Hojicha W/ Warabimochi Recipe

Measure and heat

Bring 600 ml water to a gentle boil, then remove from heat and let cool for about 30 seconds to 1 minute so it's just off-boil (~95–98°C).

Steep hojicha

Place 8 g hojicha leaves in a teapot or heatproof container. Pour the hot water (600 ml) over the leaves. Steep for 1.5–3 minutes for a fragrant, lightly astringent brew; steep up to 4 minutes for deeper flavor. Taste to confirm strength.

Strain and adjust

Strain the tea into a pitcher. If you prefer a milder cup or are making iced servings, dilute with up to 200 ml additional hot or room-temperature water to reach desired intensity. Keep warm or chill as required.

Prepare starch mixture

In a small saucepan, whisk together 60 g warabiko (or chosen starch substitute), 40 g granulated sugar, and a pinch of salt until evenly combined.

Add water and mix

Gradually whisk in 360 ml water into the dry mixture until smooth and lump-free. Use a fine whisk to ensure homogeneous batter.

Cook to gel

Place the saucepan over medium-low heat. Stir constantly with a heatproof spatula or whisk, scraping the sides and bottom to prevent sticking. The mixture will first become translucent and glossy, then thicken dramatically into a very sticky, elastic paste — this takes about 6–10 minutes depending on heat. Continue stirring until it becomes a thick, semi-translucent gel and loses raw starch taste.

Transfer and cool

Pour the hot gel into a lightly oiled shallow tray or small container (about 18 x 18 cm) to an even thickness of 1–2 cm. Smooth the surface with an oiled spatula. Cover with plastic wrap (touching the surface to prevent a skin) and let cool to room temperature, then chill in the refrigerator for at least 30 minutes to set.

Portion warabimochi

Once set, use a wet knife or wet spoon to cut or scoop the warabimochi into bite-sized cubes (about 2–3 cm). Working with wet utensils prevents sticking. Place pieces into a bowl or serving cup.

Plate warabimochi with toppings

Sprinkle about 1/2–1 tablespoon kinako per serving over the warabimochi pieces, tossing gently so each piece is lightly coated. Drizzle 1 tablespoon kuromitsu syrup per serving over or alongside the mochi.

Combine with hojicha

For a warm serving: pour 150–200 ml hot hojicha over/alongside the warabimochi bowl so the mochi sits in a shallow pool of tea. For iced serving: fill a glass with ice cubes, add warabimochi on top or in a small separate bowl, then pour 200–250 ml chilled hojicha over the ice and mochi. Adjust tea quantity so each serving has 150–250 ml hojicha depending on preference.

Finish and serve

Serve immediately so the warabimochi is pleasantly soft and coated in kinako and kuromitsu. Provide a small spoon or fork. If desired, offer extra kinako and kuromitsu on the side to adjust sweetness.