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Kuzumochi
TypeCake
Place of originJapan
Serving temperatureCold
Main ingredientsMochi, kuzuko
  • [[wikibooks:Special:Search/Cookbook: Kuzumochi|Cookbook: Kuzumochi]]
Tokyo-style kuzumochi (久寿餅)
Tokyo-style kuzumochi (久寿餅)

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.

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.