Kuzumochi: Difference between revisions
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{{nihongo|'''Kuzumochi'''|葛餅 or 久寿餅}} are |
{{nihongo|'''Kuzumochi'''|葛餅 or 久寿餅}} are |
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*{{script|Hani|葛餅}} are [[mochi]] cakes made of [[kuzuko |
*{{script|Hani|葛餅}} are [[mochi]] cakes made of [[kuzuko]]. |
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*{{script|Hani|久寿餅}} are [[mochi]] cakes made of [[fermented]] [[Wheat flour|wheat]] [[starch]]. It local special dish in [[special wards of Tokyo]]. |
*{{script|Hani|久寿餅}} are [[mochi]] cakes made of [[Lactobacillales]]' [[Fermentation in food processing|fermented]] [[Wheat flour|wheat]] [[starch]]. It local special dish in [[special wards of Tokyo]]. |
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Those are traditionally served chilled, topped with [[kuromitsu]] and [[kinako]]. |
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==Sources== |
==Sources== |
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Revision as of 14:07, 13 September 2018
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (March 2013) |
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| Type | Cake |
|---|---|
| Place of origin | Japan |
| Serving temperature | Cold |
| Main ingredients | Mochi, kuzuko |
Kuzumochi (葛餅 or 久寿餅) are
- 葛餅 are mochi cakes made of kuzuko.
- 久寿餅 are mochi cakes made of Lactobacillales' fermented wheat starch. It local special dish in special wards of Tokyo.
Those are traditionally served chilled, topped with kuromitsu and kinako.
Sources
- Kuzumochi, a cool sweet summer dessert. May 30, 2008.
- How to Make Kuzumochi. Setsuko Yoshizuka, About.com Guide. August 21, 2009.
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