Includes warabi mochi powder, soybean flour, and brown sugar syrup for easy preparation of this Japanese snack.

Warabi Mochi Powder (Sweet Potato Starch, Domestic), Soybean Flour (Soybeans, Domestic, separated to prevent GMO contamination), Brown Sugar Syrup (Beet Oligosaccharide, Brown Sugar Liquid [Sugar, Brown Sugar, etc.], Honey)

Preparation: Fill a bowl with ice cubes until about one-quarter full, then add water to make ice water until about three-quarters full. 1. Pour one packet (120g) of the product into a pot and add about 400-500ml of water. Stir with a rice paddle until there is no powder at the bottom of the pot. *Add 30g to 100g of sugar according to your preference. The more water you add, the softer the final product will be. 2. Place the pot on high heat and stir slowly with the rice paddle continuously. 3. After about 2 to 3 minutes (varies with heat and room temperature), small gel-like lumps will start to form. Once this happens, reduce to medium heat and stir quickly again. When it becomes "thick and syrupy," it's done, and you can turn off the heat. *It will not become transparent. 4. Use a large spoon to scoop bite-sized pieces of the syrupy warabi mochi from the pot and place them into the prepared ice water bowl. *Alternatively, pour everything into a flat square container and immerse the container in a bowl. Once cooled, cut into small pieces. 5. After cooling, drain the water, place in a bowl, and enjoy with soybean flour, brown sugar syrup, etc.