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Kuzumochi, the Glossary

Index Kuzumochi

is a Japanese term referring either to cakes made of (葛粉), starch derived from the root of the kuzu plant, or cakes made from Lactobacillales-fermented wheat starch (久寿餅), a speciality dish local to certain wards of Tokyo, served chilled and topped with and.[1]

Table of Contents

  1. 13 relations: Cake, Fermentation in food processing, Japan, Japanese language, Kinako, Kudzu powder, Kuromitsu, Lactic acid bacteria, Mochi, Special wards of Tokyo, Starch, Tokyo, Wheat flour.

  2. Wagashi

Cake

Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked.

See Kuzumochi and Cake

Fermentation in food processing

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions.

See Kuzumochi and Fermentation in food processing

Japan

Japan is an island country in East Asia, located in the Pacific Ocean off the northeast coast of the Asian mainland.

See Kuzumochi and Japan

Japanese language

is the principal language of the Japonic language family spoken by the Japanese people.

See Kuzumochi and Japanese language

Kinako

Kinako (黄粉 or きなこ) is roasted soybean flour, a product commonly used in Japanese cuisine.

See Kuzumochi and Kinako

Kudzu powder

Kudzu powder, called géfěn (葛粉) in Chinese, kuzuko (葛粉; くずこ) in Japanese, chik-garu (칡가루) or galbun (갈분; 葛粉) in Korean, and bột sắn dây in Vietnamese is a starch powder made from the root of the kudzu plant.

See Kuzumochi and Kudzu powder

Kuromitsu

is a Japanese sugar syrup.

See Kuzumochi and Kuromitsu

Lactic acid bacteria

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).

See Kuzumochi and Lactic acid bacteria

Mochi

is a Japanese rice cake made of, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch.

See Kuzumochi and Mochi

Special wards of Tokyo

are a special form of municipalities in Japan under the 1947 Local Autonomy Law.

See Kuzumochi and Special wards of Tokyo

Starch

Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds.

See Kuzumochi and Starch

Tokyo

Tokyo (東京), officially the Tokyo Metropolis (label), is the capital of Japan and one of the most populous cities in the world, with a population of over 14 million residents as of 2023 and the second-most-populated capital in the world.

See Kuzumochi and Tokyo

Wheat flour

Wheat flour is a powder made from the grinding of wheat used for human consumption.

See Kuzumochi and Wheat flour

See also

Wagashi

References

[1] https://en.wikipedia.org/wiki/Kuzumochi

Also known as .