan, a wagashi called warabimochi is made from bracken starch, water, and sugar. It got its name because bracken roots were used to make starch flour. Warabimochi is also known as Oka dayu, according to a legend from the Heian era that claims Emperor Daigo gave his favorite warabimochi the rank of "Dayu."

There was also a story that it was used by farmers as emergency food when they had a poor crop harvest. Warabimochi is a well-known specialty of Nissakashuku in Tokkaido (now known as Nissaka in Kakegawa city in Shizuoka prefecture). Because of the bracken starch's popularity, Nara and neighboring Kyoto have a large number of warabimochi specialty stores.

Summertime is a popular time for warabi mochi. Its soft, chewy, and nice texture is what makes it so well-liked in the summer. Additionally, it is translucent and has a jelly-like texture. It is traditionally dusted with kinako, a sweet, lightly toasted soybean flour.

Ingredients
Of all the wagashi, warabimochi is the easiest to make and needs only a few ingredients. Warabiko(bracken starch) is the main ingredient; however, you can instead use tapioca starch to save wasting time and effort looking for bracken starch. To make this dessert, you cannot use normal flour or cornstarch as a replacement. To ensure that your Japanese wagashi is authentic, we advise obtaining warabiko. Next, ice with water, white granulated sugar, kuromitsu(brown sugar syrup) and kinako powder.

Traditional preparation

 * 1) Get a big dish of ice water ready to make the warabi mochi.
 * 2) To make a smooth batter, combine warabi starch, sugar, and 1 cup water in a medium pot.
 * 3) Heat a pot over medium-low heat while constantly stirring the mixture until it thickens and turns translucent.
 * 4) Drop the mixture into the ice-filled bowl. Squeeze and pinch off tiny pieces of dough with your hands, reserving each one in the bowl of ice water until you're ready to serve.
 * 5) Fill a small bowl with the warabi mochi.
 * 6) Generously sprinkle the warabi mochi with nutty soybean flour and drizzle brown sugar syrup over it.
 * 7) Immediately serve warabi mochi using a dessert spoon.

Modern preparation

 * Use tapioca starch to replace bracken starch.
 * Use other powder to coat such as cocoa powder, or matcha.
 * Use a different flavor of syrup such as maple syrup, chocolate sauce, or condensed milk.
 * Serve with fruit or ice-cream Warabimochi.jpg

Nutrition
A serving of warabimochi contains about 120 calories. Nutrition-packed and low in calories, it is a snack that you can enjoy guilt-free. So think of this sweet treat whenever you want to satisfy your sugar cravings.Warabimochi is gluten- and cholesterol-free, as it is made from bracken flour.

A single serving of 148.0 g has 5.0 g of fat but no trans or saturated fat, 13 mg of sodium, 29.0 g of carbohydrates, no dietary fiber, 2.0 g of sugar, and 1.0 g of protein.

Ice cream

 * Use to be topping on ice cream with red bean paste.

Warabimochi to drink

 * Warabimochi combined with fresh cream and drinks to create a Western-style arrangement.

Pure cream warabimochi

 * Plenty of fresh cream on the warabimochi in the cup, Western-style warabimochi-like pudding.