Dish

Kusa mochi

Kusa mochi is a popular sweet in Japan and is often eaten during the summer months. The mochi is made by mixing mochiko (glutinous rice flour) with sugar, water, and yomogi. The mixture is then steamed and cut into small pieces. Kusa mochi is usually eaten as a snack or dessert. It is soft and chewy with a subtle yomogi flavor.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Kusa mochi originated in the Kansai region of Japan and is believed to have been eaten since the Heian period (794-1185). It was originally made with other types of herbs instead of yomogi. Kusa mochi is now a popular sweet throughout Japan and is often eaten during the summer months.

Dietary considerations

Vegetarian, vegan (if made without animal products)

Variations

There are variations of kusa mochi that use different types of herbs, such as shiso (Japanese basil) or sakura (cherry blossom). Some variations also use different types of sweeteners, such as honey or brown sugar.

Presentation and garnishing

Kusa mochi is often presented in small bite-sized pieces. It can be garnished with kinako (roasted soybean flour) or sesame seeds for added flavor and texture.