Today we’re telling you about a lesser-known yet truly traditional #Japanese dessert: warabi mochi.
Unlike many more familiar #wagashi , they stand out for their unique texture—soft, delicate, and almost jelly-like—made from a plant-based starch similar to agar. They are then coated in kinako, a roasted soybean flour with a warm, slightly nutty flavor.
Their sweetness is subtle, designed to accompany tea without overpowering it.
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