Includes 1 bag of 200g Warabimochi and 1 bag of 10g Tanba Black Soybean Kinako Flour.
Sugar, Brown Sugar Syrup, starch, bracken-starch dumpling flour, trehalose, processed starch
[Tanba Black Soybean Kinako Flour]
Tanba Black Soybean (made in Japan)
Best By Date: Within 150 days at room temperature.
The Secret to its Taste 1: Cooked Over Direct Heat in Copper Pots
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.
The Secret to its Taste 2: 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.
The Secret to its Taste 3: 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.
[Extra Step to Make your Warabimochi even Plumper!]
Enjoy the freshly made taste 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.
It is easier to cut when the surface of the mochi is evenly coated with kinako flour as the knife will not stick.
5. Cut the Warabimochi into your preferred size
To cut it clean, do not pull the knife towards you, but push it forward.
Description in Japanese
元祖 わらび餅 芭蕉堂 / 丹波黒豆きな粉（小箱）
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