If so, how much do i add ? All images and content on this site are copyright protected. I just hope it will turn out as good as yours! And that special rich fragrance and taste of it. Is kuzumochi also a summer treat like warabi mochi? They taste like other Japanese mochi balls on the inside while crispy on the outside. I’ve never tried to make the warabi mochi with potato starch but I heard it works – texture-wise. Thank you so much for reading and till next time! Today you will learn how to make Mochi, but before we get started, let me give you a little background behind this delicious treat. . Granulated Sugar: The ratio of warabi mochiko and sugar ratio is usually equal. One of my favorites. You’re funny! I’m so glad to hear that! The first thing I officially ate in Japan! Thanks! For kuromitsu syrup, you can purchase it here on Amazon. Design by, Warabi Mochiko or Warabiko (bracken starch). This is amazing ! Your email address will not be published. I’ve been a frequent visitor to Japan for over 20yrs and this particular mochi is my favorite. When sugar dissolves, it provides moistures to the flour, so it might help to remove lumps. Warabi Mochiko is very easy to find in Japanese grocery stores both in Japan or California. Your email address will not be published. It was very “acquired” taste. Strangest thing is, I just learned the name a few weeks ago Probably because I never have enough confidence to try to make japanese sweets. While I was researching where you can buy bracken starch, I found out that you can get “hon warabiko” (本わらび粉, 100% warabiko) on Amazon here and here. Thank you for all the wonderful recipes of my favorite Japanese foods. I show pictures of packaged products there. There are many types of “mochi” in Japan, and this is just one of them. Warabi mochi is tastier if you refrigerate for 20-30 mins before you eat. , https://global.rakuten.com/en/store/profoods/item/10013299/ https://global.rakuten.com/en/store/mitake-shokuhin/item/10000113/, The other choice is to use potato starch to make it. Thank you! And no matter what level of mochi experience you have, this homemade mochi recipe is going to taste like one of the best desserts you've ever had! Turned out ace and really easy to follow. I really do care about JOC readers in Southern Hemisphere too! A professor returns home (to Japan) after each semester and I’m thinking of ask him to bring back a bag or two warabi mochiko so I can try your recipe. It’s a lot of arm work required to eat this wagashi at home, but it’s so worth it at the end! I’d love to make a cute version, too, though – do you know how / what the face and details are drawn onto those cute characters? Thanks in advance. Hi Christina! Big thanks to Nami-san !!!! Thank you for waiting for this recipe! I remember eating this and somehow it reminds me of the kinako age pan that I loved so much. Because it is clear and looks refreshing, warabi mochi is often enjoyed in the summertime. But I exactly know what you’re talking about. I can’t wait to test this out ! Hi Jayne! Thank you Nami. Warabi/bracken is a type of fern, and the starch comes from the rhizomes (underground stem). You can find them in most Japanese grocery stores, or order them online from Amazon. Warabi mochiko is more reasonably priced, and you will probably find this type in a Japanese grocery store. For making the mochi donuts, you’ll need: Glutinous Sweet Rice Flour – or Mochiko. Hi Andrea! I’m so happy you are here on the blog from YouTube! I am so glad I found you on YouTube ! Hi Joyce! Thank you Nami for the long-awaited warabi mochi recipe. You may add matcha or black sesame to this recipe. Yes, anything mochi is hard to wash, but soaking definitely releases everything with a quick brushing. If my recipes have some issues, please do not hesitate to let me know. If anyone from NYC is reading this comment, I appreciate if you can give us some suggestions. As an Amazon Associate I earn from qualifying purchases. Hi Konishi! So easy and makes me feel like I’m back in Japan. Then reduce the heat. This recipe uses Mochiko flour. Thank you so much for the links! You can glaze them with your favorite toppings: classic, matcha, or chocolate! If you make this recipe, snap a picture and hashtag it #JustOneCookbook. Thank you so much for your kind comment and for trying so many recipes from my site. Hmm I actually never tried it before even though I’ve seen it sold next to traditional one. I love to see your creations on Instagram, Facebook, & Twitter! I’ll have to give it a try! And are there any steps that are different ? Good thing is that I could share any recipes all year around thanks to the opposite season. The mochi has the right texture, a bit chewy and sticky, just like those I had in Japan! Why You’ll Love These Pon De Ring Style Mochi Donuts. I have always loved warabi mochi but the problem was that I could only eat it when I go to Okinawa! Enjoy! If you look at the ingredients, it should say sweet potato starch (甘藷(サツマイモ)澱粉) or tapioca starch (タピオカ澱粉). Love your recipes! Now that I’m older (and appreciate more Japanese things living outside of Japan), I enjoy sakura mochi too. . Do you or your readers have a great recommendation for restaurants there in Manhattan. I’ve read somewhere that if you refrigerate it, it will lose the mochi texture. The majority of warabi mochi that you can purchase is made with other starch, not warabi starch. Sorry for my late response. Please do not use my images without my permission. They are delicious and almost always easy to make! In the supermarket here in California, you probably have 1-2 brands though. As for the brand of warabi mochi making kit (or buy those ingredients separately), if you live outside of Japan, it’s really tough to find 100% warabi/bracken starch. Sometimes red bean paste is wrapped inside the warabi mochi too. This recipe just come in the right time as it’s getting warmer every day here in NZ. . Thank you Mel! Hi YY! Very interesting texture, though they weren’t served with kuromitsu syrup. I’ve heard from someone that tapioca flour will work as substitute. https://cooking.nytimes.com/recipes/1019249-brown-butter-mochi Thanks for sharing your mochi recipe and for the explanation on the different types of flour to make it. Chocolate icing / or drizzle the donuts with melted chocolate. Notify me of followup comments via e-mail. Thank you. However, the second time i tried making it, the mochi turned out not chewy at all. I looked and looked, but can’t find the good source. Hi Terri! This helps to “transfer” from the pot to the baking sheet in one go, so it’s easier to shape into a square when you scrape off from the pot. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Since it was May, we were lucky to taste sakura mochi. I hear that the latest rage now is nabeyaki udon restaurants. Sprinkle more kinako on top and let it cool in the refrigerator for 20 minutes. I was trying to figure out what’s wrong as I was hoping to make a batch for my family who love the japanese mochi a lot. . . Warabi mochi made with 100% warabi/bracken starch is more brownish or blackish color. Thanks so much for trying this recipe and I’m so glad you enjoyed it. Sign up for the free Just One Cookbook newsletter delivered to your inbox!