Kusa Mochi are green mochi filled with anko, sweet red bean paste. The vibrant green color comes from yomogi, Japanese mugwort, which is mixed directly into the dough. Yomogi is a traditional ingredient in Japanese cooking and is often associated with various health benefits. The name Kusa Mochi literally means grass mochi. Kusa is Japanese for grass or herb, a reference to the yomogi mixed into the dough.
It was my friend Ehsan who introduced me to Kusa Mochi many years ago. We bought them at Minamoto Kitchoan, which at the time had a store in New York, and it was love at first bite. The flavor is lightly herbal with a depth that’s easy to get hooked on.
Kusa Mochi is a seasonal wagashi, traditional Japanese confectionery, most closely associated with spring. The shape varies, from the classic round mochi to flatter, half moon versions, and little rectangular blocks. A good Kusa Mochi has just enough anko to bring sweetness, without overpowering the fresh, grassy notes of the yomogi.
Read my blog post about Minamoto Kitchoan in Tokyo
Curious about making your own mochi?
Recipe: Ichigo Daifuku – Mochi with fresh strawberries
