Bashodo Warabimochi

Founded 152 years ago as a rice cake shop in Osaka. The "Original! Honzukuri Warabi Mochi" is made using the traditional method cooking over an open flame in a copper pot which was passed down from generation to generation. Once you taste the mochi that smoothly melts in your mouth along with the rich scent of Tanba black bean soybean flour, it will make you smile.

Bashodo's warabimochi in Japanese kanji character represents "Delicious taste brings smile", which is named by the owner who wished for the Warabimochi to bring happiness as people will smile after eating something delicious.
We hope you enjoy this healthy, low-calorie sweets that has been loved in Japan for ages.


Warabimochi

Freshly Cut Warabimochi with Various Flavors

The warabimochi, cooked in the main workshop in Osaka is sealed, preserving its fresh taste. Sprinkle them with kinako flour and cut them into your preferred size.

They come in five flavors: Tanba Black Soybean Kinako Flour, Matcha Green Tea Kinako Flour, Black Sesame Kinako Flour, Cocoa Soybean Kinako Flour and Brown Sugar Syrup (w/ Mini Kinako Flour.

If not opened, they last for a long time so they will make a good souvenir or a regular addition to your stock of treats. They are also preservative-free so feel safe and enjoy the traditional taste of warabimochi.

In Japan green tea is served with traditional Japanese sweets.
Here we have an article on the many beneficial effects of Japanese green tea.

Warabimochi

Warabimochi Lineup

Set of 5 : All 5 Kinako Flavors in 1 Box

Set of 3 Popular at Physical Store

Set of 3 Warabimochi assorments each consisting of 3 flavors.

Warabimochi: Unboxing Video



Skilled Technique: Cooking Over Direct Heat


There are mainly two ways to make Warabomochi: open-fire cooking or steam cooking. The steam method is widely used because it is easy to heat evenly and less likely to fail such as burning, while the open-fire cooking method can burn unless the craftsman has skills. It is a difficult technique to handle without experience.

Bashodo's Warabimochi are made with the spirit of traditional rice cake manufacturing method that has been handed down for 150 years since the first year of the Meiji era.

The pot used for the production is a copper pot, known for its good heat conductivity which contributes to the delicious taste of the Japanese sweet mochi.


Warabimochi

Maintains Moisture with Instant Sealing


Cooked warabimochi are instantly sealed to keep its moisture and freshness intact. The flavor is retained for a long time, and you can enjoy the freshly cooked mochi when you open the bag, whether it is chilled or warmed.

Original Tanba Black Soybean Kinako Flour


Tanba black soybean kinako flour is an authentic high-grade health food from the old days.

Black beans are considered a healthy food along with black sesame seeds and brown rice. The taste of black soybeans varies greatly depending on the place of production, and the Tanba black soybeans produced in the Kansai region in particular are considered a delicacy due to their large size and distinctive taste.

Kinako, made from soybeans, which are known as the "meat of the field", is rich in high-quality protein, minerals such as potassium, calcium, and iron, B vitamins, and dietary fiber. The black color of black soybeans is the color of a type of polyphenol called black bean anthocyanin, which is known for its ability to fight off active oxygen and help maintain good health. In addition, the isoflavones contained in soybeans are known to be very effective in maintaining women's health and beauty.

Warabimochi

Extra Step to Make your Warabimochi even Plumper!

While you can eat the Warabimochi out from the bag, you can bring out the best of Warabimochi with these steps.

  1. Place the whole bag in boiling water and boil for 5-10 minutes until the Warabimochi becomes transparent. Use a strainer basket or something similar to keep the bag from directly touching the bottom of the pot.
  2. After heating, immediately cool the bag in ice water for about 15 minutes.
  3. Sprinkle half the amount of kinako flour on a plate.
  4. Take out the Warabimochi from the bag and place on a plate. Sprinkle the remaining half of the kinako flour on top.
  5. *It is easier to cut when the surface of the mochi is evenly coated with kinako flour as the knife will not stick.
  6. Cut the Warabimochi into your preferred size
  7. *To cut it clean, do not pull the knife towards you, but push it forward.