Kuzumochi is a beloved traditional sweet in Japan, often enjoyed alongside green tea or matcha. Personally, I love its light, jelly-like texture and the way you can adjust the sweetness to your liking—just a drizzle of kuromitsu (黒蜜/ black sugar syrup) makes all the difference. It’s the perfect treat for an afternoon break. I usually pick up kuzu-mochi at the supermarket or from a wagashi (和菓子) shop, and to be honest, I’ve never really stopped to think about what it’s made of or how it’s prepared. It’s one of those everyday sweets that feels familiar and comforting—not something you’d necessarily reserve for a special occasion. I hope this post inspires you to try kuzu-mochi when you visit Japan. It’s a gentle, understated delight that offers a small moment of peace in your day.
What is kuzumochi?
Kuzumochi is written as 葛餅 or くず餅—but surprisingly, the Kansai region (Western Japan) and Kanto region (Eastern Japan) use different ingredients, and the process of making kuzu mochi is totally different. The difference is the following –
| Region | Name | Origin | Notes |
| Kansai (Western Japan) | 葛餅 (葛 = Kudzu plant, 餅 = mochi) | Made from kudzu starch. Kudzu is a climbing vine from the legume family. Kudzu starch, made from its root, originated in Yoshino, Nara. For more on the history of kudzu starch, see this detailed article Yoshino hon-kudzu. | Transparent, jelly-like texture. |
| Kanto (Eastern Japan) | くず餅 | Made from fermented wheat starch. This article describes Kanto region’s kuzu mochi: Hakkobishoku. | Milky-white, firmer texture. |
I was born and raised in Tokyo, so I’ve always been familiar with the Kanto-style kuzu-mochi. But when I visited Nara and tried the Kansai version, I was genuinely surprised—it was unlike anything I’d tasted before. Light, translucent, and delicately smooth, it left a lasting impression. What both styles of kuzu-mochi share is their light, refreshing taste and how beautifully they pair with green tea or matcha. Whether you’re enjoying the translucent Kansai version or the milky-white Kanto style, they’re both subtly sweet and gentle on the palate. You can adjust the flavor to your liking by adding kinako (きなこ/ roasted soybean powder) and kuromitsu (黒蜜/ black sugar syrup)—a drizzle or sprinkle, just the way you prefer.
Kansai region’s kuzu mochi
Kanto region’s kuzu mochi
Where to try it?
Kanto-style kuzumochi
If you’re curious about Kanto-style kuzumochi, you can often find them in the pre-packaged sweets section of supermarkets. But if you’d like to experience kuzumochi crafted by a shinise (老舗)—a long-established, traditional shop—I highly recommend Funabashiya (船橋屋).
Founded in Kameido-tenjin, Funabashiya has been making kuzumochi for generations. While their main store is in Kameido, you’ll also find their sweets at select department stores and pop-up kiosks in train stations or Funabashiya’s online store. It’s a lovely way to taste a piece of Tokyo’s culinary heritage.
Kansai-style kuzumochi
If you’re curious about Kansai-style kuzumochi, I highly recommend visiting Nara and stepping into one of its traditional Japanese cafés that serve freshly made kuzumochi. One of them is Nakanishi Yosaburo. I was genuinely impressed—not just by the delicate texture of the kuzumochi, but also by the serene atmosphere of their café. You can read more about the experience in this Nara blog. For those who don’t live in Nara or the Kansai region, there’s still a wonderful way to enjoy authentic kuzumochi: order online from the shinise (老舗) Tengyoku-do. Their website offers shipping kuzumochi, making it easy to savor the taste of Yoshino’s traditional sweets!