Kuzumochi: Kanto-Style vs. Kansai-Style Kuzu Mochi

Several types of Wagashi (traditional Japanese confections) use kudzu (arrowroot) starch as the main ingredient, and as I wrote before, Kuzukiri (葛きり) is among them.

Kuzukiri Noodles with Kuromitsu SyrupKuzukiri Noodles with Kuromitsu Syrup

Kuzukiri is almost tasteless, so when the noodles come as a dessert, we usually put some Kuromitsu (黒蜜) brown sugar syrup before eating and sometimes dust Kinako (きな粉) roasted soybean flour.

Kuzu Mochi

Similar to Kuzukiri, Kuzu Mochi is a Wagashi confection made from kudzu starch, typically eaten with Kuromitsu and Kinako.

But in addition, one more type of Kuzumochi exists in Japan, which consists of fermented wheat starch.

Kansai-Style Kuzumochi (葛餅)

Kansai-Style Kuzumochi

Specifically, like Kuzukiri noodles, the former Kuzu Mochi uses kudzu flour, sugar, and water as its main ingredients.

This type, written as 葛餅 using Kanji characters, is commonly eaten in Western Japan, including the Kansai region around Osaka.

Yuzu KuzumochiYuzu Kuzumochi

The Kansai-style Kuzumochi has a translucent milky white color, shaped like a cube or rectangle. It is jiggly like jelly but somewhat chewy. 

We usually enjoy this type with Kuromitsu and Kinako, but some variants, including Yuzu Kuzumochi (柚子葛餅) flavored with Yuzu citrus juice, are eaten as they are.

Kuzu ManjuKuzu Manju or Mizu Manju

Incidentally, Kuzu Manju (葛饅頭) is a kind of Kansai-version Kuzumochi filled with sweet Azuki red bean paste.

Kanto-Style Kuzumochi (久寿餅)

葛餅 and 久寿餅 have the same reading in Japanese, Kuzu Mochi, but these treats differ in some respects. 

Kanto-Style Kuzumochi

As mentioned above, this Kuzu Mochi (久寿餅) consists of wheat starch fermented by lactic acid bacteria.

While the Kansai-style Kuzumochi (葛餅) is widely available around the country, this one can only be seen in the limited area around Tokyo. 

The Kanto-style one has a distinctive taste, known as the only fermented Wagashi. But as with the Kansai style, the cake is usually topped with Kuromitsu and Kinako.

By the way, the birthplace of Kanto-style Kuzumochi is Funabashiya (船橋屋), an old-established confectionery shop founded in 1805 in Kameido, Tokyo.

Shop Information: Funabashiya (船橋屋)

Image: tabelog.com

Address: 3-2-14 Kameido, Koto-Ku Ward, Tokyo (MAP)
Open throughout the week: 9:00 to 18:00

(Reference Pages: Wikipedia 葛餅Nikkei )


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

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