otanido

Warabi-Mochi speciality shop located near Kawasaki Daishi Heikenji Temple on Nakamise street.

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Specialized flavor

The owner's unique approach and commitment towards making Warabi-Mochi.

The owner's unique approach and commitment towards making Warabi-Mochi.わり

 

The founder Shigeru Otani become enamoured by HOURANDO Warabi-Mochi in Kyoto and learned their recipe.

He then carefully refined each ingredient for quality, developing his own original recipe for consumers in Tokyo.

 

All ingredients are domestically sourced.

All ingredients are domestically sourced.

 

Otanido Warabi-Mochi is made from domestic Warabi (bracken powder) and is blended with Kudzu (arrowroot) and starch.

 

Kinako powder (roasted soy flour) and authentic Matcha (fine powdered green tea) are selected through a rigorous process to provide a special taste.

風味を添える、厳選のきなこ・抹茶

 

Kinako (roasted soybean flour) is made from non-genetically modified soybeans that are roasted and peeled before being pulverized.

For Matcha-flavored Warabi-Mochi, domestically produced Matcha (fine powdered green tea) is kneaded into the Kinako powder and dough.

To preserve the clear green color of the Matcha, some stores blend green soy flour or chlorella, Otanido only uses Matcha, so you can enjoy the pure flavor and taste of geniune Matcha.

 

Blended and created with a specialized copper pot.

Blended and created with a specialized copper pot.

 

We use a specialized copper pot to ensure that heat is uniformly applied.
By slowly stirring in this pot for one hour, we are able to create a specially silky smooth texture.

 

Kamaage Warabi-Mochi (Winter season)

Kamaage Warabi-Mochi (Winter season)

 

Kamaage (straight from the pot) Warabi-Mochi is freshly scooped from the pot so that it is hot and melting.
The Warabi-Mochi is then served with Kinako and dark molasses and is only available during the winter.

You can enjoy a flavor that is completely different from the standard (non-Kamaage) Warabi-Mochi.

 

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