In a pot, mix the katakuriko and sugar together. Add the water and mix with a wooden spoon until dissolved.

At this point, turn on the stove to medium heat then mix while boiling. When the mochi becomes translucent, lower the heat and keep kneading with the wooden spatula until it becomes more transparent. Please note that some starches won’t become fully transparent.

When all of it becomes evenly transparent, place the mochi into a piping bag and pipe it out into ice water using a knife, scissors, or your fingers to cut the mochi shapes. Alternatively, you can transfer it to a flat container with a little water, and place the container in a larger container filled with ice water to cool it down.

After about 15 minutes the mochi should be cool and you can drain the water. If you transferred the mochi to a container, cut it into bite size pieces. Plate the warabi mochi, topping it with kuromitsu and kinako, and the warabi mochi is done! 完成です！