I obviously have favourite types of Japanese sweets but I do have a go at trying new things or revisiting things from before. A really classic sweet is warabi mochi・わらび餅. It’s a bracken starch jelly which is often clear but mine was made with black sugar so had a really nice depth to it. Best served chilled and then topped with kinako powder (toasted soybean flour). I must have tried it a few times before but was surprised how much I liked it this time! Summer snacks are great.
Tea, Sweets and Trails 