Japanese Warabimochi, Dango and Liege Waffles

Warabimochi is a very popular Japanese confection during the summer. Unlike the typical Warabimochi, with toasted soybean flour, these matcha warabi mochi are covered generously with matcha powder. They have a gluey and soft texture that is somewhat jelly-like. Undoubtedly a delicious treat, it has the potential to be even better if there was some extra matcha or black sugar syrup to go with it.

Dango, fatly shaped Japanese dumplings, are made with mochiko rice flour. Neatly skewered in groups of 3, they are embodied with a glassy, sweet and totally irresistible soy sauce glaze.

Liege waffle, considered to be part of the Belgian waffle family, is a type of popular waffle in Japan. Traditionally, these waffles are made with yeast, milk and butter to give it a plumpy soft interior. A special type of pearl sugar is also crucial to form its caramelized surface. The Japanese often serve them with different fillings. We sampled a few filled with custard, coffee, and matcha but to truly taste the symphony of its light crunch and butteriness, try the basic flavoured waffle.