Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko (葛餅) 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.

This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2013)

Kuzumochi

Type	Cake
Place of origin	Japan
Serving temperature	Cold
Main ingredients	Mochi, kuzuko
[[wikibooks:Special:Search/Cookbook: Kuzumochi|Cookbook: Kuzumochi]]

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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