Kusa mochi

Kusa mochi

Alternative names	Yomogi mochi
Type	Wagashi
Place of origin	Japan
Main ingredients	Mochi, yomogi leaf; red bean paste
Food energy (per serving)	150 (for 50g) kcal
Cookbook: Kusa mochi   Media: Kusa mochi

Kusa mochi (草餅, lit. "grass mochi"), also known as kusamochi or yomogi mochi, is a Japanese sweet. It is made from mochi and leaves of yomogi, also known as Japanese mugwort. Because Japanese mugwort is kneaded into the mochi, kusa mochi takes on a vivid green color. The greenness of it depends on the amount of Japanese mugwort blended in the mochi. It is also beneficial as medicinal food.

History[]

Jersey cudweed

The custom to knead Japanese mugwort was transmitted from the Chinese.^[1] Documents state that nobles were eating kusa mochi during palace events in the Heian era.^[1] It used to be made with Jersey cudweed before the Heian era.^[2] However, since the Heian era, people started to make kusa mochi using Japanese mugwort (or yomogi) because of its capability to boost fertility and as medicinal food was discovered.^[1] Another purported reason for the change in ingredients was because Jersey cudweed is called Haha-ko-gusa which literally translates to "mother-and-child grass".^[3] As kusa mochi was enjoyed with a purpose of wishing for the health and well-being of mother and her children, it was considered ominous to knead jersey cudweed into the mochi.^[3]

Since the Edo-era, kusa mochi began to be used as offering for Hinamatsuri (the Girl's Festival).^[1] The reason it was chosen as the offering was because of the vivid green color that represents fresh verdure.^[1] Another reason why it was chosen as an offering is because of the medicinal power of Japanese mugwort.^[4] Japanese mugwort is known for its vitality, which makes it difficult to eradicate.^[1] Kusa mochi was used as an offering with a desire of health and longevity.^[1]

As medicinal food[]

Japanese mugwort (also known as yomogi)

The idea of food being fundamentally connected to medication has been present for a long time.^[5] The Japanese mugwort, which is the main ingredient of kusa mochi, has a history of at least 2,500 years of medicinal use.^[5] In one piece of Japanese ancient literature, it is stated that Japanese mugwort can be used as a hemostatic, a medicine for diarrhea, and for miscarriage prevention, and these uses are still put to practical use today.^[5] Japanese mugwort has many active ingredients that are beneficial to the body, such that it is also known as "the queen of herbs".^[4] Some of its components are dietary fiber, chlorophyll, vitamin B1 and vitamin B2.^[4] Some of its effects are preventing constipation, ameliorating the intestinal environment, and having antioxidant action.^[6] Research done in by the Hokkaido Tokachi Area Regional Food Processing Technology Center has claimed that Japanese mugwort is effective in improving blood flow.^[6] It is said that it helps expand the blood vessels and thus effective for people with bad circulation.^[6]

The Japanese mugwort is a member of the asteraceae plant family, which some people have allergies to.

See also[]

• Qingtuan, the original Chinese form of this dish, also consumed during the spring
• Caozai guo, the Taiwanese form

References[]

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