Based primarily on the label color, I think it’s probably this variety:
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very close yes I think it’s the kinako mochi filled with kuromitsu instead of warabi mochi (basically the same thing), which has the kuromitsu drizzled instead on top instead of inside as a filling.
under the label in the center I see the "な" which is “na” as in (ki-na-ko) and the ending hiragana character is "ち" which is “chi” as in (mo-chi). seems like this packaging for this company’s warabi mochi uses this kanji character “餅” instead of the hiragana for mochi “もち,” maybe because warabimochi is a traditional, old school wagashi (actually made of bracken starch instead of the glutinous rice that most “mochi” is). as it is from the ingredients list, it doesn’t look like this company uses genuine bracken fern. here, “わらび餅” = warabi mochi, “きな粉もち” = kinako mochi. (you do also see other companies use the kanji “餅” for kinako mochi, as in “きな粉餅,” just depends I guess, maybe they want to make a distinction between mochi which is expected glutinous rice vs things which are called “mochi” but aren’t rice, technically)
but yea basically the same thing, and it’s by the same company for sure.
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I wasn’t expecting any filling at all!
Thanks, @pomodoro and @Moomin for all the info!
Kinako powder makes sense; I think I had said something similar about peanut powder here (or even maybe back on CH), and my vague memory is that someone had mentioned kinako powder.
I’ve never knowingly had black sugar syrup, so I don’t know what that tastes like. There was a chemical and sweet initial hit when I got to the filling, so maybe that was it? Does black sugar syrup typically have a bit of an astringent finish?
A Taiwanese-Hakka style mochi??? I don’t know if I’ve ever had that!
Part of the reason I like this powder is b/c it reminds me dragon beard candy, which I ADORED as a kid.
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Taiwanese mochi often uses actual peanuts (and I guess Hakka style mochi, too, new to me @jeetkunebao). Japanese kinako powder, however, does have a peanut-like nutty flavor even though it’s actually roasted soybean.
could be the kinako powder’s finish.
tbh these confectioneries sold at supermarkets may have artificial flavors or preservatives / stabilizers. good black sugar syrup is a delight with deep and clean flavor, not chemical. if you get the good stuff at a restaurant or wagashi shop, perhaps in the form of warabi mochi or kudzukiri (cut arrowroot starch as jelly-like noodles, often with black sugar syrup), you can tell the difference.
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Definitely try it out!
I only know Corner Beef Noodle House and Joy on York that does it.
I love dragon beard candy too. San Francisco had a specialist that does it in Chinatown and Koi Palace.
The lunar new year festivals around SGV might occasionally have someone who makes them.
Hard to find!
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