Gion Tokuya (Higashiyama-ku, Kyoto City, Kyoto Prefecture) has a reputation for its sweet treats made with carefully selected ingredients and freshly prepared delicacies, such as hot rice cakes baked by customers themselves on a dedicated stove and warabimochi made from domestic warabimochi flour. Their signature item, the warabimochi, has a melt-in-your-mouth texture and a gentle flavor unique to real warabi flour.

Mitsuya] (Ukyo-ku, Kyoto City, Kyoto Prefecture) is a store specializing in warabi mochi (rice cakes) made from natural real warabi (straw). Made with natural strawbeech flour from Akita Prefecture, the purity of the starch is higher than that of ordinary strawbeech, making it stickier and more elastic and giving the mochi a strong rice cake texture. The gentle sweetness and generous amount of Kyoto kinako (soybean flour) make it a simple yet unmistakable delicacy that everyone will love.

At Saryo Hosen (Sakyo-ku, Kyoto City, Kyoto Prefecture), run by Hosen-do, a Japanese confectionery store established in 1952, you can enjoy sweet treats while gazing at a Japanese garden in a tatami room built in the traditional sukiya style. The lusciously glossy warabimochi, which are made to order, are unparalleled in their elasticity and softness.

Ichijoji Nakatani (Sakyo-ku, Kyoto City, Kyoto Prefecture) is a Japanese confectionery that has been in business for three generations and is known for its Dechi Yokan, a local specialty of Ichijoji. The summer favorite is the colander warabi. The strawbutter is made with fresh Hokkaido cream and placed in a small colander. Served with Hateruma-grown molasses and soybean flour, this blend of Japanese and Western flavors is a hit with children and adults alike.

Honke Gakimochi-ke Naomasa (Nakagyo-ku, Kyoto City, Kyoto Prefecture) is a long-established Japanese confectionery store that has been popular among tourists for more than 200 years. The shop began making warabi mochi around the 1950s, and it is now their signature product along with moon cakes. The authentic taste of the product has been passed down through the years, and the same authentic taste as in the past continues to be passed down today. The fluffy rice cake and light red bean paste are exquisite.

Rakusha-an (Kita-ku, Kyoto City, Kyoto Prefecture) is a store specializing in warabimochi (bracken rice cakes), which the owner, Mr. Nakano, used to make as souvenirs, but they became so popular that he opened his own store. The charm of the shop is its soft texture like melted water that stretches as far as the mouth can go.

Breaking the stereotype that warabimochi do not last long, monna (Higashiyama-ku, Kyoto City, Kyoto Prefecture) sells warabimochi by mail order and in person. The owner, Yusuke Kadona, who has experience at a famous store, has developed a five-day lasting warabimochi and delivers them all over Japan.

［Fumon Chaya (Higashiyama-ku, Kyoto City, Kyoto Prefecture) offers reasonably priced Japanese sweets in a space inspired by a modern teahouse in front of the Kiyomizu-dera Temple gate. The specialty, large warabimochi Kiyomizu -KIYOMIZU-, is about three times the size of a typical warabimochi. It is served in the middle of the rice cake with red bean paste and ice cream.

Since its establishment in 1708, Ise Genroku has continued to make Japanese sweets using only the finest ingredients. Hon-nama Warabi Mochi is very popular for its melt-in-your-mouth texture. The hand-cutting process results in an uneven cross-section, which allows the kinako (soybean flour) to be covered tightly and the flavor of the kurojyu-soybean kinako to be felt even more.