User:Rikooka/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)	115kcal for 1 (50g) kcal

Kusa mochi (草餅, literally meaning "grass mochi"), also known as 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 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 of Kusa Mochi

Jersey cudweed

The custom to knead Japanese mugwort was transmitted from the Chinese. Documents that state the nobles were eating kusa mochi during palace events during the Heian era. They used to make kusa mochi with Jersey cudweed before the Heian era. However, since the Heian era, people started to make kusa mochi using Japanese mugwort (or yomogi) because its capability to boost fertility and to be used as medicinal food was discovered. Another reason why people stopped using jersey cudweed as the ingredient of kusa mochi, is because it is called Hahakogusa which literally translates to mother-and-child grass. 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.

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

Kusa Mochi 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. The japanese mugwort, which is the main ingredient of kusa mochi, has a history of at least 2500 years of medicinal use. In one of Japanese ancient literature, it is stated that Japanese mugwort can be used as a hemostasis, a medicine for diarrhea, and for miscarriage prevention, and these uses are still put to practical use today. Japanese mugwort has many active ingredient that is so beneficial to our body that it is also known as "the queen of herbs". Some of its components are dietary fiber, chlorophyll, vitamin B1 and vitamin B2. Some of its effects are preventing constipation, ameliorating intestinal environment, and having antioxidant action. A research done in Hokkaido Tokachi Area Regional Food Processing Technology Center has confirmed that japanese mugwort is effective in improving blood flows. It is known that it helps expand the blood vessels and thus effective for people with bad circulation.

Caution

Even though kusa mochi is beneficial to our health, caution must be used when consuming kusa mochi for those who are allergic to asteraceae plant family, as japanese mugwort is a member of it.

See also

• qingtuan, the original Chinese form of this dish, also consumed during the spring
• caozai guo, the Taiwanese form