Warabi mochi is a traditional Japanese dessert made from fern root starch, giving it a soft and chewy texture. Unlike regular mochi made from glutinous rice, which is dense and sticky, warabi mochi is light, smooth, and slightly bouncy and wobbly.

Itohkyuemon has perfected the texture of this Uji matcha flavored warabi mochi to be soft and chewy, while still preserving the rich aroma of matcha and the toasty flavor of kinako. Using authentic, domestically-produced fern root starch and Kurosu kinako soybean flour made from locally grown soybeans, this new matcha warabi mochi is made with plenty of Uji matcha in the mochi, syrup, and kinako.

Ingredients

• Matcha Warabi Mochi: Sugar (domestically produced), matcha, warabi starch / trehalose, modified starch

• Matcha Syrup: Sugar (domestically produced), malt syrup, matcha / thickener (xanthan gum)

• Matcha Kinako: Soybeans (domestically produced), matcha

Contents

• Matcha Warabi Mochi: 70g × 4 pieces

• Matcha Syrup: 5g × 4 packets

• Matcha Kinako: 2g × 4 packets

Expiration Date: Approximately 30 days
Storage Method: Store in a cool, dry place, avoiding direct sunlight and high humidity.