Summer holiday half gone, it is already August.
It is not as hot as it gets in Japan, but we had some decent summer days in Northern Ireland. It is only about 23C to 25C, actually, but I do feel hot with this temperature nowadays. It is amazing how people get adjusted to the climate.

In those ‘hot’ days, I’d like to have cold desserts.
WARABI-MOCHI is one of my favourtite. It is a Japanese sweet tea time treat for summer time.
MOCHI is the word we describe sticky dumpling, often made with glutenous rice.
WARABI is a name of wild plant which produce certain type of starch, WARABI-KO (WARABI flour).

WARABI-MOCHI is a watery dumpling traditionally made of WARABI-KO, often served with KINAKO (soya bean powder+sugar) and KUROMITSU (molasses sauce).

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WARABI-MOCHI, it’s watery and bouncy, but doesn’t taste anything without sauce. )

Nowadays, most WARABI-MOCHI is made with a bit of WARABI-KO and mostly other type of starch, as real WARABI-KO is really expensive. Probably, you can get real 100% WARABI-MOCHI only in exquisite traditional Japanese cake shops even in Japan.

I make WARABI-MOCHI just with potato starch here, so, in fact it should be called ‘Fake WARABI-MOCHI’ or ‘WARABI-MOCHI style starch dumpling’ to avoid any wrong doing. Well, as long as you know… do you care? It does taste same to me.

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It’s cold, sweet, sticky, bouncy and very summery.
If you like Japanese food, you should try this once during summer.


  • Difficulty: easy
  • Print

potato starch (or KATAKURI KO)…….50g
sugar…………1 1/2 TBS

1. put potato starch, sugar and water in a pan, mix well.
2. Put the pan over low heat, mix constantly. The mixture will suddenly thicken, so keep mixing well, until it turn transparent. Take it off the heat.
3. In a large bowl, put some ice cold water  (water with ice cubes). Then put the warm WARABI-MOCHI from the pan into the water.
4. Using  your hands, gently hold the chunk/ball of WARABI MOCHI in the water, then make a O shape with thumb and index finger and squeeze the MOCHI through.  Cut by closing thumb and index finger to make small ball shape. Odd shape is fine.
5. Change water a few times to keep it cool.
(Don’t refrigerate, as it will be too cold and WARABI MOCHI will turn white.)

To serve,

take MOCHI out of water, sprinkle some KINAKO (soya bean powder + some sugar and a pinch of salt), and drizzle with KUROMITSU (molasses sauce).
(You can make KUROMITSU by mixing 1 TBS golden syrup and 1TBS trickle. )

Best eaten as soon as you make them, serve cold.

Happy Fiesta Friday!
Have a nice summer weekend.



28 thoughts on “WARABI-MOCHI

    1. Oh Hilda, I was going to write bit more about the plants just for you but it was getting too long to write. (just because you know so much about wild plants!) The original one (expensive one) is made with starch taken from the root of bracken fern. Apparently, you can get only about 70g of starch out of 10kg of bracken roots. That’s why most of WARABI-MOCHI is made with potato starch or tapioca starch nowadays. 🙂

  1. Hom’mani? I grew up in Osaka having warabi mochi for my ‘sanji no oyatsu’ (children’s 3 o’clock snack). I never tried to make them to know how they are made. I am going to make this. サンキュ! 😀 )))

    1. どういたしまして!I thought you know about it! You can use potato starch or tapioca starch, whichever you can get hold of, to make this. It is actually really easy to make, but I never thought of making one while I was in Japan, as it was on sale at many shops in summer time. 🙂

  2. So happy to discover something new and delicious today Weebirdie! Thank you for teaching us about this special summery Japanese dessert. I know that the FF crowd will be lining up to have a taste, as I imagine it’s something new to most of us here. Have a wonderful weekend!

  3. I’ve never seen anything like this dish! But it has reminded me of the strangest memory of being a child when my grandparents used to starch their shirts with potato starch. I used to dip my finger in the gloopy mixture and licked the starch. What a funny way to be bring up this forgotten memory. Happy FF

    1. So sorry for replying so late for your comment. It’s nice memory of your grandparents. I didn’t know you can actually use potato starch for ‘starching’ shirts, I guess it is obvious from the name…silly me. There is old kids story in Japan; a little sparrow eats starch which an evil woman using to stick papers to paper doors, then the woman cut tongue of the sparrow. The story ends well in the end, old kids story anyway, but you licking starch reminded me of that story. funny. 🙂

  4. Happy Fiesta Friday, Weebirdie! This looks like a delicious dessert, and I’d love to try making this in summer. I’ve also bought kinako a week ago, do you have other suggestions for using it? Thank you so much, and I hope you are enjoying this week’s Fiesta!! 🙂

    1. So sorry for not being able to replying sooner. Did you use Kinako for anything? I use it very traditionally with rice dumpling. Kinako is usually not sweet, so you need to add sugar and tiny bit of salt to use as sprinkle over dumpling. (Japanese rice dumpling is not sweet, so make KINAKO sweet and eat with it.) But you can use KINAKO for other way, like adding to flour to make biscuit, or mix with sugar, water and make paste to spread over toast, etc… 🙂

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