Warabi Mochi with some Non Traditional Toppings

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It says MOCHI but it is not like the popular sweets ‘mochi cream.’    

It’s more like soft jelly texture and a bit chewy sweets.

I happened to find this interesting warabi mochi selling booth at a station the other day that I want to share with everyone.

There was a line of people in front of this booth, and even though I know Japanese people like to wait on line, but made me wonder what these people are waiting for.

The guy inside of the booth was trying to cut this chunk of jelly with a spatula in his hand, and I found out it was the warabi mochi.

I’m born and raised in Tokyo, but I didn’t even know what warabi mochi looks like before its cut in pieces.

I couldn’t help but not to jump on the line to wait and buy a pack of a fresh warabi mochi for myself.

Of course it is good to eat right out of a package since it’s already sprinkled with kinako, which is soybeans powder, but the instruction that came with it said its better to put it in a freezer a half of hour before you’re ready to eat it, that way its nice and cold and even a little frozen.

You can experience a whole different texture, frozen but chewy.

I was aware that it is already tasty, but wanted to add something a little to it to make it my own style.

First I drizzled brown sugar syrup on top of it. Basic.

A combination of Kinako and brown sugar syrup is always the best.

No need to explain, right?

Then I added a scoop of vanilla ice cream.
With kinako and brown sugar syrup, it tasted totally Japanese, but all of the sudden, adding a scoop of ice cream makes it a western type of sweets.
Warabi mochi is often presented as a summer sweets, but apparently it's good all year long.
You should try and  find your original topping!