I stopped by Lululemon at GINZA SIX and for the first time visited the basement floor. As someone who is trying to stay away from sweets, I couldn't resist trying the famous warabi mochi shop in GINZA SIX. I bought warabi mochi and warabi mochi-filled dorayaki for takeout. - Warabi Mochi: The honey is sold separately, but the warabi mochi itself has a gentle sweetness. It was fluffy and delicious, with a simple taste that I liked. - Warabi Mochi-filled Dorayaki: The dorayaki dough was slightly chewy and tasty. However, the combination of warabi mochi and red bean paste didn't match well when eaten together. The stick-shaped warabi mochi inside could be thinner and wider, rolled into the whole dorayaki. They cut it on the spot, so I waited for about 5 minutes. In the meantime, I sampled other flavors as well. I initially thought GINZA SIX only had high-end brands and was not user-friendly, but the basement floor seems convenient and I might visit again.

At Bashodo in GINZA SIX, a traditional Japanese confectionery shop dating back to the Meiji era, you can see the kitchen through the glass walls where they cut the warabi mochi. The shop prominently displays their warabi mochi, so I decided to get the following item: - Black Sesame Kinako Warabi Mochi (1080 yen) The price may seem a bit high, but considering you get 300g, it's actually not too bad. The warabi mochi is displayed, but the one you receive is prepared fresh upon ordering in the kitchen as mentioned earlier. Since it's a traditional Japanese sweet, it's best enjoyed on the same day (some made after 6 pm may last until the next day, and there are also types that last longer). One thing to note is that the black syrup is sold separately (200 yen per serving). I personally think the syrup doesn't go well with kinako warabi mochi, so I didn't buy it. The warabi mochi is large in size, with a chewy texture that is very satisfying. The subtle sweetness combined with the fragrant black sesame is delicious. I'm not sure if they use real warabi powder, but in terms of traditional Japanese sweets, the quality is definitely high. I'm interested in trying other items next time.

I purchased a takeout warabi mochi dorayaki. It literally had warabi mochi inside the dorayaki, and the combination of the sweet taste and chewy texture of the warabi mochi with the dorayaki filling was delicious and recommended. It also makes a good souvenir as it can last for a few days, and the price was reasonable.

On this day, I went to Ginza SIX to buy a souvenir. When I go to a Japanese restaurant, I often bring warabi mochi as a gift, and at this shop, they cut it and sprinkle it with kinako right after ordering, so you can deliver it fresh. It's the best shop! I also got to try a sample, and it was seriously delicious!

One of the underground dessert shops in Ginza 6. Looking for a dessert after a Japanese dinner, this is the third department store basement I've visited. Various types of warabi mochi and its arranged Japanese sweets are lined up. I was drawn to the delicate colors of the various warabi mochi on the top shelf, shining brightly with strawberries. I chose the "Strawberry Daifuku made with warabi mochi" (red bean paste and milk bean paste) for 400 yen each, opting for the milk bean paste. I declined the paid plastic bag at the register and used the free bag from the second department store basement, without promoting the store. I brought it home via Chuo Street and enjoyed it as a dessert after dinner. The strawberry daifuku sits on top of warabi mochi protected in a plastic container. It was a bit difficult to eat in one bite, so I first put the strawberry in my mouth before eating the warabi mochi. I found it challenging to fully enjoy the marriage of flavors.

Located on the 2nd basement floor of GINZA SIX, not far from Ginza Station, I visited this store on a holiday around 2 pm. There were quite a few people around, but the number of customers at this traditional Japanese confectionery store was sparse. As a result, I was able to use the store without much waiting time. The product lineup ranged from warabi mochi with a long shelf life at room temperature to refrigerated products displayed in the showcase. This time, I purchased strawberry daifuku, anmitsu, sakura mochi, and a 300g warabi mochi. The total cost for four items was around 2,000 yen, which I found to be quite expensive for traditional Japanese sweets. The warabi mochi is cut after ordering, so I waited for about 5 minutes. The expiration date for sakura mochi and warabi mochi was the same day as purchase, while strawberry daifuku and anmitsu could be consumed until the next day, indicating a short shelf life. Upon tasting, I found that all the sweets had a clean taste with minimal impurities. The anko (sweet red bean paste) in the daifuku and sakura mochi was carefully filtered, resulting in a pure flavor profile, which can be seen as simple or lacking in character. The warabi mochi also lacked distinctive flavors, making it easy to eat but somewhat unremarkable. The anmitsu had a similar lack of character, but the topping of syrup-soaked strawberries was a bit innovative. Overall, the flavors seemed likely to appeal to modern palates, but personally, I felt that the sweets lacked uniqueness and were slightly overpriced for their taste.

First visit in 202102 (No.2457) GINZA-SIX As part of a large-scale renovation, I visited this store for some material (lol). This shop was founded in Osaka in 1868 (the first year of the Meiji era), specializing in rice cakes for over 150 years, with "warabi mochi" being their specialty. In addition to "warabi mochi," they also sold "warabi mochi manju" and "strawberry daifuku" at the storefront, but as it was my first visit, I purchased the following product: Kurumi Mochi (with kinako) 700 yen The product has a shelf life of over 3 months, but according to the explanation from the staff, the products sold at the store with the expiration date of the day are the same as the contents~♪ In other words, it means "please consume on the same day after opening." I cut it into appropriate sizes and sprinkled the included yellow powder before eating. It was a delicious "warabi mochi" with a chewy texture. Thank you for the meal.

Located on the basement floor of Ginza SIX, this traditional Japanese confectionery shop caught my eye with its beautiful warabi mochi. The Warabi Mochi Manju (with red bean paste) costs ¥250, while the Warabi Mochi Manju (with sweet potato paste) also costs ¥250. The warabi mochi is soft and bouncy, with a delicious filling of red bean paste or sweet potato paste. Both options are tasty!

Today's visit was to Bashodo GINZA SIX. Bashodo GINZA SIX is a traditional Japanese confectionery shop located in Ginza Six. With a history of 150 years, Bashodo is known for its warabi mochi, made using traditional techniques with a stone mill and pounding the mochi with a pestle. I purchased warabi mochi for takeout this time. They don't pre-make it, but start by dusting the mochi with kinako when you order. Then they cut it with a knife and serve it, showing a strong commitment to quality.

When I peeked into the showcase of the store on the basement floor, I saw steamed buns wrapped in a transparent skin like gyuhi, so I couldn't pass by as a gyuhi lover and ended up buying koshian, milk bean paste, and cherry blossom bean paste (all for 250 yen each). However, when I got home and looked closely at the receipt, I realized that the skin was not gyuhi but bracken rice cake. So the skin was even more transparent and thick than gyuhi, with an incredibly chewy texture. When I ate it, it stuck to the roof of my mouth and the inside of my cheeks. I love this sensation. The bean paste is not too sweet and very elegant. The koshian has a hint of saltiness, making it a refreshing sweetness. This is great.

Received a gift of anmitsu. It has a light adult flavor, with a smooth texture, perfect for the summer. When drizzled with black honey, the sweetness stands out, but the amount can be adjusted to taste.

This time, I used it for lunch. I was unsure of what to get, but this time I purchased the Honzukuri Waraku Mi Mochi (bracken rice cake) with black soybean kinako (small box 200g). Purchase contents: Honzukuri Waraku Mi Mochi (bracken rice cake) with black soybean kinako (small box 200g) 756 yen. The Honzukuri Waraku Mi Mochi with black soybean kinako is a style where you cut the vacuum-packed bracken rice cake just before eating and sprinkle black soybean kinako on top. It had a delicious taste with just the right amount of sweetness. It's a beautiful store with a display in GINZA SIX. It is a Japanese confectionery shop.

I heard that this wagashi shop sells strawberries, but when I saw the price of the strawberries in the pack, I felt weak in the knees. They were large, uniform, and glossy, but the price was for a gift. I ended up buying strawberry daifuku and warabi mochi manju. Unlike typical strawberry daifuku, the strawberries in these ones are placed on top, making them look impressive. The taste is so-so, but it's a bit difficult to eat the strawberry and daifuku together.

I realized that it's not good to compare this warabi mochi with others I've had before. It would be a great gift to bring as well.

You can buy delicious freshly made warabi mochi for takeout only. In addition to kinako flavor, there are also options like matcha. It's great that you can purchase in small quantities.

Ginza Bashodo's bracken rice cakes were being sold at Gransta. It seems to be a limited-time pop-up shop. I bought them as souvenirs. - Bracken rice cakes 200g, 2 pieces: 1,620 yen x 2 The black honey sold separately was sold out. I was a little disappointed, but it was delicious even without the black honey. One set had two pieces with soybean flour for souvenirs, and the other had one each with soybean flour and matcha for home use. They were good until July, four months later. I had them as a snack on a holiday. The bracken rice cakes are vacuum-packed. The cooking instructions are to heat in hot water for 10 minutes, cool in ice water for 10 minutes, sprinkle with soybean flour, and cut. When cutting, I was impressed by the bouncy texture of the bracken rice cakes and the sticky cohesion that made them hard to cut. They are quite different from agar or rice cakes. The soybean flour and matcha contain crushed Tamba black beans, so you can see black grains in the powder. The soybean flour has a nice aroma. When I tried them, they were delicious! There is a subtle sweetness after the soybean flour. The unique texture and soft sweetness of the bracken rice cakes are lovely. I cut them roughly, so one piece was large, but I think they would look more elegant if cut a bit smaller to match the taste. They were introduced as exquisite bracken rice cakes on a TV show (Zawatsuku Friday), and they were indeed delicious. Thank you for the meal.