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: Medium6
servings20
minutes40
minutes1
hourHere 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!
I do not know how to succeed with this recipe. Is it a misprint, rice flour? Surely it must be glutinous flour. Otherwise it won’t mix and only becomes a hard clump with lumps in it.
Hi Lisa,
Thanks for your comment/question! You need to use Japanese non-glutinous rice flour (i.e. “joshinko” 上新粉). It is made with Japanese short-grain rice, and specifically for making specific Japanese sweets like this kusa-mochi.
Joshinko is different from standard Western rice flour which is maybe meant for baking breads or other foods.
Here is a link to an example product on Amazon: https://amzn.to/3yZQ0RQ
If you want to buy from a store, perhaps look for the characters “上新粉” on the package.
Good luck! 🙂