But for me, I prefer the flavor of the mugwort to stand out – without any red bean distracting me. Artemesia princeps). I found some soft yomogi down by the river and it made me want to make these. Set the mochi aside on a dusted surface to cool. Bring the 2 c. water to a boil in a small saucepan. Years ago my Japanese friend Glenn told me mochi w/soy sauce & sugar was a favorite treat, I’ll have to ask if he ever had Kusa mochi! A few years back, my dad had yomogi growing in his backyard… but got rid of it, since he didn’t really use it… and because he needed the space for tomatoes and peppers. Yomogi 蓬, also known as Artemisia princep botanically, is an aromatic herb from the leaves of the Japanese Mugwort plant. Click below to consent to the use of the cookie technology provided by vi (video intelligence AG) to personalize content and advertising. According to some, the end of March, but I have not seen it around. You can google “Artemisia princeps seeds” and buy some online. To make Yomogi Daifuku, cut the rectangle into 12 pieces. (If you want plain Kusa Mochi (草餅), then just slice into 24 squares at this point, roll in dusting powder, and sprinkle with kinako (soy bean flour). Before I finished reading your entire post, I too went to Mitsuwa in San Jose to find mugwort and was saddened to find none! 14. Hi Amy, It takes too long to grow the plants!! That’s Murphy’s law for you…) So… don’t go planting yomogi anywhere that you think you might want to get rid of it in the future – it is quite weed-like – and will keep coming back no matter what. I guess I’m now one of those people…. Squeeze out all the water to remove the bitter flavour. Kusa mochi is a sweet Japanese treat made with glutinous rice flour infused with mugwort paste. But fresh leaves are best if you can get them. Enjoy your yomogi – I hope you like the flavor as much as I do! I love this weed. Dump the hot mochi into the stone mortar. and if I use my stove, how much time should be spent for cooking to remove the grain taste? To make Yomogi Daifuku, cut the rectangle into 12 pieces. Taking one piece at a time, flatten with your fingers. Mochi is a type of traditional Japanese rice cake that has been enjoyed in Japan for centuries. The dough is done when it’s surface is glossy, molten and doesn’t have a grainy taste. (If you are picking your yomogi fresh, choose the inner leaves that are darker green – not the outer/older leaves that are more yellow). (The color of the batter will be green without the food coloring, but once cooked, it will turn more greenish brown… if you want your mochi to look more appetizing, add one drop of green food coloring.) Hi Amy, I’m not sure… When I was looking for yomogi, I was mainly looking for fresh leaves… it didn’t occur to me to look for the powdered version until I was unable to find fresh leaves anywhere. This is kusa-mochi made with yomogi, a plant that can only be eaten fresh at this time of year. Just hope I like the taste and not get stuck with a whole lb of mugwort powder. Store your mochi covered with plastic wrap, and eat within 2-3 days. It’s been a weird winter that hasn’t been very cold – so even my tomatoes from last year are still producing fruit. Add the mochiko, sugar, salt, and vinegar into a large microwaveable bowl. The most popular is Yomogi Daifuku: green mugwort-flavored mochi with sweet red bean paste filling, topped with a sprinkle of kinako (yellow soy bean flour). What is your taste like? The texture of the dough is really good..chewy. Place the cooked yomogi and about 1 1/2 c. the cooking water (save the rest of the green cooking water) into a blender, and blend until smooth. It can be kept in room temperature and finish it in 1-2 days. It has a unique and amazing flavor that I adore! [...]. A Japanese customer at her other market brought it to her, and she knows I like artemisias! She gets the brighter green color with food [...], [...] Yomogi (Japanese Mugwort) growing in the garden… and eventually those leaves will end up as Kusa Mochi (one of my most favorite mochi flavors)… but with only a few seedlings at this point, [...], [...] paste. (Try to do this fast, the mochi is easier to work with when hot and pliable – if it gets cold, it will be much harder to shape.). I want to harvest it and make tea (I can only find it online and pricey). Divide the dough into 8 equal portions. 11. (If you want plain Kusa Mochi (草餅), then just slice into 24 squares at this point, roll in dusting powder, and sprinkle with kinako (soy bean flour). I have been reading different accounts on when it is a good time to pick it, and I am a bit confused. 7. This site uses Akismet to reduce spam. It is characterized by its deep green color, delicate flavor, and the typical sticky texture. Using the flat edge of a large chef’s knife, flatten the mochi to an even thickness, and square the edges into a rectangle shape. Once you know the yomogi plant, it’s hard to mistake the leaves – especially if you crush a leaf and smell it (it has that “mochi” smell to it. If you don’t have a stone mortar, you may knead the dough inside a heat proof plastic bag. Be careful the the dough is very hot just coming out from steamer. Probably somewhere between 1 – 2T. (It doesn’t have to be perfect… just somewhat flat and spread out enough that you can wrap a ball of red bean paste.). Even though it can be eaten plain, it is often incorporated with other ingredients and wrapped around various fillings. Mugwort is traditionally pounded with glutinous rice to make this unique forest-green spring fragrant Mochi. Hi Mika, If I use the mugwort powder, how much of the powder do you think I should add into the1.5 cup of water. SO I was wondering if you could help me out or point to a good resource online on how to identify it. I live by the Seto Nai Kai. I was Just given a clump of Yomogi by a friend who sells herbs at a couple f farmers markets. Uhm , your mochi look yummy. 3. ( I use 2 tablespoons and a bit of food color). Add reserved cooking water to the measuring cup to make a total volume of 1.5 c. green yomogi water, if needed. Will try your mochi recipe. 9. hello, It is the first time i want to make some yomogi mochi, but since i don’t have a microwave, can i use my stove instead?