Kuzumochi 葛餅
| Prefecture | Nara (奈良県) |
|---|---|
| Region | Kinki |
| Japanese name | 葛餅（くずもち） |
| Reading | Kuzumochi |
| Home area | All within the province. |
| Main ingredients | I'm not sure if it's true. |
History and Origins
"Custoir" is a transparent, pluripotent, tongue-to-heart mass made from congealed dust. The name of this bush is derived from the fact that the people of the mountains who lived in Yoshino, Nara Prefecture, made and sold the crumbs from the bush. "Freaking" is a natural food that is repeatedly refined in the roots of the crumbs, which are dried in the underground water of winter alone for two months, and contains no additives. This is how 100 percent of the crumbs are called Yoshinomoto Fukuoka. Also, it's called a process of making many times in cold water during the cold winters. It's a traditional procedure that dates back to the Edo. Nara Prefecture's region of Kichino's cold and good water is producing good quality starch. It's used extensively as cooking and salting, as well as tofu, hot water, head, chops, cooking and so forth.
When It Is Eaten
Especially at any time of the year, they are eaten throughout the year.
How It Is Eaten
Eat with the desired powder or black honey. Its elasticity is enhanced by cooling the 'Custories', but when it's made with ice water, when it is eaten with ice water, when it's still just warm and warm, then it can enjoy the sense of food.
Recipe — Serves 4
Ingredients
- 80 g 吉野本葛
- 4 tsp sugar
- 400 ml water
- 黒蜜, to taste
- kinako (roasted soybean flour), to taste
Method
- Yoshinomoto, put sugar and water into the pot and melt it well and put it on the fire.
- I'll stir it until the whole thing becomes transparent.
- I'll put it in a smaller vessel.
- Cool with running water and take it out of the container.
- It's made on a plate, with a layer of dust and black honey.
More About Kuzumochi
Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko (葛粉), starch derived from the root of the kudzu plant, or mochi cakes made from Lactobacillales-fermented wheat starch (久寿餅) which is a speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako.
The usual preparation involves combining kudzu powder with water and sugar and cooking it over a gentle heat, stirring continuously until the mixture thickens and becomes transparent. This process also imparts an elastic texture to the kuzu. The transparent appearance of the final product contributes to a cool sensation, making it a popular choice for consumption during warmer months.
Text adapted from the English Wikipedia article Kuzumochi by its contributors, licensed CC BY-SA 4.0.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.