It’s hard to explain the flavor… it’s sort of licorice-like… but milder, and it has this… kind of tarragon flavor to it – but not quite. BTW, just in case your readers interest, Korean supermarkets do sell mugwort powder. in Japan.  (It doesn’t have to be perfect… just somewhat flat and spread out enough that you can wrap a ball of red bean paste.). I tried this yesterday. A version made with kusa mochi (草餅), which is mochi flavored with mugwort. However, since I have to use the powder instead of the real leave extract, the flavor doesn’t come out at all and the color is not as nice as your . Yomogi 蓬, also known as Artemisia princep botanically, is an aromatic herb from the leaves of the Japanese Mugwort plant. 8. The texture of the dough is really good..chewy. Sep 12, 2014 - kusa-mochi or yomogi-mochi (Japanese mugwort mochi) Yes… it seems that the only place you can get yomogi is from Japanese people who happen to have it growing in their backyard. Finely chop the yomogi with a knife and then grind it into a paste with a pestle and mortar. All you need is a microwave! I have been reading different accounts on when it is a good time to pick it, and I am a bit confused. In a medium bowl, whisk together the rice flour, sugar, baking powder and matcha powder. Of course by now, I will try your recipe. In this post, I will show you how to make both Yomogi Daifuku and Kusa Mochi. I have been waiting for spring since I got to Japan for yomogi. If you do, this recipe is for you today :) During winter holiday, I made some sweets for my family, it’s alyays nice to share the home made food/sweets with peaple y…  Your mochi is done when it is molten and doesn’t have a grainy taste. http://www.tradewindsfruitstore.com/servlet/the-1085/Artemisia-princeps–dsh–Yomogi/Detail, Mugwort aka Artemisia | Aliens in This World, Apple Pie Mochi and Pumpkin Pie Mochi — The 350 Degree Oven, Daifuku Mochi (Microwave Mochi with Sweet Red Bean filling) — The 350 Degree Oven, Pistachio Pudding Cake (Moist Pudding Cake Recipe made with Boxed Cake Mix), Chocolate Mochi Brownies (made with rice flour – gluten free), Leftover Prime Rib Roast Beef Stew (crock pot or slow cooker recipe), Japanese Cream Pan (Japanese custard filled sweet bread buns), Parmesan Creamed Spinach (Ruth’s Chris Creamed Spinach copycat recipe), Homemade Pineapple Jam (and how to water bath can your jam for longer-term storage), How to make homemade Cannoli shells and filling, The secret to making perfect Flan (Crème Caramel), Homemade Azuki Bean Ice Cream (Sweet Red Bean Ice Cream), How to butcher (trim and cut) a whole beef tenderloin (a.k.a. Hi Mika, Have you ever tried to make mochi ice cream? These flours give different textures. What is your taste like? 04.03.2015 - Do you like sweets Mochi? While yomogi is EVERYWHERE in Japan… I had a really hard time finding it here in the USA – even here in California where there is a large Japanese population. 15.  This is a very vigorous plant that grows like a weed all over Japan.  Wash the fresh yomogi leaves. Synchronous Fireflies. Right now, my Yomogi plant is green and lush – as it has been all winter long (San Diego). I wrote about the use of kuzu powder in the _goma dofu_ (sesame tofu) recipe. kusa-mochi has 65 repositories available. More experiences in Japan.  Add 1 drop of green food coloring, if desired. If you do, this recipe is for you today :) During winter holiday, I made some sweets for my family, it's alyays nice to share the … Hi Sherry, I wouldn’t use the stove… the heat will be too concentrated on the stove top and the bottom will probably burn. Maybe start off with a tablespoon mixed into the 1.5 c. water (I would use warm water to make it dissolve better) – then taste it and see how strong the flavor is. Daifuku (大福) or Daifuku Mochi (大福餅) is a type of wagashi (和菓子), Japanese sweets.  Dust the sealed edge with a little bit of the dusting powder, and turn over so the pinched/sealed edge is on the bottom.  It has a unique and amazing flavor that I adore! I’m not sure at what specific time Yomogi will sprout and grow in your area. I have Western mugwort, and have been adding a leaf or two to rice when cooking it. Be careful not to spread the mochi too thin, because then your koshian filling will break through the mochi when you are wrapping it. It is most commonly used in Japanese confectionery Wagashi such as Kusa Mochi (or 'grass cake'), and Hanami Dango. [...]. Soft and chewy Japanese dessert. Kusa mochi is a sweet Japanese treat made with glutinous rice flour infused with mugwort paste. The dough is done when it’s surface is glossy, molten and doesn’t have a grainy taste.  In the end, I decided to buy yomogi seeds online, and grow my own plant (which is why this “spring” confection is being featured on my blog during summer – it took awhile for my plants to grow to the point where I could harvest enough leaves). This mochi is also used in a variation of daifuku called Yomogi Daifuku. 5 Loosely cover the bowl with plastic foil, then microwave for a minute on medium. For more info please access vi's website. They are sold in Dazaifu only once a month. Mix the boiling water with the glutinous rice flour, drained mugwort, maltose and Demerara sugar, knead it until it becomes soft. lol!  Meanwhile, scoop the red bean paste (using a cookie scoop) into 12 balls. Native to China, Korea and Japan, it is an Asian plant species in the sunflower family. 10. 6. Therefore, Joshinko is added to make the right dango texture. 14. A tradition of boy's or girl's day. sounds right. Grease an 8-inch square glass pan. At spawning, it bursts out from the Monster Box all at once, landing around the box with slight delays.  Dust a little bit of the mochi dusting powder on the surface of a large cutting board.  Microwave the mochi for 8-10 minutes on high. Sticky, chewy mochi Taiwanese/Japanese style. ( I use 2 tablespoons and a bit of food color). Remember that dried, powdered herbs are always stronger than their fresh counterpart, so you use much less!  Strain the yomogi juice into a measuring cup.  (If you want plain Kusa Mochi (草餅), then just slice into 24 squares at this point, roll in dusting powder, and sprinkle with kinako (soy bean flour). It is most commonly used in Japanese confectionery Wagashi such as Kusa Mochi (or 'grass cake'), and Hanami Dango. 1. 12. I got 1 lb bag for 7.99. in their flour section. Served with sweet soybean flour as a topping, Kusa-mochi is made with powder from the leaves of Japanese mugwort. First of all, thank you sooo much for sharing this recipe. Speaking of Winter, today’s comforting dish of stuffed kousa is a family recipe that has been passed down from generation to generation. 6. It is the default monster type that players can fight with and 20 of them exist when a game is started.  I’ve been dying to make this mochi for months now… but you can’t make yomogi mochi without yomogi! SO I was wondering if you could help me out or point to a good resource online on how to identify it.  There is a reason why the direct translation of “kusa mochi” means “WEED mochi” or “grass mochi” in Japanese….  If you store in the refrigerator, it will get hard – but you can soften slightly by microwaving at 15 second intervals until soft again. Since our weather patterns here have been so odd, it’s likely that weather patterns everywhere have changed a bit this year… so I don’t know??? Squeeze out all the water to remove the bitter flavour. Miss Aica June 10, 2014 at 5:35 am.  (I love my Blendtec Blender… 15-20 seconds on speed 6 pulverizes the leaves perfectly… this is seriously the best blender I have ever used! Şifre *. Place a round 1 to 2 teaspoon scoop of koshian filling near the bottom center of your oblong mochi. A popular Japanese sweet, Daifuku is a small round mochi stuffed with sweet red bean paste.  Set aside. Even though it can be eaten plain, it is often incorporated with other ingredients and wrapped around various fillings.  It is a member of the Asteroideae – the same subfamily that contains tarragon, sagebrush (NOT sage… which is from the mint family), and wormwood (flavoring for Absinthe). If you really want to know, it’s not too late to buy yomogi seeds and plant them… probably will take a few months to grow. Hi Amy, I’m not sure… When I was looking for yomogi, I was mainly looking for fresh leaves… it didn’t occur to me to look for the powdered version until I was unable to find fresh leaves anywhere. 3.  (Be careful – it really is like lava… it will hurt if you get it on your skin because it is VERY hot at this point.) The texture is somewhere in between gelatin and mochi made from rice flour - wobbly but not too sticky.  A few years back, my dad had yomogi growing in his backyard… but got rid of it, since he didn’t really use it… and because he needed the space for tomatoes and peppers.  (Reserve the drained yomogi pulp.). Reserve the drained mugwort pulp. Kusa-dango and Kudzu mochi. When you make dango with the only shiratamako, the texture tends to be too soft.  Place the cooked yomogi and about 1 1/2 c. the cooking water (save the rest of the green cooking water) into a blender, and blend until smooth. The glutinous rice is soaked, steamed, and pounded; then it is allowed to dry until it is firm enough to slice. Divide the dough into 8 equal portions. Enjoy your yomogi – I hope you like the flavor as much as I do! I think your best bet is too google search (for images) the scientific name for Yomogi: Artemisia princeps. Add the 1.5 c. of green yomogi water, and stir with a whisk until uniformly combined (no lumps). Gently squeeze any excess water out of the yomogi. Take about 2 to 3 tablespoons of mochi and spread on your palm in an oblong shape about 2 1/2 inches long. Years ago my Japanese friend Glenn told me mochi w/soy sauce & sugar was a favorite treat, I’ll have to ask if he ever had Kusa mochi! 13. - Ichigo daifuku (イチゴ大福) A variation containing strawberry and sweet filling, most commonly anko, inside a small round mochi. 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