Kuzumochi is a Japanese term referring either to mochi cakes made of kuzuko or mochi cakes made from Lactobacillales' fermented wheat starch , a speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako.
A cooling dessert perfect for all season.
The soft & refreshing clear Kuzu Mochi Uji matches well with Kinako powder.
Just leaves 2-3 hours refrigerator and it is ready to eat for your dessert.
*Please disregard the Best Before Date on image.
Kuzu dumpling(water, sugar, gelling agent(440), Kuzu powder, green tea flavour, green tea powder, acidity regulator (330),emulsifier (322), sodium caseinate, colour(140), roasted soybean powder(roasted soybean flour, sugar, salt) Allergen advice: Contain: Soybean, milk
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