Kuzumochi (Japanese Kudzu Starch Dessert) Recipe – Japanese Special
Kuzumochi is a traditional Japanese dessert made from kudzu (arrowroot) starch, resulting in a translucent, jelly-like mochi that’s light, cooling, and subtly sweet. Often served chilled with kinako (roasted soybean flour) and kuromitsu (black sugar syrup), kuzumochi is especially popular in summer for its refreshing texture and simplicity.
- Prep Time5 min
- Cook Time10 min
- Perform Time2 hr
- Total Time2 hr 15 min
Kuzumochi Ingredients:
- 50g (about 1/3 cup) kudzu starch (or substitute with potato starch/cornstarch if needed)
- 200ml (3/4 cup + 2 tbsp) water
- 1–2 tbsp sugar (adjust to taste)
For Serving (Optional but Traditional):
- Kinako (roasted soybean flour)
- Kuromitsu (Japanese black sugar syrup) or regular molasses/honey
Cook the Kuzumochi:
In a small saucepan, combine kudzu starch, water, and sugar.
Stir well to dissolve starch completely.
Cook over low to medium heat, stirring constantly.
The mixture will gradually turn from cloudy to translucent and thicken—this takes 5–7 minutes.
Once fully thick and glossy, immediately pour into a mold or shallow dish.
Chill and Set:
Let cool to room temperature, then refrigerate for 1–2 hours until firm.
Once set, unmold and slice into bite-sized pieces.
Serve:
Plate chilled kuzumochi pieces.
Generously sprinkle with kinako and drizzle with kuromitsu.
Serve immediately.
Recipe Notes :
Authenticity Tip: True kuzumochi uses kuzu powder (from the kudzu root), known for its ultra-smooth, jelly-like finish.
Texture Substitution: Potato or cornstarch works in a pinch but won’t match the flavor or transparency of real kuzu.
Serving Style: Often enjoyed in wagashi shops as a refined tea-time sweet.
Storage: Best eaten fresh. Store in fridge for 1 day—texture may change over time.
