# Kuzumochi ｜ Our Regional Cuisines

**Cuisine Name**: Kuzumochi

**Region**: Our Regional Cuisines

## Main Lore Areas
Entire prefecture

## Main Ingredients Used
Yoshino Kudzu Powder, sugar, water, soybean flour, black sugar syrup, etc.

## History, Origin, and Related Events
"Kuzumochi" is a transparent, pulpy mochi made from kudzu powder. Kudzu, the raw material of kudzu powder, is a perennial plant of the legume family and is widely distributed throughout Japan from Hokkaido in the north to Kyushu in the south. The name Kudzu is said to have come from the Kuzubito, a mountain people who lived in the Yoshino region of Nara Prefecture, who made kudzu powder from kudzu and sold it."Kudzu powder" is a natural product that has been repeatedly purified with only groundwater in the middle of winter and dried for 2~3 months, and does not contain any additives. In this way, kudzu powder made of 100% kudzu starch is called "Yoshino honkudzu". In addition, the method of exposing it to cold water many times during the harsh winter is called the Yoshino Zarashi method and is a traditional manufacturing method that has continued since the Edo period. The cold and high-quality water of the Yoshino region of Nara Prefecture produces high-quality kudzu powder.In addition to kuzumochi, kudzu powder is widely used in other dishes and sweets, such as sesame tofu, kuzuyu, kuzu bun, kuzu noodles, and as a thickening agent.

## Opportunities and Times of Eating Habits
It is eaten throughout the year, at any time of year.

## How to Eat
Eat it with any powder or black sugar syrup that you like. When the kuzumochi is chilled, its elasticity increases, but if you eat it freshly made with cold water and eat it while it’s slightly warm inside, you can enjoy its chewy and fluffy texture.

## Efforts for Preservation and Succession
It can be purchased at specialty stores and local shops. In addition, sweets made with kudzu such as ice cream with kuzumochi, shaved ice, and zenzai with kudzu are also sold.

## Ingredients
- Yoshino honKudzu: 80g
- Sugar: 4 tsp.
- Water: 400ml
- Black sugar syrup: Appropriate quantity
- Soybean flour: Appropriate quantity

## Recipe
1. 1. Put Yoshino kudzu powder, sugar, and water in a pot, dissolve well, and put on high heat.
2. 2. Stir until all is transparent.
3. 3. Place in a small bowl.
4. 4. Allow to cool under running water and remove from the container.
5. 5. Serve on a plate and sprinkle with soybean flour and black sugar syrup.

## Provider Information
provider : Inoue Tengyokudo Corporation

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