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Japanese dish From Wikipedia, the free encyclopedia
Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko (葛粉), starch derived from the root of the kudzu plant, or mochi cakes made from Lactobacillales-fermented wheat starch (久寿餅) which is speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako.
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (March 2013) |
Kuzumochi with kinako powder | |
| Type | Cake |
|---|---|
| Place of origin | Japan |
| Serving temperature | Cold |
| Main ingredients | Mochi, kudzu powder |
The usual preparation consists in combining kuzu powder with water and sugar, and cooking it over a gentle heat, stirring continuously until the mixture thickens and becomes transparent. This process also imparts an elastic texture to the kuzu. The transparent appearance of the final product contributes to a cool sensation, making it a popular choice for consumption during warmer months.
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