Traditional Japanese sweets. Historically, Warabi Mochi has been a dessert since Heian-era (around year 784). Best serve with Kuromitsu Black Sugar Syrup.
• Manufacturer: Hirahachi
• Size: 2.2lbs (1kg)
About 0.52oz(15g)/piece, about 60-70 pieces/bag
• Country of Origin: Japan
• Ingredients: Water, Suagr, Maltose, Soy Bean Flour, Branken Starch Mix(Lotus Starch, Branken Starch, Modified Starch), Agar, Modified Starch, Trehalose.
Menu & Applications
You can use it with Japanese-styled desserts and as a topping for ice cream, parfaits and crepes!
How to Cook
After thawing at room temperature for 4 to 5 hours, you may enjoy as is (thawing time is estimated). After thawing, please consume within 2 days. Please do not refrigerate after thawing, as mochi may become hard when reintroduced.
Because thawed warabi mochi becomes hard and dry when chilled, creating a warabi mochi that returns to a soft state was the trigger for development. Using a highly moisturizing dough, created by an original manufacturing method, the kinako stays powdery and dry and the dough smooth and ready to eat.
By choosing a cube shape, it became possible to separate the mochi and thaw one by one. It was created to be easy to handle with little loss. Its primary feature is that it does not lose its shape. To keep its delicious flavor, elasticity, and richness, the mochi is cut and frozen during the day, preserving its fresh, smooth texture.
This item is perishable, so you must put in the freezer or refrigerator immediately after receiving.
Please call us (213)-626-9458 (press 3) or use the contact form if you have any questions.
|Ingredients||Water, Suagr, Maltose, Soy Bean Flour, Branken Starch Mix(Lotus Starch, Branken Starch, Modified Starch), Agar, Modified Starch, Trehalose.|
If you have any questions, please contact us.