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Warabimochi is a traditional Japanese dessert that is believed to date back to the Heian period (794-1185) in Japan, when it was a popular delicacy among the aristocracy. It was one of the favorite treats of Emperor Daigo.[3]
Hayashi Razan's "Heishin kikō (Travelogue of 1616) [...], which is considered to be the first travel diary to mention food on the road," highlighted Warabimochi as did other Tōkaidō travel guides in the 1600s.[5] The dessert became more widespread during the Edo period (1603-1868) when it was served in tea houses as part of the traditional Japanese tea ceremony.[6][7] It is now popular in the summertime, especially in the Kansai region and Okinawa, and it is often sold from trucks, similar to an ice cream truck in Western countries.[dubious – discuss][3]
Production
Warabimochi differs from true mochi made from glutinous rice.[2]Mochi refers to sticky food generally made with glutinous rice or waxy starch, and is categorized into tsuki-mochi and kone-mochi. Tsuki-mochi is a rice cake made by pounding steamed glutinous rice. Although warabimochi is not made from glutinous rice or other waxy starches, it is called "mochi" for its sticky texture.[8]
Warabimochi is also frequently made with katakuriko (potato starch) instead of bracken starch due to cost and availability.[9][10] In 2021, Warabi starch sold for JPY 12,000–15,000 (USD 116–145)/kg, and it was 30–35 times more expensive than sweet potato or tapioca starch and 20–24 times more expensive than sago starch.[8]
^Cwiertka, Katarzyna J.; Miho, Yasuhara (2020). Branding Japanese Food: From Meibutsu to Washoku. University of Hawaii Press. pp. 66–67. ISBN9780824882662.
^Schroeder, Tanner. "Warabi Mochi: The Perfect Japanese Summer Treat." Sakuraco, 6 2021, sakura.co/blog/warabi-mochi-the-perfect-japanese-summer-treat/.
^Zojirushi America Corporation. "Toro Toro! Discover the Sweet and Refreshing World of Warabi Mochi." Zojirushi Blog, 9 May 2023, www.zojirushi.com/blog/toro-toro-discover-the-sweet-and-refreshing-world-of-warabi-mochi/.
^ ab Hirao, Kazuko, et al. "Starch gel foods in cookery science: application of native starch and modified starches." Journal of Biorheology 35.1 (2021): 29-41. APA
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