A hybrid sweet! My Hakata minazuki・博多水無月 challenge continues. This time from Umeya・梅屋 in southern Fukuoka. It’s a mizazuki wrapped in warabi mochi.
I posted a little while ago about warabi mochi, a classic Japanese sweet with bracken starch and kinako (toasted soy bean flour). The inside is very, very soft jellied red bean paste.
It was very interesting, I love seeing the shops individual interpretation of this wagashi. I guess because it’s so new (born in 1999) there’s not as much tradition so a lot of creativity is involved.
