Jiichiro, which operates the baumkuchen brand, will launch a limited-edition warabimochi with a rich, mild sweetness made with Okinawa-grown Japanese sugar, domestic soybean flour and Hokkaido azuki bean paste, which offers a ‘new sensation’ of changing flavours. It will be on sale from 1 June (Sun), 2025.
Texture like a fresh preparation.
It is characterised by its chunky texture, reminiscent of freshly made strawbutter cakes, which are smooth to the touch. The fresh texture is achieved by carefully adjusting the composition of the bracken flour and other ingredients to achieve the right balance between appearance, texture and taste.
Commitment to materials
Warabi mochi and koshi-an (sweet bean paste) are made in Shiga, which is blessed with high-quality underground water from the Suzuka mountain range. This water is considered suitable for bean-jam making and sake brewing, and is characterised by its refreshing aftertaste and gentle mouthfeel.
In addition, the use of Okinawa-produced Honwaka sugar gives it a beautiful amber colour and a full-bodied, mellow sweetness with minerals.
Koshi-an (sweet bean paste) from a long-established bean paste manufacturer
Instead of molasses, we dare to suggest a new way of eating it, with “koshi-an” (sweet red bean paste) on the side. It is served with domestically produced soybean flour and koshi-an made from azuki bean paste from Ankoya, which has a history of more than 100 years in Kyoto. By combining the smooth koshi-an made from Hokkaido azuki beans, you can enjoy the change in flavour, just like a mizu-yokan.
Product range
| Pack of 1: |
¥ 390 (incl. tax) |
| Pack of 3: |
¥1,250 (incl. tax) |