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Kuzumochi Recipe: How to Make Japanese Kuzumochi

Written by MasterClass

Last updated: Dec 4, 2023 • 1 min read

Kuzumochi is a traditional summer dessert from Tokyo that features kudzu powder.

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What Is Kuzumochi?

Kuzumochi is a type of wagashi (Japanese sweet) that resembles a jelly-like mochi cake but is made with kuzu starch instead of glutinous rice flour. Kuzumochi is typically sprinkled with kinako (toasted soybean flour) and served with kuromitsu (brown sugar syrup), just like warabi mochi, but it can also be flavored with matcha green tea powder and topped with anko (sweet red bean paste).

What Is Kuzu Starch?

Kuzuko (kuzu starch) is made from kuzu root (aka kudzu or Japanese arrowroot) that has been mashed into a paste with water and then dried. In Japan, kuzu starch is used as a flavorless thickener for sauces and soups, and to make kuzumochi.

Japanese Kuzumochi Recipe

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makes

4

prep time

1 hr

total time

1 hr 15 min

cook time

15 min

Ingredients

  1. 1

    In a small saucepan over medium heat, combine brown sugar with ¼ cup of water to make the brown sugar syrup.

  2. 2

    Bring to a boil, stirring constantly with a wooden spatula or spoon until sugar completely dissolves.

  3. 3

    Transfer to a bowl to cool to room temperature.

  4. 4

    Make the kuzumochi. In a small saucepan over medium heat, combine kuzuko with sugar and 2½ cups of water. Stir constantly with a rubber spatula.

  5. 5

    When the mixture begins to thicken, about 3 minutes, reduce heat to low and continue stirring.

  6. 6

    When the mixture becomes transparent and easily releases from the bottom of the pan, about 3 more minutes, transfer to a glass loaf pan or similar container.

  7. 7

    Using a wet spatula, smooth the top of the kuzumochi.

  8. 8

    Let the mixture cool in the refrigerator for 1 hour.

  9. 9

    Flip the container to unmold the kuzumochi, and cut into 1-inch cubes.

  10. 10

    Sprinkle with kinako and drizzle with brown sugar syrup to serve.

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