Warabi Mochi is a chilled, chewy, and jelly-like mochi made of bracken starch. Dusted with nutty roasted soybean flour and drizzled with kuromitsu syrup, this Japanese confection makes a beautiful and refreshing summertime snack or dessert.
I usually spend my summers in Japan with my children, and that’s when they explore new Japanese foods that are not always available in the SF Bay Area. Warabi Mochi (わらび餅) was their new “discovery” this year and I’ve enjoyed making it at home after we came back.
What is Warabi Mochi?
If you haven’t heard of Warabi Mochi (わらび餅), don’t worry, you’re not alone. There are many types of “mochi” in Japan, and this is just one of them. And unfortunately, this type of mochi is not so well-known outside of Japan. Maybe it’s due to the lack of available ingredients to make them.
Warabi Mochi is made of warabi starch or bracken starch. Warabi/bracken is a type of fern, and the starch comes from the rhizomes (underground stem).
Unlike typical mochi made from glutinous rice, warabi mochi’s texture is more jelly-like and it’s chewy yet dissolves quickly. Because it is clear and looks refreshing, warabi mochi is often enjoyed in the summertime.
What does it taste like? Believe it or not, it has almost no flavors – the only thing you taste is the sweet toasted soybean flour or kinako and the kuromitsu (黒蜜, brown sugar syrup). Sometimes red bean paste is wrapped inside the warabi mochi too.
2 Types of Starch used in Warabi Mochi
Making this dessert is the easy part. The hard part is getting the main ingredient – warabi/bracken starch. Most likely typical Asian grocery stores won’t carry it so you’ll need to check Japanese grocery stores. There are 2 types of warabi/bracken starch.
Hon Warabiko (本わらび粉) – Warabi 100%
This is the pure starch from warabi (but please read the next section for more details). It’s very expensive because it’s difficult to harvest, and only a small amount of the roots (just 5%) becomes starch. It is also very time-consuming to process it into powder. If it’s made from hon warabiko then the price is usually very expensive.
Warabi mochi made with 100% warabi/bracken starch is more brownish or blackish color. The package comes in clay-colored pebbles (not powders). If you refrigerate warabi mochi, it gets hard. Therefore, true warabi mochi is stored at room temperature all times and it only lasts for a day.
Warabi Mochiko (わらび餅粉) – Made of other starch
The majority of warabi mochi that you can purchase is made with other starch, not warabi starch. 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). Warabi mochiko is more reasonably priced, and you will probably find this type in a Japanese grocery store.
Where To Buy Warabi/Bracken Starch
The Warabi starch I used for this recipe is “warabi mochiko”, the sweet potato starch type.
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. However, I’ve also read that because there is no regulation, a lot of places sell the mixture of warabiko and other starch as “hon warabiko”. So keep in mind that it might not be 100% bracken starch even though the box says so, especially if it’s a relatively affordable price (but it’s more expensive than warabi mochiko).
If you’re looking for kinako, toasted soybean flour, you can find a really good quality one from Hokkaido, Anything From Japan ships internationally, or here on Amazon.
For kuromitsu syrup, you can purchase it here on Amazon. Or, you can make it with an equal part of brown sugar and water to make the syrup.
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Warabi Mochi
Ingredients
- ¾ cup warabi mochiko or warabiko (bracken starch) (you can substitute potato or tapioca starch, but the consistency will be different)
- ½ cup sugar (the ratio of warabi mochiko to sugar is usually equal, but you can reduce the sugar to ⅓ cup or 80 g if you use a generous amount of kuromitsu syrup)
- 1¾ cups water
For the Toppings
Instructions
- Prepare all the ingredients. Sprinkle some of the ¼ cup kinako (roasted soybean flour) on a baking sheet.
- In a medium saucepan, combine ¾ cup warabi mochiko or warabiko (bracken starch), ½ cup sugar, and 1¾ cups water. Mix all together.
- Heat the mixture over medium heat until it starts to boil.
- Then, reduce the heat. Using a wooden spatula, stir (more like beat) constantly and vigorously for 10 minutes, or until the mixture is thick and evenly translucent. It’s quite a workout, but be patient! It’ll eventually transform into a clear color.
- Remove the mochi from the heat and pour it onto the baking sheet covered with kinako (soybean flour). Sprinkle more kinako on top. Let it cool in the refrigerator for 20 minutes.
To Serve
- Once it’s cooled, take it out from the refrigerator. Transfer the mochi to a cutting board and slice it into ¾-inch (2-cm) cubes. Toss the Warabi Mochi with more kinako and serve on individual plates. If you‘d like, drizzle kuromitsu (black sugar syrup) on top. Enjoy!
To Store
- You can store it at room temperature for 1–2 days. Warabi mochi will get hard and turn a white color if you store it in the refrigerator. Warabi mochi is tastier if you chill it in the refrigerator for 20–30 minutes before serving. If you use real warabi starch, it lasts only for a day and must be enjoyed soon. If warabi starch is mixed with other starch, it lasts longer, but the color is not as clear.
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Can you also add an Amazon link for warabi mochiko? I went to my local Japanese grocery store and did not find any
Hi Mel! Amazon didn’t have it, unfortunately, and still doesn’t have it. 🙁
Found on global rakuten.
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 so much for the links! I will also try it with potato starch.
Thank you Mel! Good luck and let us know how it goes! 🙂
What color should it be when using potato starch? Should it also be translucent?
Hi Mel! It won’t be completely clear, but yes somewhat translucent. 🙂
Thank you for all the wonderful recipes of my favorite Japanese foods.
It would be really helpful to have a picture of the packaging of the ingredients you can find in the US. Even though it may not be available everywhere, it is useful to see how things are typically packaged and sold.
Thank you!
Hi Jennifer! Thank you for reading my blog. Have you seen my Pantry page? I show pictures of packaged products there.
https://www.justonecookbook.com/pantry/
i’m making it now and followed the recipe but it looks really watery what should i do?
Hi Judi! Sorry for my late response. How did it go? Did the water / excess moisture go away as it cooks down and evaporate?
This, along with kibidango, is probably my all-time favourite Japanese dessert. I had heard about it before going to Japan and on my first visit, the first thing I did when I got off the plane was find a tea room that served it. The first thing I officially ate in Japan! I stuff myself with all types of it whenever I’m in Tokyo. I still haven’t made it to the fabled holy grail that is Ikkoan sweet shop (who make it by hand with 100% warabi), but one day…
I can’t find warabi mochiko where I live – would a regular bag of tapioca starch or sweet potato starch do the trick or is there some other magic ingredient? Thanks!
Hi JJ! So happy to hear that you’re so passionate about this delicious dessert. 🙂 I’ve never tried to make the warabi mochi with potato starch but I heard it works – texture-wise. It’s best to get the flour from Japan when you visit, or order online. 🙂
Love your recipes! So easy and makes me feel like I’m back in Japan. Have you ever made Matcha Warabi mochi? I’d love to know how to make that! One of my favorites.
Hi Jessica! Hmm I actually never tried it before even though I’ve seen it sold next to traditional one. I’ll have to give it a try!
Hi,
Thanks for sharing your mochi recipe and for the explanation on the different types of flour to make it.
I tried your recipe twice and the first time, it came out very well! The mochi has the right texture, a bit chewy and sticky, just like those I had in Japan! However, the second time i tried making it, the mochi turned out not chewy at all. It just gave way once i bit into it, without and bounce or stickiness to it.
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. The only thing I could think of is that i cooked it longer than the first time as i was trying to make it more translucent the second time round. Would you be able to give me any advice on this pls?
Thanks in advance!
Hi Joyce! Thanks for trying this recipe! I’ve read somewhere that if you refrigerate it, it will lose the mochi texture. Do you remember if you cool warabi mochi when you made 2nd time?
Looks delicious! My favourite variation of Warabi Mochi is the matcha flavoured one; SO tasty!! I might have to try this recipe soon, warabi mochi is just so chewy and soft and good~
Hi Min! Yeah it’s quite addicting, and I love matcha version too! Being able to make this at home is great for us living outside of Japan as we don’t get to buy and eat often… 🙂
This is amazing ! I have always loved warabi mochi but the problem was that I could only eat it when I go to Okinawa! Now I can make my own! I can’t wait to test this out !
Big thanks to Nami-san !!!!
I am so glad I found you on YouTube !
Hi JoAn! I’m so happy you are here on the blog from YouTube! Warabi Mochi is easy to make (but need some arm work “beating” mochi in the pot). Hope you enjoy this treat at your home! 🙂
Thank you Nami for the long-awaited warabi mochi recipe.
During our first trip to Japan this past May, we did try warabi mochis at the flea market of Toji Temple in Kyoto. We had the clear ones (sold by weight) as well as the large mochi-sized ones with the red bean fillings . Very interesting texture, though they weren’t served with kuromitsu syrup. Perhaps because of the flea market setting. Sure glad to have tried them in Kyoto as I believe warabi mochi is more of a Kansai dessert.
I was wondering if you could suggest a brand of warabi mochi making kit that passes your taste test. I read online that they contain all the ingredients you need: warabi mochiko, kinako, & syrup. Or do you think it’s better to make from scratch like following your recipe? Your advice will help me to decide what to ask someone to bring back from Japan.
By the way, in Kobe, we bought some mochis from a stand just outside the Tarumi Station (垂水駅). Since it was May, we were lucky to taste sakura mochi. To be honest, I wasn’t thrilled with the pickled sakura leaves, maybe because it’s an acquired taste or maybe I need to try it from a real wagashi shop. In a box of mixed mochis, there were some kuzumochis 葛餅 made from arrowroot starch; transparent, jelly-like exterior filled with red bean paste. If I remembered correctly, the texture of kuzumochi seemed to be thicker than that of warabi mochi. Is kuzumochi also a summer treat like warabi mochi?
Sorry for the lengthy comment & questions. Thanks in advance.
Hi Christina! Thank you for waiting for this recipe!
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. It’s almost impossible. If you know someone who live in Japan, I highly recommend to buy it online and ship to your friend. I looked and looked, but can’t find the good source. Even my local Japanese grocery shops don’t carry 100% warabiko. 🙁
Growing up, I always love Kashiwa Mochi, and didn’t like Sakura Mochi because of the pickled sakura leaf too. It was very “acquired” taste. Now that I’m older (and appreciate more Japanese things living outside of Japan), I enjoy sakura mochi too. 🙂
Yes, Kuzumochi is often enjoyed during the summer time because of its “cool” look. I should make kuzumochi recipe next time!
Thank you for taking the time to reply to me. 🙂
Oh sorry if I didn’t explain properly in my previous comment. I don’t want to buy the really expensive warabiko, but to purchase the warabi mochiko (the type with the sweet potato starch as used in your recipe). 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. I’d imagine it’s easier to find warabi mochiko in Tokyo or is it only sold in Kyoto? Also is it possible to purchase warabi mochiko in Jpanese grocery stores like Mitsuwa Market Place, Tokyo Central if I ever visit California?
Hi Christina! Oh, sorry for misunderstanding! Warabi Mochiko is very easy to find in Japanese grocery stores both in Japan or California. In the supermarket here in California, you probably have 1-2 brands though. And they are not 100% kind (but since you’re okay with it, you will have no problem). 🙂 Hope you enjoy making this!
Thank you Nami.
Looking forward to making warabi mochi when I get the ingredients. ????
I remember eating this and somehow it reminds me of the kinako age pan that I loved so much. Maybe because of the kinako. Definitely will give a try if I can get the ingredients though I am wary of buying hard to find ingredients as I like to procrastinate on trying recipes.
Hi Kit! Kinako Agepan! Oh so nostalgic! I know exactly what you mean. 🙂 Hope you get a chance to make this at home or eat it again! 🙂
Namiko-san: I had this once at a restaurant in New York City for dessert. It was a restaurant that only served pork trotters (foot or feet). It was not exciting to eat as not much meat on it. But, the dessert was heavenly. I am glad that u reproduced it here for me to use.
Also… Namiko-san: I am going to New York for the Thanksgiving Holidays. Do you or your readers have a great recommendation for restaurants there in Manhattan.
I hear that the latest rage now is nabeyaki udon restaurants. I am interested to eat at well-recommended restaurants by you or your readers. Thank you
Hi Carol! Wow, that’s an interesting restaurant! Was it Okinawan restaurant?
I’ve been to NYC ONLY ONCE in my life….like 2 years ago and I am not familiar with the city at all. If anyone from NYC is reading this comment, I appreciate if you can give us some suggestions. 🙂
This recipe just come in the right time as it’s getting warmer every day here in NZ.
Not to mention it will be a perfect match with the tea I brought back from Japan.
I am going to use the tapioca flour in my cupboard as a substitute. I just hope it will turn out as good as yours!
Hi YY! I’m glad to hear that. I really do care about JOC readers in Southern Hemisphere too! Good thing is that I could share any recipes all year around thanks to the opposite season. 😀
I’ve heard from someone that tapioca flour will work as substitute. I don’t own tapioca flour so I’ve never used it, but do let me know! I’m sure others who have tapioca flour is curious to know too!
Hey Nam!
Happy to see warabimochi recipe though to be honest, except as a candy I can’t stand kuromitsu, it’s sooooooo sweet, I remember I only poured a drop at time whenever I ate some XD
I don’t have a sweet tooth which is why I like most Japanese sweets, but kuromitsu… It’s just not possible!!!
Oh and u have a question, since cold days are back, do you have good autumn/winter recipes using kabocha as main or side ingredients? I already checked the soup and tempura but I wondered if there eye some other dishes you could suggest. I can look through Internet for the recipe!
Thanks
Hi Andrea! You’re funny! Growing up, I didn’t like kuromitsu either. I don’t know why, but now you mentioned, maybe the sweetness put me off. And that special rich fragrance and taste of it. I don’t know since when but maybe around my 30s, I could take it. Maybe after tasting different foods (here in America) my tastebuds are accepting interesting flavors. Anyway, I put little bit, but I can eat now! But I exactly know what you’re talking about. 🙂
As for kabocha recipe, I usually make kabocha soup (recipe on blog), kabocha korokke (I should share the recipe….), simmered kabocha (recipe on blog), stir fry (recipe on blog) and gratin….. etc.