kizikurumi

Kizikurumi is a traditional Japanese confection, often described as a type of mochi or pounded rice cake. It is characterized by its soft, chewy texture and a subtly sweet flavor. The preparation typically involves steaming glutinous rice until it is tender, then pounding it vigorously until it forms a smooth, elastic dough. This dough is then shaped into small, often round or oval, pieces.

While the base ingredient is usually plain glutinous rice, kizikurumi can be flavored or filled. Common additions include sugar, and sometimes small amounts of starch or water to achieve the desired consistency. Some variations might incorporate ingredients like kinako (roasted soybean flour), sesame seeds, or a sweet bean paste filling, such as anko.

Kizikurumi is a popular treat enjoyed on various occasions in Japan, from everyday snacks to celebratory events. Its simplicity and comforting texture make it a beloved part of Japanese culinary culture. It is often served with tea and can be found in many wagashi (traditional Japanese confectionery) shops. The name itself, "kizikurumi," is believed to relate to the process of pounding the rice.