Kuzumochi

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 a speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako.

TypeCake

Place of originJapan

Serving temperatureCold

Main ingredientsMochi, kudzu powder

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Kuzumochi

Kuzumochi with kinako powder
Type	Cake
Place of origin	Japan
Serving temperature	Cold
Main ingredients	Mochi, kudzu powder
Media: Kuzumochi

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The usual preparation involves combining kudzu 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.