Tag: Kuromitsu

Warabi mochi recipes commonly include sugar and other sweeteners, contributing to its sweet and refreshing taste. Unlike traditional mochi, which is made from glutinous rice, warabi mochi gets its jiggly texture from bracken starch and derives its sweetness not only from sugar used in the base but also from traditional toppings.

Dating back to the 8th century, *mizuame* (water candy) is a traditional Japanese starch syrup widely considered the closest corn syrup substitute in Japan. This guide explores *mizuame* and other accessible alternatives for your cooking and baking needs, providing perfect solutions for any recipe requiring corn syrup.