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Kyoto (Japan)
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Dessert
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Food Flavour DNA
Nutritional Values
180kcal
2gProtein
42gCarbs
1gFat
1gFibre
150 gServing
* Per serving · 150 g. May vary.
Allergens
🫘 Soy
Matcha Warabimochi
How to order / say it
Say it
抹茶わらび餅 — [Maht-cha Wah-rah-bee-moh-chee]
Order
I'd like the Matcha Warabimochi, please.
Locally
抹茶わらび餅をお願いします。
Say locally
A jelly-like confection made from bracken starch and matcha served with kinako.
Why try it?
A quintessential Kyoto sweet, this dish offers a delightful taste of Kyoto's long-standing tea culture. Its elegant presentation and matcha flavor are synonymous with the city's dedication to hospitality and sophistication.
How it tastes
Matcha Warabimochi has a soft, gummy texture paired with the rich, slightly bitter taste of matcha. Each bite is often dusted with sweet, nutty kinako powder, providing a delightful contrast in taste and texture.
Origin & History — first documented: 800
Warabimochi dates back to the Heian period (794-1185), with matcha added in later centuries as tea culture flourished in Kyoto. Originally a treat enjoyed by the nobility, it remains a beloved delicacy today.
Recipe
Ingredients
- 🌾 100 g bracken starch
- 🍯 50 g sugar
- 🧂 20 g matcha powder
- 🌾 30 g kinako
- 300 ml water
Method
- 1 Mix bracken starch and sugar with water to form mixture.
- 2 Cook over low heat, constantly stirring until thickened.
- 3 Stir in matcha powder until evenly incorporated.
- 4 Pour into a mold, cool, and cut into cubes.
- 5 Dust with kinako before serving.
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