vol.212【お家で作ろう！】短時間でカンタン❗️黒蜜&きな粉で上品に❗️シンプルな葛餅（くずもち）の作り方 How to make Kudzu Mochi.

vol.212【お家で作ろう！】短時間でカンタン❗️黒蜜&きな粉で上品に❗️シンプルな葛餅（くずもち）の作り方 How to make Kudzu Mochi.

#Honkuzu #Kuromitsu #Kinako #Japanese sweets making #Kuzumochi This time, we will introduce “Kuzumochi”, a sweet that is extremely simple and can be made in a short time using Honkuzu. It is a cool confectionery that is perfect for summer. One of our viewers asked for a recipe using soybean flour! and we have created this recipe. Thank you very much. Kuzumochi is only kudzu powder and water so that you can enjoy the original taste and texture of kuzu. And I also included a recipe for black honey and soybean flour to match it. Check out the combination of black honey and soybean flour! It is a delicious Japanese sweet that goes well with cold tea like summer. It’s not difficult. Fresh and chewy kuzumochi. Please take a look to the end. In the second half, please take a look at the 30-second sui-sui column. Oike, Kawaramachi, Nakagyo-ku, Kyoto City Gion Festival “Yamahoko Cruise” Naginatahoko If you want to increase your cooking repertoire, please subscribe to our channel. Making kuzumochi, adding black honey and soybean flour It is a measurement of black honey. 100g of brown sugar in a pan. Add 50g of water. This is OK. Next is soybean flour. In a bowl, 1 tablespoon of soybean flour. 1 tablespoon of white sugar. A little salt. I will mix it with this. Adding salt to the soybean flour makes it sweeter and more delicious. It is a contrast effect. This completes the soybean flour. Put the pot on the fire. The first is medium heat. Heat while mixing with a wooden spatula. As you heat it, bubbles will come out. Boil slowly over low heat until thickened. Thickening is OK if it looks like this. Set the tea strainer in the bowl and strain the boiled black honey. This produces a smooth black honey. This completes Kuromitsu. Please cool slowly at room temperature. Making kuzumochi Weighing and preparing kuzumochi Preparation for Kuzumochi. 50g of Honkuzu in a bowl. 250g of water. The ideal ratio of water to 1 for this kudzu is 5. Dissolve Honkuzu in water with a whisk. Prepare a pot and strain it with a tea strainer. Pour about 40 °C lukewarm water into a large bowl. In it, prepare a flat vessel to receive the kuzumochi. Now, let’s knead the kuzumochi. You can do it right away. Knead the main kudzu with water. From here, it’s important to be quick. Put the pot on the fire. It’s high heat. With a rubber spatula, slowly mix from the bottom as if writing a “no” character from the surroundings. Honkuzu is cooked over high heat to increase its elasticity and give it a firmer texture. Since it is a high heat, be conscious of mixing it from the bottom of the pot so as not to burn it. When it becomes transparent and bubbles pop out, switch to low heat. That? The fire is out… Knead on low heat for about 2 minutes. In this state, spread it on a flat container soaked in lukewarm water. Flat vessels can be left wet. Spread the cooked kuzumochi. Like slime (laughs) As it is, put it in lukewarm water to lower the temperature of Kuzumochi. If Kuzumochi is cooled too much, it will turn white due to its transparency. Cold water is NG at this point. That is why the temperature is lowered with lukewarm water. Use a card to put Kuzumochi in lukewarm water. When the temperature reaches the point where you can scoop it by hand, go to the cutting board. It’s about the size, so divide it into 12 parts. Next, soak it in cold water (tap water temperature) and let it cool for about 1 minute. The transparency has increased. It looks delicious as a purun. Open it in a colander in a slightly warm state. It’s done. Serve on a plate. Kuzumochi with black honey and soybean flour This time, I will serve it on a cool plate. It’s so purun. Sprinkle with soybean flour, if you like. I put a lot on it. (laughs) And if you sprinkle black honey, The plump kuzumochi is complete. Thank you for watching our recipe video. I want to make it! looks delicious! If you think so, please press the high rating button! It was very hot during the shooting, so I prepared cold tea. Also, for those who would like to continue to see “HISUI Couple’s SuiSui Recipe”, I would appreciate it if you could subscribe to the channel! It will be encouraging! I’ll enjoy the tasting. Serve on a cool plate to make it cooler. Munch, munch, munch…. Ah, happiness. It’s plump, soft and has a good kudzu. It is perfect for combining black honey and soybean flour, and cold tea. It’s very delicious. Four isn’t enough. .. .. (smile) The story of the Suisui column “Honkuzu” Kuzu-yu, Kuzukiri, Kuzu-mochi and other ingredients that have been familiar to us for a long time, Kuzu. The raw material is the roots of “kuzu” that grow wild in mountains and fields. The starch in the root, refined many times, is called kudzu powder. Kuzu, which is also the seven herbs of autumn. The magenta flowers come in autumn. Of all the kudzu powder, 100% kudzu is called “honkuzu”. Called “white gold”, it is very valuable and expensive. Yoshino Motokuzu, which can be obtained in Yoshino, Nara Prefecture, is the finest kudzu. The texture, transparency and flavor are the result of craftsmanship. Kudzu powder is said to have the effect of warming the body and conditioning the gastrointestinal tract. In Japan, it has been used in Chinese herbs and vegetarian dishes and has been useful. Kuzu has a unique plump texture when heated. Desserts made with kudzu are perfect for dealing with the coldness of summer. Yoshino Kuzu is the finest product in “Kuzu”, which is also the seven herbs of autumn. Dessert using this kudzu for measures against poor circulation in summer! It’s the usual calculator time. Costing is in progress…. Kuzumochi, 257 yen for 3 people. How much is it for one person? Kuzumochi was 86 yen for one person.

#本葛 #くずもち #和菓子 #甘いもの
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第２１２回目のレシピ動画です。
視聴者さまに『きな粉を使ったレシピを❗️』
とリクエストを頂き今回の企画とさせていた
だきました。
リクエスト頂きましたMi Taさま、
いつも有難うございます。

短時間でできる和菓子をご提案させていただ
きます。同時に黒蜜ときな粉の配合も盛り込
みました。
これで夏を楽しみましょう。
納涼レシピ『葛餅（くずもち）』です。

葛粉を購入する際は、『本葛』と表記のもの
を購入するようにして下さい。
原材料が100％葛粉のため葛本来の風味と
ぷるんとした弾力を楽しめます。
動画に練り上げるポイントを表記しました。
短時間でできる和菓子なので何度も作りた
くなります。夏の暑い時期にこの涼果です。
ポイントを押さえながら解説していきます。

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■吉野本葛　
https://amzn.to/3aacaEv

■フライパン
ティファール　　
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使用用途によって使い分けでき
取っ手が外せて使い勝手が◎。
料理が楽しくなること請け合いです。

■ゴムベラ
ViV ヘラ シリコン スパチュラ ダークレッド
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赤いゴムベラは耐熱性に優れています。

■ボウル
iwaki(イワキ) 耐熱ガラス ボウル 丸型
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透明なガラスボウルは中身が確認でき大活躍。

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生菓子ですので食べる分だけその日のうちに
食べるようにしてください。
自家製の黒蜜は、硬くなることがあります。
もし硬くなったらレンジで軽く温めて混ぜる
とトロンとした状態に戻ります。

今回の作り手は妻ヒスイです。👩‍🍳
短時間&カンタンですので、是非一度作って
みてくださいね❗️

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◾️葛餅 レシピ （くずもち/3人前）
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
A)・黒糖　‥‥‥ 100g　
・水　‥‥‥ 50g　

B)・きな粉　‥‥‥ 大さじ1
・上白糖　‥‥‥ 大さじ1
・塩　‥‥‥ 少々

C)・本葛　‥‥‥ 50g
・水　‥‥‥ 250g　

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◾️Kudzumochi recipe（3 servings）
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
A)・ Brown sugar ‥‥‥ 100g
・ Water ‥‥‥ 50g

B)・ Kinako ‥‥‥ 1 tablespoon
・ Johakuto ‥‥‥ 1 tablespoon
・ Salt ‥‥‥ A little

C)・ Honkudzu ‥‥‥ 50g
・ Water ‥‥‥ 250g

＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
ヒスイの『和菓子』レシピ
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
『自家製あんこ』
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『小倉ケーキ』
▶︎https://youtu.be/7NmPNseGQ5c
『宇治抹茶のパウンドケーキ』
▶︎https://youtu.be/QFABjUBnsAQ
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▶︎https://youtu.be/jvNmEUxdy0w
『わらび餅』
▶︎https://youtu.be/ME78z5m-lq0

＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
◾️Video Chapters　
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
0:00 『葛餅（くずもち）』はこんなレシピ
1:00　黒蜜ときな粉を仕込む
2:44　本葛の計量と準備
3:56　本葛を水で練っていきます
6:46　黒蜜ときな粉でいただく
7:57　すいすいコラム
8:54　今回の『葛餅（くずもち）』は一体いくら
で作れるの？
＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿

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を心がけています。
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