Steamed Warm WARABI-MOCHI - Kinako flavour (Bundle of 3)

Completely new textured traditional Warabi Mochi, made from 100% Japanese ingredients

Slowly kneaded in a copper kettle by artisans, for about an hour.

When you first eat it, it is thick and smooth.

After 10 minutes, the texture changes to a soft and fluffy texture! Combined with kinako and the refined sweetness of the brown sugar sauce, is truly "mouth-watering.

Extraordinary commitment to ingredients

The temperature of the kettle and kneading time for Warabi mochi vary depending on temperature, humidity, and other conditions.

They use bracken flour which is the main ingredient of Warabi mochi made from naturally abundant fields, beet sugar made from sugar beets, and other ingredients made in Japan.

They also use their original kinako, which was developed to suit this Steamed Warm WARABI-MOCHI with particular attention to its place of origin and production method.

WARABI-MOCHI made from the field

In order to produce purely domestic bracken flour, they rented a field of about9,900㎡ (2.45ac) in Kobuchizawa, Hokuto City, at the foot of the Southern Alps.
They cultivate the land, burn the fields, transplant the roots, and manage the fields during the summer, all from scratch with their own hands, taught by their predecessors.

- Sticking to the traditional methods of production -
Using a method of making bracken flour taught by a predecessor who knows how to make bracken flour the traditional way.
The harvested roots are washed clean in a clear stream, pounded until sticky, and then strained through water to extract the starch. 

How to Enjoy

1. Warm the container containing the WARABI-MOCHI in a hot water bath for 2 minutes, or open the lid of the container and warm it in a microwave oven (500W) for 1 minute.
2. Transfer the WARABI-MOCHI to another container, stir a few times, and pour the molasses and Kinako over the WARABI-MOCHI.
3. The more times you stir, the better it will stretch.

About Ohtanido

The owner was so impressed with the Warabi mochi he had eaten in Arashiyama, Kyoto, that he immediately decided to take up an apprenticeship, and he bowed down and begged the owner to let him learn how to make Warabi mochi from scratch.

While he was making Warabi mochi, he was faced with the question, "Why is the wholesale price of the Japanese bracken flour so high?
According to the conversations with flour wholesalers, the number of domestic producers of straw flour has been decreasing.
They told him that it would eventually become unavailable.

So, in 2016, they rented about9,900㎡ (2.45ac) and with the help of our employees and heavy machinery, cleared the land and planted a bracken field.

In the late fall of 2019, they harvested the roots for the first time, washed them and finally completed their very first "bracken flour".
From New Year's Day, 2020, they have been selling Warabi mochi made with this "bracken flour" in their stores.