Warabi Mochi

Warabi Mochi is a jelly like confection dipped in Kinako (ground toasted soybean flour) and sugar. When I was a kid, we used to buy a small package from a nearby store and ate for our snack, especially in the summer time. It is easy to make and a nice and light snack.

Ingredients: about 6 pcs.

For Warabi Mochi

  • Warabi Mochi flour 90g (you can find warabi moch flour at Japanese or Asian grocery stores)
  • Water 360ml

For Kinako

  • Kinako 3 tbs
  • Granulated Sugar 1 1/2 tbs


  1. Mix Kinako and sugar in a large plate and set aside.
  2. Place the warabi mochi flour and the water in a small pot and mix well till no lump.
  3. Place the pan over medium heat. Stir with a wooden spoon constantly and energetically as the mixture heats and becomes thick and elastic. Keep mixing well till the mixture thicken and the color changes to translucent.
  4.  Using two spoons,  make 6 small pieces and onto a bowl of ice water one by one. The dough will be very sticky.
  5. Place 6 warabi mochi onto a kinako mixture plate and coat well.
  6. Serve and enjoy!





Stewed Taro potatoes with chicken and green

Love taro potatoes! They have very nice earthy flavor and are great for stew and soup!


  • Taro potatoes 8-10 pcs

For soup

  • Chicken thigh chopped 150g
  • Dashi stock 100cc
  • Sugar 2tablespoons
  • Sodium reduced Soy sauce 2tablespoons


  1. Peel the potatoes and steam them for about 10 mins. To check the potatoes are done cooking, insert a skewer into a piece of potato and if the skewer goes in and comes out without resistance, the potatoes have finished cooking.
  2. While cooking potatoes, in a small pot, add dashi stock, sugar and soy sauce and bring it to a boil. Add chicken and cook  for 3-4 mins till the chicken is done.
  3. In a serving bowl, arrange potatoes and add the chicken soup over the potatoes.
  4. Serve immediately with boiled green.