Kuzumochi: Difference between revisions

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{{Short description|Japanese dish}}
{{citation style|date=June 2010}}
{{no footnotes|date=March 2013}}
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[[File:Kudzu starch cake,katori-city,japan.JPG|thumb|right| traditionally served kuzumochi]]
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{nihongo|'''Kuzumochi'''|葛餅}} are [[mochi]] cakes made of [[kuzuko]]. It is traditionally served chilled, topped with [[kuromitsu]] and [[kinako]].
{{Infobox prepared food
| name = {{transl|ja|Kuzumochi}}
| image = 140614 Yagyu Iris Garden Nara Japan07s.jpg
| image_size = 300px
| caption =
| alternate_name =
| country = [[Japan]]
| region =
| creator =
| type = [[Cake]]
| course =
| served = Cold
| main_ingredient = {{transl|ja|[[Mochi]]}}, {{transl|ja|[[kuzuko]]}}
| variations =
| calories =
| other =
}}
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[[File:Kudzu starch cake,katori-city,japan.JPG|thumb|Tokyo-style {{nihongo||久寿餅|kuzumochi}}]]


{{nihongo||葛餅/久寿餅|'''Kuzumochi'''}} is a [[Japanese language|Japanese]] term referring either to {{transl|ja|[[mochi]]}} cakes made of {{transl|ja|[[kuzuko]]}} ({{lang|ja|葛粉}}) or {{transl|ja|mochi}} cakes made from [[Lactobacillales]]-[[fermentation in food processing|fermented]] [[wheat flour|wheat]] [[starch]] ({{lang|ja|久寿餅}}), a speciality dish local to [[special wards of Tokyo|certain wards]] of [[Tokyo]], served chilled and topped with {{transl|ja|[[kuromitsu]]}} and {{transl|ja|[[kinako]]}}.
==Sources==

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.

==External links==
* [http://www.justhungry.com/kuzumochi-a-cool-sweet-summer-dessert Kuzumochi, a cool sweet summer dessert.] May 30, 2008.
* [http://www.justhungry.com/kuzumochi-a-cool-sweet-summer-dessert Kuzumochi, a cool sweet summer dessert.] May 30, 2008.
* [http://japanesefood.about.com/b/2009/08/21/how-to-make-kuzumochi.htm How to Make Kuzumochi.] Setsuko Yoshizuka, About.com Guide. August 21, 2009.
* [https://web.archive.org/web/20120415042636/http://japanesefood.about.com/b/2009/08/21/how-to-make-kuzumochi.htm How to Make Kuzumochi.] Setsuko Yoshizuka, About.com Guide. August 21, 2009.

{{Japanese food and drink}}


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{{confection-stub}}
{{japan-food-stub}}
[[Category:Wagashi]]
[[Category:Wagashi]]

[[ja:葛餅]]
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{{dessert-stub}}

Latest revision as of 17:30, 25 March 2024

Kuzumochi
TypeCake
Place of originJapan
Serving temperatureCold
Main ingredientsMochi, 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.

External links[edit]

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