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Kuzumochi
Type
Cake
Place of origin
Japan
Serving temperature
Cold
Main ingredients
Mochi, kuzuko
Tokyo-style kuzumochi (久寿餅)
Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko (葛粉) or mochi cakes made from Lactobacillales-fermented wheat starch (久寿餅), a speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako.
Add water and sugar to kuzu powder and cook it over a slow flame, stirring continuously till it thickens and becomes transparent. It also becomes elastic to the touch. The transparent appearance gives a cool impression, so it is often eaten especially in summer.
Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko (葛粉) or mochi cakes made from Lactobacillales-fermented wheat starch...
It is one of the ingredients used in making wagashi, and is eaten with kuzumochi, fruit, ice cream, and other confectionery. List of syrups Chen, Namiko...
kuzu and the starch named kuzuko. Kuzuko is used in dishes including kuzumochi, mizu manjū, and kuzuyu. It also serves as a thickener for sauces, and...
infused with Japanese mugwort (yomogi), surrounding a center of anko Kuzumochi Kuri kinton: a sweetened mixture of boiled and mashed chestnuts Manjū:...
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