Kusa mochi (草餅): “Grass” Mochi

Kusa mochi (草餅) is a popular type of mochi that is typically made with mugwort to give it a distinct green color. It is eaten all across Japan.

Kusa mochi is also sometimes called Yomogo Mochi（よもぎ餅). In the past, Kusa Mochi and Yomogi Mochi were made with different ingredients, but these days they are usually both made with the same main ingredient (i.e. mugwort).

Kusa (草) literally means “grass” in Japanese, and is also used to reference different types of weeds and herbs. Yomogi (よもぎ) means “mugwort” in Japanese.

Read on for more interesting info about kusa mochi:

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Ingredients

The main ingredients of Kusa mochi are:

• Mugwort
• Glutinous rice flour

Mochi flour (i.e. glutinous rice flour) is mixed/kneaded together with mashed mugwort to give it a special green color.

The kusa mochi can be eaten plain as is, or with various toppings/fillings.

The most popular topping/filling are red bean paste (i.e. anko) and roasted soy bean flour/powder (i.e. kinako).

Location / Where to Eat

Kusa mochi and yomogi mochi can be found all around Japan.

It can be easily purchased at various confectionery shops, supermarkets, or even convenience stores.

It is available all year around, but most popular to eat during spring time (March to May) as this is the only time to get fresh mugwort.

It is also traditionally eaten during the popular spring festival called Hinamatsuri (“Doll’s Festival”). which celebrates the health and happiness of young girls.

Learn more about kusa mochi’s interesting history below:

History / Origin of Kusa mochi

Kusamochi it said to have originated during the Heian period (794 to 1185). During this time, kusamochi and the method to make it was introduced to Japan from China.

Originally, a spring herb called “gogyou” (ごぎょう) was used (known as Jersey cudweed in English).

During the Edo period, the tradition of making and eating kusa mochi on March 3rd (Doll’s Festival) began. The bright green color is said to resemble the fresh green of spring.

Around this time, mugwort also began being used instead of the original “gogyou”. The reason for this is said to be because gogyou was also known as “mother child grass” (母子草). It seemed like bad luck to crush a mother and her child together in order to make mochi. 😅

So, nowadays, kusamochi is almost always made with mugwort, which basically makes it the same as yomogi mochi (which literally means “mugwort mochi”).

There are still a few areas in Japan such as Okayama and Hiroshima which use the original ingredient gogyou to make kusamochi

How to make kusa mochi

The best way to try kusa mochi is simply to go to your local Japanese supermarket and buy some.

If you are not in Japan, or just want the challenge of making your own, check out this recipe from Delish Kitchen:

Simple Kusa mochi recipe (草餅)

Course: Snacks, DessertCuisine: JapaneseDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories (per piece)kcal

Total time

1

hour 

Here is a clever way to make some kusa mochi w/ red bean filing using your microwave to speed things up!

It uses non-glutinous rice flour (joshinko 上新粉) instead of the more common glutinous version (shiratamako 白玉粉). Original recipe/photos/video adapted from Delish Kitchen

Ingredients

• Joshinko (non glutinous rice flour) … 120g

• Sugar … 25g

• Mugwort powder … 1 tablespoon

• Hot water … 200cc

• Optional: Tsubuan or Anko (i.e. red bean paste) …120g

• Optional: Kinako (soy bean flour) … appropriate amount

Directions

• In a heatproof container, combine joshinko (rice flour), sugar, and yomogi powder (mugwort powder), and mix well. Add hot water and mix thoroughly.
• Cover loosely with plastic wrap and heat in a 600W microwave for 3 minutes, then mix. Cover loosely again with plastic wrap and heat in the microwave for another 2 minutes.
• Mix until it becomes a smooth, mochi-like consistency.
• Wet your hands to prevent dough from sticking, and the dough into 6 equal portions. Flatten each portion, place tsubuan (sweet red bean paste) on top and wrap it around, then shape into ball.
• Sprinkle some kinako (roasted soybean flour) on top, and enjoy!

Recipe Video

Summary

Have you ever tried kusa mochi before? What did you think of it?

Leave your thoughts and comments below!