Japanese kuzu mochi
Kuzu mochi is a traditional Japanese confection made from kuzu starch, sugar, and water, resulting in a translucent, chewy, and jelly-like texture. It is a type of wagashi (Japanese sweet) often enjoyed as a light dessert or snack. The dish originates from Japan, particularly associated with the mountainous regions where kuzu starch is harvested.
🍽️ Nutrition at a glance
Kuzu mochi is primarily a carbohydrate-rich food, providing quick energy with minimal fat and protein. A typical serving offers a moderate calorie count, around 150-200 kcal, and is a source of the mineral manganese, which supports bone health and metabolism.
Nutrition breakdown
| Calories | 160 kcal |
| Protein | 0.5 g |
| Carbs | 40 g |
| Fat | 0.1 g |
| Fiber | 0.2 g |
| Sugar | 20 g |
| Sodium | 5 mg |
| Manganese | 0.3 mg |
| Potassium | 20 mg |
| Iron | 0.2 mg |
| Magnesium | 3 mg |
| Phosphorus | 5 mg |
| Calcium | 2 mg |
Per 1 piece (80 g) · estimated, varies by recipe
💡 What's interesting
Culturally, kuzu mochi is celebrated for its unique, slippery texture and is often served during traditional tea ceremonies or seasonal festivals. Nutritionally, kuzu starch is known for its high amylose content, which can help regulate blood sugar levels and support digestive health.
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AI estimate may be inaccurate · Terms