Method

Whisk warabi starch, sugar, matcha, salt, and water in a saucepan until smooth with no lumps.
About 3 min
Cook over medium heat, stirring constantly with a spatula, until the mixture becomes thick, glossy, and translucent (about 8–10 minutes).
About 10 min
Pour into a lightly oiled tray. Smooth the top and cool at room temperature for 15 minutes, then refrigerate for 30 minutes until firm.
About 45 min
Mix kinako with the dusting matcha. Spread half the powder on a cutting board.
About 2 min
Turn out the set mochi and cut into bite-sized cubes. Toss gently in matcha-kinako powder. Serve with kuromitsu drizzled on top.
About 5 min

Nutrition per serving (estimate)

Contains: soy