Kuzumochi

Kuzumochi

Type	Cake
Place of origin	Japan
Serving temperature	Cold
Main ingredients	Mochi, kuzuko

Tokyo-style kuzumochi (久寿きゅうじゅ餅もち)

Kuzumochi (葛餅くずもち/久寿きゅうじゅ餅もち) is a Japanese term referring either to mochi cakes made of kuzuko (葛粉くずこ), starch derived from the root of the kuzu plant, or mochi cakes made from Lactobacillales-fermented wheat starch (久寿きゅうじゅ餅もち), a speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako.

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.

External links

• Kuzumochi, a cool sweet summer dessert. May 30, 2008.
• How to Make Kuzumochi. Setsuko Yoshizuka, About.com Guide. August 21, 2009.