Nosh of the Day: warabimochi & anmitsu

Actually, TWO nice traditional desserts we tried in a tatami-matted Kyoto restaurant.

Haruko chan's - warabimochi: very soft-sticky-style mochi made from bracken starch (yes, those ferns we stomp through in woodland!) with brown sugar syrup. It is usually rolled in some kind of powder to make it easier to manage. This one used matcha (green tea) powder.

Warabimochi

Mine - anmitsu: various sorts of agar jelly, mochi, something else chewy, anko (sweet, mashed, red beans), marron (chestnut) and syrup. I had mine with matcha jelly and ice cream (more sophisticated than it sounds!)

Anmitsu