Yoshino Kuzu Mochi — Translucent Arrowroot Starch Sweets

Yoshino is Japan's premier producer of kuzu (葛, arrowroot starch), a plant-based starch extracted from kudzu vine roots that grow wild in the mountains. Kuzu production is labor-intensive: roots are dug in winter, ground into pulp, soaked in cold mountain water for months to separate starch from fibers, and dried into blocks. The result is pure white starch that creates translucent, jelly-like textures when cooked. Yoshino kuzu is prized for its purity and smoothness, commanding prices 10× higher than industrial starches.

Kuzu is used in traditional sweets (kuzumochi, kuzukiri), kaiseki cuisine (thickening agent), and traditional medicine (kuzu root tea aids digestion). Kuzumochi (葛餅) are translucent cubes served chilled with kinako (roasted soybean powder) and kuromitsu (black sugar syrup) — the texture is slippery, bouncy, and refreshing, popular in summer. Yoshino's mountain shops sell fresh kuzumochi made daily. The combination of cool, smooth texture and sweet toppings creates a refined summer treat. Shops also sell blocks of pure kuzu starch (¥1,500–3,000 per 200g) for home use.