Warabimochi (蕨餅, warabi-mochi) is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in kinako (sweet toasted soybean flour).

[4] Warabimochi is a traditional Japanese dessert that is believed to date back to the Heian period (794-1185) in Japan, when it was a popular delicacy among the aristocracy.

[dubious – discuss][3] Warabimochi differs from true mochi made from glutinous rice.

[2] Mochi refers to sticky food generally made with glutinous rice or waxy starch, and is categorized into tsuki-mochi and kone-mochi.

Although warabimochi is not made from glutinous rice or other waxy starches, it is called "mochi" for its sticky texture.