Japanese mugwort ginger kuzuyu that contains Japanese mugwort from Nara which was first made under the Yakuzen health food project of Shimoichi. Made with Japanese mugwort shoots picked in April in Nara Prefecture, ginger from Kochi Prefecture and Yoshino kudzu, and then finished with beet sugar.
This kuzuyu is slightly thick and moderately sweet. The Japanese mugwort is very fragrant and has no astringency making it very easy to drink.
So that the flavor of Japanese mugwort is not impaired, it contains only a small amount of ginger. When drinking, you can look forward to the spicy ginger aftertaste and experience a warm sensation through your body.
In summer, this thick kuzuyu is also recommended for consuming as a chilled dessert.
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●Ingredients: beet sugar, starch, kudzu, Japanese mugwort (from Nara Prefecture), powdered ginger (from Kochi Prefecture)
●7 Main Allergens (wheat, buckwheat, egg, milk, peanut, shrimp, crab): none
●Made in Japan
1.Add 1 heaped tablespoon to a cup.
* Tip to create smooth kuzuyu: After you first put kuzuyu in the cup, dissolving it with a small amount of water allows you to create smooth kuzuyu.
2.Pour in 120cc of hot water.
* Pour in well boiled very hot water (90-100°C). When pouring from a pot, instead of using water that is being kept warm, use re-boiled water.
3.Stir well so it becomes thick and then serve.
In summer, chill the hot kuzuyu you have made and enjoy as a cold sweet.
* Be careful not to over-chill! Chill for 10-30 minutes for a delicious taste.
*Consume as soon as possible after opening.
*Consume the same day after making.
●Storage Instructions: Store at room temperature
●Best before date (from date of manufacture): 180 days
●Manufacturer: Yoshidaya Co., Ltd.
●Package design and stated contents may change due to item revision.
Item No. JF06548
Item weight 130.00g
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