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 Kuzumochi withkinako powder | |
| Type | Cake |
|---|---|
| Place of origin | Japan |
| Serving temperature | Cold |
| Main ingredients | Mochi,kudzu powder |
Kuzumochi (葛餅/久寿餅) is aJapanese term referring either tomochi cakes made ofkuzuko (葛粉), starch derived from the root of thekudzu plant, ormochi cakes made fromLactobacillales-fermentedwheatstarch (久寿餅) which is speciality dish local tocertain wards ofTokyo, served chilled and topped withkuromitsu andkinako.
The usual preparation consists in combiningkudzu 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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