Kuzumochi

About Kuzumochi

There seems to be a theory that Kujumochi in Kanto used the guitsuji to distinguish it from the Kansai region's “Kuzumochi”. How to make the Kanto version is to dissolve the kudzu flour in water and add sugar. While heated, knead until transparent, pour into a container, then cover the surface with plastic wrap, cool in running or ice water and cut into desired shape. It is often eaten with yellow powder and black nectar as you like. It is said that it is the only fermented food in Japanese confectionery.

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