Kuzu Mochi - Kuzuko powdered mochi, Recipe and Shops

Kuzu mochi is a traditional Japanese dessert that offers a unique cultural and culinary experience, highlighted by its delicate texture and flavors. Made primarily from kudzu starch (kudzu roots), this wagashi from Nara Prefecture is enjoyed with kinako (sweet roasted soybean flour) or kuromitsu (molasses) and is often consumed during festivals and special occasions. Unlike other Japanese mochi made from rice flour, kuzu mochi features a jelly-like consistency and translucent appearance due to its main ingredient, kudzu starch.

In Japan, the texture and preparation of kuzu mochi vary by region. In the Kanto region, the dish is made with fermented wheat, resulting in a mildly sour, milky white dough. Meanwhile, Kansai-style kuzu mochi is crafted with kudzu powder, leading to a smoother, softer consistency. Both variants are enjoyed with accompaniments like brown sugar syrup or soybean flour, making them healthy choices due to their low-calorie content.

Kuzu mochi's origins can be traced back to the Edo period, specifically to the Yoshino region of Nara Prefecture. The kudzu starch is traditionally refined using an age-old method involving cold water, which enhances its quality and flavor.

The dessert can be easily found in specialty stores, markets, and convenience stores across Japan and is considered a must-try for visitors interested in exploring Japanese food and culture.