7 things you need to do when you come visit Japan
If you are considering or already decided upon visiting Japan, here is a list of what you should not miss out on when you come and visit.
Kuzumochi
(葛餅)
Kuzumochi is a traditional Japanese dessert which is paired with toppings like kinako (roasted soybean flour) and kuromitsu (black sugar syrup). If you have ever had a Rain Drop Cake, it essentially tastes the same, but does not have a water droplet shape to it. If anything since the Kuzu Mochi are smaller, it would be better covered by the Kinako and the Kuromitsu whereas, the Rain Drop Cake might be more watery so if you are looking for an enhanced flavor to the dessert, Kuzu Mochi might be better but the Rain Drop Cake might be more aesthetically pleasing.
Table of Contents
A little bit about Kuzu Mochi (葛餅)
Kuzumochi is a traditional Japanese dessert that brings a soft, chewy texture with a mild sweetness that comes from the Kinako and the Kuromitsu which comes with the Mochi. Made primarily from kudzu starch, this treat is particularly refreshing and light, and served cold so it would make a great dessert option during warmer periods of the year. Like many other Japanese desserts, they are often served with a nice bitter matcha tea, and the Kuzu Mochi is no different. The bitterness of the tea will be nicely balanced by the subtle sweetness of the Mochi, Kinako and Kuromitsu, so consider making yourself some authentic Matcha on the side as well.
List of Ingredients you will need
(Serving for 2 people)
For the Mochi itself:
- ・Water: 200ml
- ・Kudzu powder: 40g
For the Black Sugar Syrup:
- ・Water: 40ml
- ・Black sugar: 40g
For the Kinako (Roasted Soybean Flour) Topping:
- ・Kinako: Adjust depending on your taste.
・Sugar: Adjust depending on your taste.
Recipe
- 1. Combine the powdered black sugar and water in a pot, and mix well.
- 2. Heat the pot over low to medium heat, stirring with a spatula until the mixture thickens to a syrupy consistency.
- 3. In a different bowl, mix kinako and sugar in your desired proportions. (The Kuromitsu or the Black Sugar Syrup may already be super sweet in which case, reduce the amount of sugar you mix with the Kinako)
- 4. In a different bowl, add the kudzu powder and water, and whisk until the powder is fully dissolved to make the Kuzu Mochi.
- 5. Strain the mixture through a fine sieve into a small pot to remove any lumps and ensure a smooth texture.
- 6. Heat the pot with the Kuzu Mochi mixture over medium-low heat, stirring continuously with a spatula. The mixture will change from a milky white to a transparent consistency.
- 7. Once the mixture becomes transparent, transfer the kudzu mochi to a small bowl that has been moistened with water.
- 8. Fill a larger bowl with cold water and place the bowl containing the kudzu mochi into it to cool.
- 9. After a few minutes, remove the small bowl from the water and transfer the kudzu mochi to the cold water to cool further.
- 10. Once cooled, take the kudzu mochi out of the water and cut it into bite-sized pieces.
- 11. Serve the kudzu mochi on a plate, drizzling it with black sugar syrup and sprinkling it with kinako to taste.
Note: If you refrigerate the kudzu mochi, it may become cloudy and firm. Keep an eye on it if you choose to chill it inside your fridge!
Other recommended recipes
If this is the kind of dish you like, we have compiled some a list of dishes that you might also like for your next cooking session below.
Yakisoba (焼きそば)
Yakisoba is a dish made of noodles cooked on a hot plate mixed together with flavored with cabbage, bean sprout, pork, seafood and etc, which is then flavored with Japanese Bulldog sauce.
Tempura (天ぷら)
Tempura is a common Japanese cuisine that often consists of meat, fish, and vegetables that have been battered and deep-fried. As it is cooked in light batter, it is not too oily and the crusty coating and light salting brings out the real flavors of the ingredients being cooked.
Tonkatsu (とんかつ)
Tonkatsu (とんかつ) is a Japanese deep-fried pork cutlet. The outer coating is made extra fluffy, yet crunchy by using Panko (bread crumbs) to coat the meat, which is then fried in oil.
Kuzumochi
Kuzumochi is a traditional Japanese dessert which is paired with toppings like kinako (roasted soybean flour) and kuromitsu (black sugar syrup).
Cook Time
45 minutes
Total Time
45 minutes
Ingredients
- For the Mochi itself:
- ・Water: 200ml
- ・Kudzu powder: 40g
- For the Black Sugar Syrup:
- ・Water: 40ml
- ・Black sugar: 40g
- For the Kinako (Roasted Soybean Flour) Topping:
- ・Kinako: Adjust depending on your taste.
- ・Sugar: Adjust depending on your taste.
Instructions
- 1. Combine the powdered black sugar and water in a pot, and mix well.
- 2. Heat the pot over low to medium heat, stirring with a spatula until the mixture thickens to a syrupy consistency.
- 3. In a different bowl, mix kinako and sugar in your desired proportions. (The Kuromitsu or the Black Sugar Syrup may already be super sweet in which case, reduce the amount of sugar you mix with the Kinako)
- 4. In a different bowl, add the kudzu powder and water, and whisk until the powder is fully dissolved to make the Kuzu Mochi.
- 5. Strain the mixture through a fine sieve into a small pot to remove any lumps and ensure a smooth texture.
- 6. Heat the pot with the Kuzu Mochi mixture over medium-low heat, stirring continuously with a spatula. The mixture will change from a milky white to a transparent consistency.
- 7. Once the mixture becomes transparent, transfer the kudzu mochi to a small bowl that has been moistened with water.
- 8. Fill a larger bowl with cold water and place the bowl containing the kudzu mochi into it to cool.
- 9. After a few minutes, remove the small bowl from the water and transfer the kudzu mochi to the cold water to cool further.
- 10. Once cooled, take the kudzu mochi out of the water and cut it into bite-sized pieces.
- 11. Serve the kudzu mochi on a plate, drizzling it with black sugar syrup and sprinkling it with kinako to taste.
Note: If you refrigerate the kudzu mochi, it may become cloudy and firm. Keep an eye on it if you choose to chill it inside your fridge!
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