Japan
Yoshino Kuzu-Mochi
Yoshino Kuzu-Mochi, adapted from the MAFF regional recipe for Nara. Ingredient amounts and cooking instructions are provided below.
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Method
2 clear steps
- 1
Thoroughly dissolve the kuzu and sugar in the water in a saucepan before applying heat. Heat strongly while stirring constantly until the entire mixture turns translucent.
- 2
Transfer to small heat-safe molds and cool under running water, keeping the food clean. Unmold and serve with kinako and kuromitsu.
