Photo by
ChingHua Chung
Served with sweet soybean flour as a topping, Kusa-mochi is made with powder from the leaves of Japanese mugwort. It is considered to be the taste of spring so give it a try!
Traditionally eaten in spring, "grass mochi" is a true delight
ChingHua Chung
Served with sweet soybean flour as a topping, Kusa-mochi is made with powder from the leaves of Japanese mugwort. It is considered to be the taste of spring so give it a try!
