|Place of origin||Japan|
|Main ingredients||Bracken starch, kinako|
Warabimochi (蕨餅, warabi-mochi) is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in kinako (sweet toasted soybean flour). It differs from true mochi made from glutinous rice. It is popular in the summertime, especially in the Kansai region and Okinawa, and often sold from trucks, similar to an ice cream truck in Western countries.
Today, warabimochi is frequently made with katakuriko (potato starch) instead of bracken starch due to cost and availability. Kuromitsu syrup is sometimes poured on top before serving as an added sweetener.
- "Summer's Here, Time to Enjoy Warabi Mochi!". favy. Retrieved 2021-02-20.
- Chen, Namiko (October 12, 2016). "Warabi Mochi わらび餅". Just One Cookbook. Retrieved March 27, 2021.
- "Warabimochi | Traditional Dessert From Kansai Region | TasteAtlas". www.tasteatlas.com. Retrieved 2021-02-20.
- Yamashita, Masataka (2015). Wagashi: Little Bites of Japanese Delights. Singapore. p. 107. ISBN 978-981-4561-95-2. OCLC 903974479.
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- Tomo (2018-05-14). "Warabi Mochi: Mochi-Like Traditional Japanese Bracken Cake". Recommendation of Unique Japanese Products and Culture. Retrieved 2021-02-20.