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*Kuzumochi*

Type	Cake
Place of origin	Japan
Serving temperature	Cold
Main ingredients	Mochi, kuzuko

Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko (葛粉) or mochi cakes made from Lactobacillales-fermented wheat starch (久寿餅), a speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako.

Add water and sugar to kuzu powder and cook it over a slow flame, stirring continuously till it thickens and becomes transparent. It also becomes elastic to the touch. The transparent appearance gives a cool impression, so it is often eaten especially in summer.

External links[edit]

Kuzumochi, a cool sweet summer dessert. May 30, 2008.
How to Make Kuzumochi. Setsuko Yoshizuka, About.com Guide. August 21, 2009.

v t e Japanese food and drink
Main dishes	Bento Ekiben Jūbako Kyaraben Makunouchi Wappameshi Chahan Curry Katsu curry Donburi Chūkadon Katsudon Oyakodon Tekkadon Tenshindon Unadon Gyōza Gyūdon Hayashi rice Hirayachi Hiyamugi Kaki furai Kakuni Karaage Kushikatsu Monjayaki Nabemono Nikujaga Noodles Harusame saifun Ramen Champon Hiyashi chūka Kagoshima Muroran curry Tantan-men Tonkotsu Tsukemen Shirataki Soba Okinawa soba Yakisoba Sōmen Salad Udon Hōtō Yakiudon Oden Okonomiyaki Okowa Omurice Onigiri Tenmusu Onsen tamago Osechi Rice Glutinous Hatsuga genmai Kayu Sekihan Takikomi Zosui Sashimi Fugu Shabu-shabu Soki Sukiyaki Sushi History Sustainable Takoyaki Tamagoyaki Tempura Tokoroten Tonkatsu Tsukudani Tsukune Yakiniku Yakitori
Side dishes	Agedashi dōfu Bread Anpan Curry Melonpan Milk bread Yudane Chawanmushi Gari Korokke Miso soup Namasu Nattō Nukazuke Okazu Satsuma-age Shiokara Takuan Tororo Tsukemono
Beverages	Aquarius C.C. Lemon Calpis Canned coffee Boss Georgia Genmaicha Mugicha Lipovitan Oronamin C Pocari Sweat Ramune Sake Amazake Nigori Toso Shōchū Awamori Habushu Umeshu Tea History Bancha Green Gyokuro Hōjicha Kabuse Kukicha Matcha Sencha Yakult
Snacks / desserts	Amanattō Botan Rice Candy Daifuku Dango Chichi Kibi Dorayaki Karukan Konpeitō Manjū Mochi Agemochi Goheimochi Kankoro Kuzumochi Uirō Senbei Arare Shiruko Taiyaki Wagashi Warabimochi Yōkan Zunda-mochi
Ingredients / condiments	Anko Aonori Bamboo shoot Beni shōga Burdock Daikon Sakurajima Dashi Fish Kamaboko Mentaiko / tarako Surimi Tobiko Hijiki Kanzuri Karashi Katsuobushi Kombu Konnyaku Kuromitsu Kuzuko Mayonnaise Menma Mirin Miso MSG Mushrooms Enokitake Matsutake Shiitake Myoga Nori Sake kasu Panko Sansyō Sauce Ponzu Soy Tare Tonkatsu Worcestershire Sesame oil Shichimi Shiso Tenkasu Tofu Umeboshi Wasabi Yuzu Yuzu koshō
Utensils	Rice cooker Knives Deba bōchō Gyuto Kitchen Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Usuba bōchō Yanagi ba Shamoji Suribachi Zaru
Lists	Condiments Desserts and sweets Dishes Ramen Soups and stews Snacks Sushi and sashimi ingredients
Fruits	Square watermelon Yubari King Ruby Roman Shine Muscat
Related	Chinmi Kaiseki Omakase Teppanyaki Tokusanhin Teriyaki Umami Customs and etiquette Okinawan cuisine
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 [[File:Kudzu starch cake,katori-city,japan.JPG|thumb|Tokyo-style {{nihongo||久寿餅|kuzumochi}}]]
-{{nihongo||葛餅/久寿餅|'''Kuzumochi'''}} is a [[Japanese language|Japanese]] term referring either to {{transl|ja|[[mochi]]}} cakes made of {{transl|ja|[[kuzuko]]}} ({{lang|ja|葛餅}}) or {{transl|ja|mochi}} cakes made from [[Lactobacillales]]-[[fermentation in food processing|fermented]] [[wheat flour|wheat]] [[starch]] ({{lang|ja|久寿餅}}), a speciality dish local to [[special wards of Tokyo|certain wards]] of [[Tokyo]], served chilled and topped with {{transl|ja|[[kuromitsu]]}} and {{transl|ja|[[kinako]]}}.
+{{nihongo||葛餅/久寿餅|'''Kuzumochi'''}} is a [[Japanese language|Japanese]] term referring either to {{transl|ja|[[mochi]]}} cakes made of {{transl|ja|[[kuzuko]]}} ({{lang|ja|葛粉}}) or {{transl|ja|mochi}} cakes made from [[Lactobacillales]]-[[fermentation in food processing|fermented]] [[wheat flour|wheat]] [[starch]] ({{lang|ja|久寿餅}}), a speciality dish local to [[special wards of Tokyo|certain wards]] of [[Tokyo]], served chilled and topped with {{transl|ja|[[kuromitsu]]}} and {{transl|ja|[[kinako]]}}.
 Add water and sugar to kuzu powder and cook it over a slow flame, stirring continuously till it thickens and becomes transparent. It also becomes elastic to the touch. The transparent appearance gives a cool impression, so it is often eaten especially in summer.