葛餅の作り方｜関東と関西で原料が違う理由
March 10, 2026
夏の和菓子といえば、透明感あふれる葛餅。 ぷるんとした食感と、ひんやりとした口当たりが夏の暑さを忘れさせてくれます。葛餅のなめらかさと透明感は、本葛粉の選び方、練り方、加熱中の温度管理で決まります。
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夏の和菓子といえば、透明感あふれる葛餅。 ぷるんとした食感と、ひんやりとした口当たりが夏の暑さを忘れさせてくれます。葛餅のなめらかさと透明感は、本葛粉の選び方、練り方、加熱中の温度管理で決まります。
Did you know that the powders used to make warabi mochi actually differ greatly? Hon-warabi-ko is a natural starch extracted from bracken roots—a precious raw material of which only very small quantities can be obtained.
Kuzu powder is essential to making wagashi. Its appeal lies in a beautifully translucent finish and a distinctive springy texture. Yet when you look at the packages of kuzu powder lined up in the supermarket, prices range widely from a few hundred to several thousand yen—leaving you unsure which to choose.
Warabi manju is a cool wagashi in which an is wrapped in a translucent dough. Made with genuine warabi starch or kuzu starch, its appeal lies in a chewy texture and beautiful appearance. As a summer tradition, it is loved at many wagashi shops.
One of the elements that defines the appeal of wagashi is a "chewy" texture. This distinctive texture varies greatly depending on the type of raw materials used and the balance of proportions.
If you are going to make warabi mochi, start with choosing your ingredients. The ingredients needed for authentic warabi mochi are actually very simple. Just three—warabi starch, sugar, and water—create that translucent, chewy texture. However, the selection and balance of these three ingredients greatly affect the finished result.
夏の和菓子では、見た目と食感で涼しさを出すことが求められます。透明感やみずみずしい食感をもつ素材を使うことで、視覚的にも味覚的にも爽やかさを表現できます。 特に注目すべきは、本蕨粉、本葛、寒天といった伝統的な素材たち。
和菓子作りに欠かせない本葛と本蕨粉。どちらも透明感のある美しい仕上がりが特徴ですが、原料も食感も全く異なります。 葛餅とわらび餅、どちらも夏の涼菓として人気ですが、使う粉によって味わいが大きく変わります。
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