{"id":9047,"date":"2026-03-10T00:11:00","date_gmt":"2026-03-09T15:11:00","guid":{"rendered":"https:\/\/minoyo.co.jp\/?p=9047"},"modified":"2026-09-17T15:42:32","modified_gmt":"2026-09-17T06:42:32","slug":"kuzumochi-recipe","status":"publish","type":"blog","link":"https:\/\/minoyo.co.jp\/en\/blog\/kuzumochi-recipe\/","title":{"rendered":"\u845b\u9905\u306e\u4f5c\u308a\u65b9\uff5c\u95a2\u6771\u3068\u95a2\u897f\u3067\u539f\u6599\u304c\u9055\u3046\u7406\u7531"},"content":{"rendered":"

\"\u845b\u9905\u306e\u4f5c\u308a\u65b9\uff5c\u95a2\u6771\u3068\u95a2\u897f\u3067\u539f\u6599\u304c\u9055\u3046\u7406\u7531\"<\/p>\n

When it comes to summer wagashi, few are as iconic as translucent kuzu mochi.<\/p>\n

\u3077\u308b\u3093\u3068\u3057\u305f\u98df\u611f\u3068\u3001\u3072\u3093\u3084\u308a\u3068\u3057\u305f\u53e3\u5f53\u305f\u308a\u304c\u590f\u306e\u6691\u3055\u3092\u5fd8\u308c\u3055\u305b\u3066\u304f\u308c\u307e\u3059\u3002\u845b\u9905\u306e\u306a\u3081\u3089\u304b\u3055\u3068\u900f\u660e\u611f\u306f\u3001Hon-kuzu powder<\/a>\u306e\u9078\u3073\u65b9\u3001\u7df4\u308a\u65b9\u3001\u52a0\u71b1\u4e2d\u306e\u6e29\u5ea6\u7ba1\u7406\u3067\u6c7a\u307e\u308a\u307e\u3059\u3002<\/p>\n

\u3053\u306e\u8a18\u4e8b\u3067\u306f\u3001\u4eac\u83d3\u5b50\u539f\u6750\u6599\u3092\u6271\u3046\u7f8e\u6fc3\u4e0e\u306e\u77e5\u898b\u3092\u3082\u3068\u306b\u3001\u304a\u5ba2\u69d8\u306b\u559c\u3070\u308c\u308b\u6dbc\u83d3\u5b50\u4f5c\u308a\u306e\u79d8\u8a23\u3092\u304a\u4f1d\u3048\u3057\u307e\u3059\u3002\u548c\u83d3\u5b50\u5e97\u3084\u88fd\u83d3\u30e1\u30fc\u30ab\u30fc\u306e\u65b9\u3005\u304c\u3001\u590f\u306e\u5b9a\u756a\u5546\u54c1\u3068\u3057\u3066\u81ea\u4fe1\u3092\u6301\u3063\u3066\u63d0\u4f9b\u3067\u304d\u308b\u845b\u9905\u3092\u4f5c\u308b\u305f\u3081\u306e\u3001\u5b9f\u8df5\u7684\u306a\u30ce\u30a6\u30cf\u30a6\u3092\u3054\u7d39\u4ecb\u3057\u3066\u3044\u304d\u307e\u3057\u3087\u3046\u3002<\/p>\n

\n

What Is Kuzu Mochi? Understanding the Difference Between Fermented and Non-Fermented<\/h2>\n

\"\u845b\u9905\u306e\u900f\u660e\u611f\u3068\u7f8e\u3057\u3044\u98df\u611f\"<\/p>\n

Kuzu mochi can be broadly divided into two types.<\/p>\n

\u4e00\u3064\u306f\u672c\u845b\u7c89\u3092\u4f7f\u3063\u305f\u95a2\u897f\u98a8\u306e\u845b\u9905\u3002\u3082\u3046\u4e00\u3064\u306f\u5c0f\u9ea6\u6fb1\u7c89\u3092\u767a\u9175\u3055\u305b\u305f\u95a2\u6771\u98a8\u306e\u300c\u4e45\u5bff\u9905\u300d\u3067\u3059\u3002\u672c\u845b\u7c89\u3092\u4f7f\u3063\u305f\u845b\u9905\u306f\u3001\u845b\u7c89\u3068\u6c34\u3001\u7802\u7cd6\u3092\u6df7\u305c\u3066\u52a0\u71b1\u3057\u3001\u900f\u660e\u3067\u3077\u308b\u3093\u3068\u3057\u305f\u98df\u611f\u306b\u4ed5\u4e0a\u3052\u307e\u3059\u3002\u4e00\u65b9\u3001\u95a2\u6771\u306e\u4e45\u5bff\u9905\u306f\u5c0f\u9ea6\u6fb1\u7c89\u3092\u9577\u671f\u9593\u4e73\u9178\u767a\u9175\u3055\u305b\u305f\u539f\u6599\u3092\u4f7f\u7528\u3057\u3001\u72ec\u7279\u306e\u98a8\u5473\u3068\u98df\u611f\u3092\u6301\u3064\u306e\u304c\u7279\u5fb4\u3067\u3059\u3002<\/p>\n

\u767a\u9175\u3055\u305b\u305f\u4e45\u5bff\u9905\u306f\u3001\u767a\u9175\u7531\u6765\u306e\u72ec\u7279\u306e\u9178\u5473\u3068\u9999\u308a\u3092\u6301\u3064\u306e\u304c\u7279\u5fb4\u3067\u3059\u3002<\/p>\n

This article will focus mainly on the method for making Kansai-style kuzu mochi with hon-kuzu powder.<\/p>\n

\n

How You Choose Your Hon-kuzu Powder Determines the Finish<\/h2>\n

Identifying High-Purity Hon-kuzu Powder<\/h3>\n

The first step in making kuzu mochi is choosing good-quality hon-kuzu powder.<\/p>\n

Commercially available kuzu powder ranges widely, from 100% pure hon-kuzu powder to blended products mixed withpotato starch<\/a>\u3084\u30b3\u30fc\u30f3\u30b9\u30bf\u30fc\u30c1\u3092\u6df7\u305c\u305f\u6df7\u5408\u54c1\u307e\u3067\u3042\u308a\u307e\u3059\u3002\u672c\u845b\u7c89\u306f\u845b\u306e\u6839\u304b\u3089\u63a1\u53d6\u3055\u308c\u308b\u6fb1\u7c89\u3067\u3001\u63a1\u53d6\u91cf\u304c\u5c11\u306a\u304f\u624b\u9593\u304c\u304b\u304b\u308b\u305f\u3081\u3001\u4fa1\u683c\u306f\u9ad8\u3081\u3067\u3059\u3002\u3057\u304b\u3057\u3001\u305d\u306e\u5206\u3001\u900f\u660e\u611f\u3068\u5f3e\u529b\u6027\u306b\u512a\u308c\u3001\u306a\u3081\u3089\u304b\u306a\u98df\u611f\u3092\u5b9f\u73fe\u3067\u304d\u307e\u3059\u3002<\/p>\n

When choosing hon-kuzu powder, always check the ingredient labeling. Choosing a product clearly marked \"100% hon-kuzu powder\" is the shortcut to a professional finish. With blended products, the translucency and texture are inferior, making it difficult to bring out the true appeal of kuzu mochi.<\/p>\n

Storage and Freshness Management<\/h3>\n

Hon-kuzu powder dislikes moisture. After opening, place it in an airtight container and store it in a cool, dark place. Because absorbing moisture makes it prone to clumping and harder to dissolve, the key is to bring it back to room temperature before measuring it out for use.<\/p>\n

\"\u672c\u845b\u7c89\u306e\u9078\u3073\u65b9\u3068\u4fdd\u7ba1\u65b9\u6cd5\"<\/p>\n

\n

The Kneading Technique That Produces a Smooth Texture<\/h2>\n

How You Mix with Water Is the Key to Success<\/h3>\n

The most important step in making kuzu mochi is the process of mixing the kuzu powder with water.<\/p>\n

Because kuzu powder does not dissolve easily in water, it must be thoroughly dissolved before heating. After adding the kuzu powder and water to a pot, mix carefully with a whisk or rubber spatula so that no lumps remain. At this point, since the kuzu powder tends to settle to the bottom, it is important to keep stirring right up until you begin heating.<\/p>\n

If the mixing is insufficient, lumps may form during heating or the translucency may be lost. If lumps remain, straining the mixture through a mesh ladle or tea strainer will produce a smooth finish.<\/p>\n

Timing of Heating and Kneading<\/h3>\n

Once the kuzu powder and water are mixed, place the pot over medium heat and begin heating.<\/p>\n

\u934b\u5e95\u304b\u3089\u7d76\u3048\u305a\u6df7\u305c\u7d9a\u3051\u3066\u304f\u3060\u3055\u3044\u3002\u6728\u3058\u3083\u304f\u3057\u3092\u934b\u5e95\u306b\u5f53\u3066\u3001\u5186\u3092\u63cf\u304f\u3088\u3046\u306b\u529b\u3092\u5165\u308c\u3066\u3088\u304f\u7df4\u308a\u6df7\u305c\u307e\u3059\u3002\u52a0\u71b1\u304c\u9032\u3080\u3068\u3001\u845b\u7c89\u304c\u900f\u660e\u306b\u306a\u308a\u59cb\u3081\u3001\u7c98\u308a\u304c\u51fa\u3066\u304d\u307e\u3059\u3002\u3053\u306e\u6642\u3001\u7126\u304c\u3055\u306a\u3044\u3088\u3046\u306b\u6ce8\u610f\u3057\u306a\u304c\u3089\u3001\u3057\u3063\u304b\u308a\u3068\u7df4\u308a\u7d9a\u3051\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n

Once it becomes translucent, reduce to low heat and knead until it develops a sheen and elasticity. Neglecting this step results in a hard texture or insufficient translucency. Kneading until the kuzu powder becomes completely translucent and heavy is the secret to a professional finish.<\/p>\n

\n

Temperature Control for Beautiful Translucency<\/h2>\n

Controlling the Heating Temperature<\/h3>\n

The translucency of kuzu mochi is determined by managing the heating temperature.<\/p>\n

The basic approach is to heat over medium heat at first, then switch to low heat just before boiling. If you heat rapidly over high heat, the kuzu powder will not heat evenly and the translucency will be lost. It can also cause scorching, so pay the utmost attention to the heat level.<\/p>\n

The time it takes to become translucent varies depending on the amount of kuzu powder and the heat, but is generally around 10 to 15 minutes. When it turns translucent and glossy, it's time to remove it from the heat.<\/p>\n

The Cooling Method Changes the Texture<\/h3>\n

The cooling method after heating also affects the quality of the kuzu mochi.<\/p>\n

Once you pour it into a mold, we recommend chilling it rapidly by submerging the entire mold in ice water. Cooling it slowly can cause the surface to turn whitish. Rapid cooling allows you to maintain translucency while achieving a bouncy texture.<\/p>\n

When chilling in the refrigerator, cool it in the mold and cut it into portions only after it has completely set. When cutting, wetting the knife with water as you go produces a clean finish.<\/p>\n

\"\u845b\u9905\u306e\u52a0\u71b1\u3068\u51b7\u5374\u306e\u5de5\u7a0b\"<\/p>\n

\n

Finishing with the Traditional Flavor of Kinako and Kuromitsu<\/h2>\n

What brings out the deliciousness of kuzu mochi is kinako (roasted soybean flour) and kuromitsu (brown sugar syrup).<\/p>\n

\u304d\u306a\u7c89\u306f\u3001\u5927\u8c46\u3092\u7119\u714e\u3057\u3066\u7c89\u306b\u3057\u305f\u3082\u306e\u3067\u3001\u9999\u3070\u3057\u3044\u98a8\u5473\u304c\u845b\u9905\u306e\u6de1\u767d\u306a\u5473\u308f\u3044\u3092\u5f15\u304d\u7acb\u3066\u307e\u3059\u3002\u7f8e\u6fc3\u4e0e\u3067\u306f\u3001\u4f0f\u898b\u306e\u5927\u8c46\u7119\u714e\u6240\u3067\u56fd\u7523\u5927\u8c46\u3092\u7119\u714e\u30fb\u88fd\u7c89\u3057\u305f\u300c\u7f8e\u6fc3\u4e0e\u304d\u306a\u3053\u300d\u3068\u300c\u7f8e\u6fc3\u4e0e \u6df1\u714e\u308a\u304d\u306a\u7c89\u300d\u3092\u6271\u3063\u3066\u3044\u307e\u3059\u3002\u7119\u714e\u5ea6\u304c\u9ad8\u3044\u307b\u3069\u9999\u3070\u3057\u3055\u304c\u5897\u3057\u3001\u845b\u9905\u3068\u306e\u76f8\u6027\u3082\u826f\u304f\u306a\u308a\u307e\u3059\u3002<\/p>\n

Kuromitsu is a sweet syrup made by simmering and dissolving brown sugar. Put brown sugar and water in a pot, bring to a boil, then strain to make it smooth. Adding honey deepens the richness and body. Pour the cooled kuromitsu over the kuzu mochi and dust it with kinako to complete a traditional kuzu mochi.<\/p>\n

The balance of kinako and kuromitsu can be adjusted to your customers' preferences. Using more kinako brings out the fragrance, while using more kuromitsu highlights the sweetness.<\/p>\n

\n

\u30c0\u30de\u3084\u767d\u6fc1\u304c\u51fa\u305f\u3068\u304d\u306e\u5bfe\u51e6\u3068\u4fdd\u5b58<\/h2>\n

Common Failures and How to Prevent Them<\/h3>\n

A common failure in making kuzu mochi is the formation of lumps.<\/p>\n

This is caused by not mixing the kuzu powder and water thoroughly. It can be prevented by fully dissolving the kuzu powder before heating and stirring constantly during heating. If lumps do form, strain the mixture through a mesh ladle before pouring it into the mold.<\/p>\n

Another failure is a lack of translucency. This is caused by insufficient heating or by too high a heat. It is important to heat slowly over medium heat and knead firmly until it becomes translucent.<\/p>\n

\u8ca9\u58f2\u3059\u308b\u3068\u304d\u306e\u4fdd\u5b58\u6e29\u5ea6\u3068\u671f\u9650<\/h3>\n

\u672c\u845b\u306e\u845b\u9905\u306f\u4f5c\u308a\u305f\u3066\u304c\u6700\u3082\u304a\u3044\u3057\u304f\u3001\u51b7\u8535\u3059\u308b\u3068\u6fb1\u7c89\u306e\u8001\u5316\u3067\u767d\u304f\u786c\u304f\u306a\u308a\u3084\u3059\u3044\u83d3\u5b50\u3067\u3059\u3002\u8ca9\u58f2\u3059\u308b\u5834\u5408\u306f\u3001\u60f3\u5b9a\u3059\u308b\u6d41\u901a\u30fb\u8ca9\u58f2\u6761\u4ef6\u3067\u4fdd\u5b58\u8a66\u9a13\u3092\u884c\u3044\u3001\u671f\u9650\u3068\u4fdd\u5b58\u6e29\u5ea6\u3092\u6c7a\u3081\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n

\"\u845b\u9905\u306e\u76db\u308a\u4ed8\u3051\u3068\u4fdd\u5b58\u65b9\u6cd5\"<\/p>\n

\n

Conclusion: Authentic Kuzu Mochi Made with Minoyo's Ingredients<\/h2>\n

Making kuzu mochi begins with choosing your hon-kuzu powder.<\/p>\n

By using high-purity hon-kuzu powder and carefully attending to how you mix it with water, the timing of heating and kneading, and temperature control, you can complete a kuzu mochi with a smooth, bouncy texture. Finished with kinako and kuromitsu, it will be a treat that delights many customers as a cooling summer sweet.<\/p>\n

\u7f8e\u6fc3\u4e0e\u3067\u306f\u3001\u4eac\u83d3\u5b50\u539f\u6750\u6599\u3092\u5e45\u5e83\u304f\u53d6\u308a\u6271\u3063\u3066\u3044\u307e\u3059\u3002\u672c\u845b\u7c89\u3092\u306f\u3058\u3081\u3001\u56fd\u7523\u5927\u8c46\u3092\u81ea\u793e\u7119\u714e\u3057\u305f\u304d\u306a\u7c89\u3001\u845b\u9905\u3092\u624b\u8efd\u306b\u88fd\u9020\u3067\u304d\u308b\u30df\u30c3\u30af\u30b9\u7c89\u300c\u53cb\u30b7\u30ea\u30fc\u30ba\u300d\u306a\u3069\u3001\u548c\u83d3\u5b50\u4f5c\u308a\u306b\u4f7f\u3046\u539f\u6599\u3092\u63d0\u4f9b\u3057\u3066\u3044\u307e\u3059\u3002<\/p>\n

Please make use of Minoyo's ingredients to create kuzu mochi that customers love as a summer staple. For details, please visitMinoyo<\/a>\u306e\u516c\u5f0f\u30b5\u30a4\u30c8\u3067\u3054\u78ba\u8a8d\u3044\u305f\u3060\u3051\u307e\u3059\u3002<\/p>\n\n

\ud83d\udce6 Related Minoyo Products<\/p>