Kuzumochi
In today's world, Kuzumochi has become a topic of increasing interest. Whether due to its impact on society, its relevance in the academic field or its influence on popular culture, Kuzumochi has positioned itself as a topic of constant debate and reflection. From its origins to the present, Kuzumochi has been the subject of study and analysis by experts in different areas, who have tried to decipher its multiple facets and understand its importance in the development of humanity. In this article, we will explore the different perspectives from which Kuzumochi can be approached, and we will analyze its relevance in the contemporary world.
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| 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
- Kuzumochi, a cool sweet summer dessert. May 30, 2008.
- How to Make Kuzumochi. Setsuko Yoshizuka, About.com Guide. August 21, 2009.
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