Steps to Prepare Homemade Japanese Kusa (Mugwort) Mochi

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, japanese kusa (mugwort) mochi. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

This is a very vigorous plant that grows like a weed all over Japan. It is a member of the Asteroideae - the same subfamily that contains tarragon, sagebrush (NOT sage… which is from the mint family), and wormwood (flavoring for Absinthe). Kusa mochi is a sweet Japanese treat made with glutinous rice flour infused with mugwort paste. It is characterized by its deep green color, delicate flavor, and the typical sticky texture.

Japanese Kusa (Mugwort) Mochi is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Japanese Kusa (Mugwort) Mochi is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have japanese kusa (mugwort) mochi using 5 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Japanese Kusa (Mugwort) Mochi:

1. Prepare 60 g rice flour (40g rice flour+20g glutinous rice flour is more soft)
2. Take 15 g sugar
3. Prepare 1 bowl fresh mugwort
4. Get water
5. Take sweet red bean paste

The greenness of it depends on the amount of Japanese mugwort blended in the mochi. Now that I'm in the U. I do not see it, but maybe I can make some of my own. Served with sweet soybean flour as a topping, Kusa-mochi is made with powder from the leaves of Japanese mugwort.

Steps to make Japanese Kusa (Mugwort) Mochi:

1. I took fresh mugwort from my pot. Boil in hot water with a little salt until softened.
2. Soak in water and squeeze. Put mugwort and 50 ml water in food processor and make mugwort juice.
4. Mix dry ingredients and mugwort juice and add about 30ml water to make soft batter like this photo.
5. Wrap with film and microwave for 60 seconds by 600w. Unwrap the film and mix with spatula and microwave for more 30 seconds.
6. Place the Mochi dough on film and knead until very smooth.
7. Cover film and spread thinly with rolling pin. Place sweet red bean paste.
8. Fold the mochi dough in two and stamp it from above.
9. Cut the edge and make good shapes.
10. Enjoy with green tea 🍵

I do not see it, but maybe I can make some of my own. Served with sweet soybean flour as a topping, Kusa-mochi is made with powder from the leaves of Japanese mugwort. It is considered to be the taste of spring so give it a try! Yomogi is Japanese mugwort which is usually used for making "Yomogi dango" and "Kusa mochi" because of its natural aroma and beautiful green colour. Japanese mugwort was also in season when we went back to Japan to see Sakura Cherry blossom flower.

So that is going to wrap this up with this special food japanese kusa (mugwort) mochi recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!