Kuzumochi: Difference between revisions
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==Sources== |
==Sources== |
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* [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. |
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* [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. |
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[[Category:Wagashi]] |
[[Category:Wagashi]] |
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Revision as of 19:19, 20 February 2020
 | 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 is 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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