*Warabi* is the Japanese name for bracken, a type of fern. Warabi mochi is made from starch produced from the bracken root, which gives warabi mochi its unique jelly-like texture. In contrast, [mochi](https://www.masterclass.com/articles/mochi-recipe) made from pounded glutinous rice have a chewy texture. A dusting of *kinako* (soybean flour) adds a nutty flavor to warabi mochi. Popular in the summertime, warabi mochi are commonly served chilled and topped with *kuromitsu* (brown sugar syrup).\nBracken starch is a flavorless substance made from the [rhizome](https://www.masterclass.com/articles/how-to-grow-ginger-turmeric-and-hops)—the subterranean plant stem—of common bracken. The rhizome contains about five percent starch, which is extracted to make *hon warabiko* (pure bracken starch). *Hon warabiko* is brown in color and sold as small, highly perishable, clay-like clumps of starch that must be stored at room temperature. As an alternative to pricey *hon warabiko*, many Japanese stores offer warabi *mochiko* made from tapioca starch or sweet potato starch.\nLearn how to make warabi mochi, a jelly-like mochi that is popular in Japan’s Kansai region and Okinawa.