Since its founding in 1708, [Ise Genroku Tachibanaya Main Store] has continued to make Japanese sweets with a focus on the ingredients. Honnama warabi mochi is very popular for its melt-in-your-mouth texture. Hand-cutting makes the cross section uneven, so the soybean flour is firmly sprinkled and the flavor of the black soybean soybean flour can be felt more.

[Warabi Shoten Main Store] sells 5 types of warabi mochi that are made with a different blend of sugar and warabi powder for each flavor. The fluffy bracken-starch dumpling is covered with soybean flour four times and has a smooth texture that makes it drinkable.

Warabi-mochi specialty store [Jumi] opened in 2022 with reward sweets in Nagaokakyo. Warabi mochi made with bracken flour from domestic black bracken known as black diamond has a natural sweetness and a soft, bouncy texture.

Fumon Chaya is a place where you can enjoy reasonably priced Japanese sweets in a space inspired by a modern teahouse in front of Kiyomizu Temple. The famous large bracken-starch dumpling Shimizu -KIYOMIZU- is about three times the size of a typical bracken-starch dumpling. Enjoy it with red bean paste and ice cream.

A new brand derived from the soybean flour sweets specialty store [Kissho Karyo], a store specializing in take-out sweets warabi mochi. The warabimochi, which is cooked every day at the shop, is wrapped in the deep-roasted soybean flour of [Kissho Karyo] and has an irresistible taste.

A take-out store specializing in fresh bracken-starch dumplings produced by a Japanese sweets shop [Kyoto Niomon]. Soft bracken-starch dumplings come in three flavors: roasted soybean flour, Uji matcha, and chocolate. Not only are the ingredients kneaded into the mochi itself, but there is also plenty of it on top, giving you a strong sense of aroma and taste.

A three-generation Japanese confectionery shop known for Ichijoji's famous detchi yokan. Zaru warabi is popular in summer. Bracken rice cake with a firm texture similar to kudzu is placed in a small colander, and the surface is made with cream from Hokkaido. The Japanese-Western fusion taste of Hateruma brown sugar syrup is very popular with children and adults alike.

A long-established Japanese sweets shop that has been in business for over 200 years and is popular with tourists. Warabi mochi started around the 1940s and is now a flagship product along with moon cakes. After a long time, it continues to convey the same authentic taste as in the past. Fluffy mochi and light strained bean paste are exquisite.

[monna] breaks the stereotype that “bracken-starch dumplings don’t last long” and sells warabi-mochi through mail order and face-to-face. The owner, Yusuke Monna, who has experience working at a famous shop, has developed a warabi-mochi that can be kept for seven days and delivers delicious warabi-mochi all over Japan.

A store specializing in bracken-starch dumplings, which Mr. Nakano, the owner of the shop, used to make as souvenirs. The charm is the soft texture like simmering water that stretches forever when you take a bite.

The sweets made with carefully selected ingredients and freshly made deliciousness, such as hot rice cakes baked by customers on a special stove and warabi rice cakes made with domestic warabi rice cake flour, are popular. Warabimochi, the signature dish, has a melt-in-your-mouth texture and a mild taste that can only be achieved with genuine bracken starch.

This is a sweets shop run by Hosendo, a Japanese confectionery shop founded in 1952, where you can savor sweets while gazing out at the Japanese garden in a sukiya-zukuri tatami room. The lustrous bracken-starch dumplings that are made to order are unique in their elasticity and softness.

At [Kamakura] in front of Ginkakuji Temple, the warabimochi drink, which uses plenty of finely cut chewy warabimochi, is popular. The lightly sweetened drink complements the warabi mochi even more.

A store specializing in bracken-starch dumplings using natural bracken was born in Saiin. Made with bracken flour from natural bracken from Akita Prefecture, the purity of the starch is higher than that of normal bracken, giving it a sticky, elastic texture and a strong mochi texture. A simple finish with gentle sweetness and plenty of Kyoto soybean flour for a delicious taste that everyone will love.