Japanese Sweets Loved For 1,000 Years

This time I went to eat warabimochi, a Japanese sweet that has been loved in Japan for more than 1,000 years.
It is made from bracken starch, soybean flour and topped off with syrup.
The texture is irresistible and I hope you will try it!
Thank you for watching!
▪︎ Name
Giwon Komori
▪︎ Address
61 Motoyoshi-cho, Higashiyama-ku, Kyoto-shi, Kyoto
605-0087

[@backwards7]

I have noticed that, in Japan, they do a very good job of preserving traditional buildings while avoiding turning parts of towns or cities into museums. The area you walked through to get to the café is beautiful but it is also functional. Another thing I like are those tiny courtyard gardens that are bordering on wild and are there to be looked at and appreciated rather than entered.
The texture of the warabimochi under the chopsticks is astonishing - glutinous solids that behave almost like liquids. I can't readily come up with any comparison in western cuisine.

[@carnifaxx]

In Czech cuisine, they make sweet dumplings - "knedlíky" (either from yeast or non-yeast wheat dough, potato dough or kind of curd - "tvaroh" - dough), the thin layer of dough covers a fruit (apricot, plum, strawberry, grated apples with cinnamon etc.) or jam (preferably plum jam called "povidla", as it is traditionally made thicker than other jams, it's almost solid, sometimes it's mixed with a bit of rum to make it more liquid and aromatic), they are boiled in water until the filling is soft. Then it can be covered in various "powders": there is a solid curd that can be grated and mixed with sugar; or milled poppy seeds with sugar; or caramelized breadcrumbs; or cocoa powder with sugar; or milled dried fruits (commonly a mix of dried apples with dried pears - "pracharanda"). Some people can also put sweat "sauces" on top or instead of the powder, or even honey. (You can also fill the dumplings with savory fillings, like minced meat or minced smoked meat or mushrooms and onions etc., but that's a different story.)
There are also different kinds of non filled dumplings in Czech and Slovak cultures with various usages, savory or sweet :) Like "halušky" or "škubánky." There is even a lazier version of the "tvaroh" dough dumplings, when you don't fill them, but only boil the dough balls and cook a sauce of the fruits that suppose to be inside and just mix that together (I actually prefer that, because it's less time consuming and equally tasty :D ).
(I'm using the original names, so that if you are interested, you can find photos or recipes :) )

[@SeventhSwell]

Looks so good and the cafe is so peaceful.

[@beau009]

This video is so nice and calming I had to come back to rewatch :3

[@ChrisGrin]

i love your vids, thanks!