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2020-02-20
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There are many types of mochi in Japan and warabi mochi is by far my favourite. It is a chilled, chewy dessert made of bracken starch. The bracken starch gives it a distinctive clear appearance and jelly-like texture, unlike other mochi which is glutinous-rice-based. Instead of the traditional bite-size pieces, i CREMERiA Dolce Giapponese in Sogo, Causeway Bay, serves their warabi mochi in gigantic cubes on bamboo stick. You can get them as takeaway or ask the salesperson to cut them into smalle
Instead of the traditional bite-size pieces, i CREMERiA Dolce Giapponese in Sogo, Causeway Bay, serves their warabi mochi in gigantic cubes on bamboo stick. You can get them as takeaway or ask the salesperson to cut them into smaller pieces for immediate enjoyment by the store.
The delicately soft and slightly springy mochi is similar to adorable miniature pillow. Surprisingly despite the interesting melt-in-your-mouth texture, it does not carry much strong flavour. Hence, it is served with Japanese kuromitsu syrup and soybean powder for richer taste. The sweetness of the kuromitsu syrup and the nuttiness of the soybean powder complement the mochi beautifully. You will definitely be astonished with the unique fragrant and deep taste arisen from this combination.
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