NEW YEAR, NEW FLAVORS

A brand-new year has just started, and, for a food-loving nation such as the Philippines, it is only appropriate to celebrate it with new food items, new flavors to enjoy.

THE WARABI MOCHI CRAZE

Over at The Matcha Tokyo, a lot of new and exciting things are going on as the menu expands and more Japanese treats are introduced to the local market. First off is its Warabi Mochi series. Warabi mochi is a wagashi, a Japanese confection made using warabiko (bracken starch) and covered with kinako (sweet toasted soybean flour). You pour kuromitsu syrup over it to add sweetness and more liquid into it before you scoop it up with a fork or teaspoon to your mouth. For Filipinos, it would feel like eating soft and jiggly gelatin served Japanese style. Warabi mochi is a traditional Japanese dessert that dates back to the Heian period in Japan, enjoyed mostly by the aristocracy.

The Matcha Tokyo serves its warabi mochi in three variants: Matcha Kinako Warabi Mochi, Kinako Warabi Mochi and Chocolate Warabi Mochi. Matcha Kinako Warabi Mochi is coated with matcha powder and served with matcha and kujromitsu syrup. Kinako Warabi Mochi is traditional kinako warabi mochi but served with a cookie butter sauce. As its name implies, Chocolate Warabi Mochi is chocolate all the way to its chocolate and kuromitsu syrup.

Warabi mochi drinks have also been concocted at The Matcha Tokyo, and they are surprisingly (or not surprisingly!) good.

“Warabi mochi is popular because it is a unique variety of mochi that melts in your mouth and has a very mild flavor, making it a great complement to whatever drink you pair with it,” says corporate chef Sonny Mariano.

He adds: “To enjoy it to the fullest, make sure it is chilled for that refreshing experience. Pair it with a cup of straight matcha or hot tea, or top it on ice cream.”

Warabi mochi is a good dessert or snack to have because it is very low in calorie, is gluten free, and is made with natural ingredients.

RAISINS, RAISINS

Meanwhile, over at Masa Madre Bakehouse, a second collaboration between the bakehouse’s top honcho Chef Kris Edison Tan and California Raisins have resulted in three delightful raisin-studded breads — California Raisins Sourdough, California Raisins Whole Wheat Loaf and California Raisins Panettone.

California Raisins Sourdough is a tangy and hearty sourdough bread enriched with sweet, plump California raisins, offering a perfect balance of savory and sweet flavors.

California Raisins Whole Wheat Loaf is a wholesome whole wheat bread featuring the natural sweetness of California raisins, creating a nutritious and flavorful option for breakfast, snacks or light meals.

California Raisins Panettone was perfectly timed to go on sale at Masa Madre last Christmas. A festive Italian-inspired bread filled with soft, juicy California raisins, it delivers a delightful mix of rich, sweet, chocolatey and fruity flavors in every bite.

Too bad they were limited-edition breads, but more collaborations between Masa Madre and California Raisins are expected this 2025.

“I enjoy working with raisins because they are a versatile ingredient that pairs well with various breads. Their texture and natural sweetness enhance the overall quality of the breads, as well,” says Chef Kris.