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.

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Kuzumochi

Type	Cake
Place of origin	Japan
Serving temperature	Cold
Main ingredients	Mochi, kuzuko

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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.

• 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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