What makes Japan’s warabimochi unique?

MANILA, Philippines – When most people hear “mochi,” they often think of the familiar round, powdered, chewy rice cakes filled with ice cream or sweet paste.

However, Japan’s warabimochi is quite different.

The traditional Japanese dessert is a delicate, jelly-like treat made with bracken starch, water, and sugar, then dusted with kinako (sweet toasted soybean flour) and often paired with kuromitsu (a molasses-like syrup).

I recently tried the Soybean Kinako Flour Warabimochi, and at first glance, I already knew I was in for a unique experience.

The mochi was huge, generously dusted with a mountain of kinako, which lent a nutty, slightly chalky texture to every bite. Unlike the more commercialized mochi, this one wasn’t white or circular. It was irregularly shaped, and almost translucent, gloopy, and stretchy — imperfectly perfect.

Despite its stretchiness and chewiness, the warabimochi was smooth and melted in my mouth, leaving a sweet and subtle nuttiness that paired well with the kinako. The caramel-like kuromitsu syrup drizzled on top added just the right amount of sweetness. It felt indulgent, but also light.

This is what Japan’s Warabimochi Kamakura chain now offers in Metro Manila.

Taste of tradition

On January 12, Japan’s renowned dessert brand Warabimochi Kamakura opened its first Philippine branch at Level 3, SM Mega Fashion Hall, Mandaluyong City, introducing Filipinos to one of Japan’s viral desserts. From its traditional preparation to its precise serving style, Warabimochi Kamakura shows off Japanese craftsmanship and its attention to detail.

So, what makes warabimochi so special? According to Victoria Riingen, General Manager of Warabimochi Kamakura Philippines, the dessert stands out because of its “completely different” cooking method.

“It only uses three ingredients which are bracken starch, sugar, and water. With the bracken starch and the method of cooking, it’s very precise, how much heat you put into the ingredients, how fast you mix in ingredients, and also the timing is very particular,” Riingen told Rappler.

“So with this method, we’re able to make this warabimochi very silky smooth that as you try, it is chewy but also stretchy, but doesn’t stick to your teeth.”

Riingen also said that compared to other brands where the mochi is shaped into small cubes, Warabimochi Kamakura’s mochi pieces are intentionally generously sized, making them stretchier than the smaller sizes and fun to eat.

Unlike traditional mochi made from glutinous rice flour, warabimochi uses bracken starch (warabiko) as its main ingredient. This gives it that jelly-like, almost translucent appearance, as compared to the firm and chewy texture of rice-based mochi.

Only the Japan way

The Philippine staff are trained to use traditional Japanese techniques.

“Every batch we make is fresh a few hours before it is served,” Riingen shared.

The brand emphasizes precision in making the warabimochi. “What makes it authentic is the method of being very precise, like the Japanese are. All our ingredients, except for the sugar, are imported from Japan. Even the bracken starch is imported from Japan. The matcha, the kinako — we import all of it from Japan. It’s very authentic Japanese warabimochi,” Riingen said, also noting that the sugar is the only ingredient locally sourced in the Philippines.

Riingen walked Rappler through the process of making warabimochi. “A day before, we freshly cook a very small batch of warabimochi. We then cut it into very specific weights, ensuring each piece is the same size. That’s what we coat with powders every day before serving.”

Riingen also mentioned that the excess warabimochi is used as sinkers for their drinks. “For the drinks, we use the excess warabimochi from the cut pieces, crush it, and mix it with different sauces and syrups to make the sinkers for the day,” Riingen shared.

A hit with the Pinoys

Filipinos’ love for Japanese cuisine, from sushi to ramen, has paved the way for unique Japanese desserts like warabimochi to gain popularity.

“I think what’s great about Filipino culture is that we are very open to trying new food. If you look at our food scene we have almost everything, right? Our palate craves Japanese!”

“That’s why we are introducing different types of desserts and matcha, which Filipinos are also looking for given that Japan has been the number one tourist destination for the Philippines since last year,” Riingen shared. 

Warabimochi Kamakura Philippines keeps it simple — there’s the Warabimochi Original and Warabimochi Matcha available in three serving options: a cup with two pieces (P180 for Original, P230 for Matcha), a box with ten pieces (P480 for Original, P550 for Matcha), or a dine-in exclusive with three pieces, served with matcha or coffee (P380 for Original, P460 for Matcha).

The Warabimochi Drinks feature warabimochi sinkers, like the Luxury Strawberry Yogurt (P260), Lemonade (P230), and Asakawa-en Matcha (P265). They also offer two non-warabimochi drinks: Matcha Tenku (P200) and Asakawa-en (P210).

As for the brand’s future plans, Riingen said they are planning to open least one more branch this year, possibly in BGC or Makati, to cater to more customers.

“We also plan to introduce new flavors every quarter to keep the experience exciting,” Riingen shared.

The dessert brand is in over 50 locations across Japan and has expanded internationally to the United States, Hong Kong, South Korea, Australia, and Singapore. – with reports from Rowz Fajardo/Rappler.com

Rowz Fajardo is a Rappler intern studying Doctor of Dental Medicine at the University of the Philippines Manila.