Kuzumochi

About Kuzumochi

Kuzumochi (くずもち, Kuzumochi) from the Kanto region is believed to have been named with alternate kanji to differentiate it from Kansai’s “Kuzumochi,” which uses arrowroot starch. The Kanto version is made by dissolving starch in water and adding sugar. The mixture is heated and stirred until it turns transparent, poured into a mold, covered with plastic wrap, and chilled in running water or an ice bath. Once set, it is sliced into the desired shape. It is often served with kinako (roasted soybean flour) and kuromitsu (sweet molasses syrup) for added flavor. Interestingly, this traditional Japanese confection is one of the very few fermented desserts in the world of wagashi (Japanese sweets).

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