This is the Uesugi Shokuin Warabimochi. It was made using bracken starch rather than potato starch, which is more frequently used to make warabimochi today due to its availability and cost.

Here, both the warabimochi and the kinako were in individually sealed packaging and combined prior to eating.

Served chilled, the warabimochi had a chewy, jelly-like texture with a cool mouthfeel. It did not have any distinct flavour of its own but took on the flavour of the kinako topping which delivered a nuttiness and a gentle crunch from the sugar crystals within. Overall, it was a very simple dessert that relied on the quality of its few ingredients, and was incredibly refreshing and perfect for a summer’s day.

This Uesugi Shokuin Warabimochi contained 150 g. It was produced in Japan and purchased in Sydney, Australia in 2022.