Torori Tenshi no Warabi-mochi - Kyoto Kawaramachi Shop — Local services in Kyoto

Maybe I just don’t like mochi, the way it is made in Japan but it’s nowhere near as good as the ice cream mochi back in the states that I’d get from the frozen section at the grocery store. All that powder will make you choke if you inhale it wrong. I don’t get the appeal at all! The flavor of the powder is not appealing in the least. Maybe if they were coated in a caramel or cookie crumble or something else. But I don’t think that would save this texture. My gf liked the texture for what it was but personally it’s just too gummy for my liking, but yea this place is way overhyped but you’ll probably want to try it anyways to see for yourself. I’ll say this though, it was a lot better than Dango. I wish there was a place to get ice...

Passed by and decided to try both the soy bean powder and matcha flavours.

I later learned from my visit to the Hida no Sato museum that the warabi mochi is actually made from the warabi plant.

I do not have much experience eating this, but it should not be compared to the more common glutinous rice mochi. This version has a jelly-like texture, much more delicate and soft, almost difficult to hold with chopsticks.

The pieces were cut into large chunks, which might have been better if smaller. The powder coating felt a little dry at times, but it had a lovely, fragrant aroma.

We ate it right outside the shop to avoid spoilage in the summer heat....

My favourite warabimochi - there are other established brands in Kyoto, but I prefer this as it's texture is unmatched - ultra smooth & soft.

Liquid in solid form - that's how soft the warabimochi here is. It simply melts in your mouth - you don't even need to chew.

Their kinako & matcha powder is also super fragrant. Kinako is nutty and earthy. Matcha is bittersweet.

If you are thinking which flavour to get - kinako or matcha, do yourself a favour and get both! The flavours are different. Kinako is the classic flavour and you are in the...