Warabimochi

Warabimochi is a traditional Japanese confection made from bracken starch, water, and sugar. The mixture is cooked until it thickens, then poured into a shallow pan and allowed to set. Once firm, it is cut into bite-sized cubes. The texture of warabimochi is distinctively soft, jelly-like, and slightly chewy. It is most commonly coated generously in kinako, a roasted soybean flour that gives it a nutty flavor and a characteristic golden-brown hue. Another popular topping is sweet black sesame powder. Warabimochi is typically served chilled and is a popular summer treat in Japan, often found at festivals and in specialty sweet shops. The bracken starch used in its preparation is naturally gluten-free. While the basic recipe is simple, variations exist, sometimes incorporating green tea powder (matcha) or other flavorings. It is considered a delicate dessert that is best enjoyed fresh.