Delivered in spout packs that make plating and making warabi mochi lattes/parfaits easy. < Usage> Even right after thawing, it remains thick but still sticky (close to jelly). When stirred, it gradually transforms into a semi-liquid state, and it takes several minutes to reach the "drinkable warabi mochi" state. <About warabi mochi> Wasanbon Sugar Raw Warabi Mochi uses rare, high-quality genuine warabi flour. The sugar uses the finest wasanbon, known for its finest quality, and artisans carefully prepare it using their own unique methods. This premium raw warabi mochi perfectly harmonizes its refined sweetness with a melt-in-your-mouth texture, creating a delicate flavor. This product is best presented at room temperature for its fluffy, creamy texture, flavor, and taste.