Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 31(Fri) 10:00-12:30

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 21(Fri) 10:00-12:30

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 26(Wed) 10:00-12:30

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 28(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 1(Mon) 10:00-12:30

    Any in-person class available

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 2(Tue) 10:00-12:30

    Ramen & Gyoza

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Warabi Mochi

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Warabi mochi (わらび餅) is a Japanese confectionery made from starch extracted from the root of the wild vegetable “warabi”. The pulled texture of the warabi mochi and the harmony of the molasses and soybean flour called “Kinako” are addictive, and you will not be able to stop eating it.

Warabi mochi is often confused with kuzumochi, which is also eaten with molasses and soybean flour, but kuzumochi is milky white and has a slightly harder texture. Kuzumochi is made from starch extracted from the root of the “kuzu” plant.

Ingredients (1 bat – 15 x 15 cm):

25g Warabi-ko *bracken-starch
50g Sugar
180ml Water
Kina-ko, as needed *roasted soy flour
Black sugar syrup, as needed

Directions:

1. Mix Warabi-ko, sugar and water in a pan.

2. Heat the pan with medium heat while stirring the Warabi-ko slowly.

3. Pour the Warabi mochi into the bat and put the whole bat into the water (*with ice cubes) to cool down.

4. Cut into bite-size pieces and take out the Warabi mochi. Place on a serving dish and sprinkle the Kinako powder.

Note :

This page was first submitted in March 6th, 2015 and resubmitted in May 9th, 2024 to reflect recipe revisions.

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