This is the Uesugi Shokuin Kuzumochi. It is made of kuzuko or Lactobacillales-fermented wheat starch and is a speciality dish local to certain wards of Tōkyō, served chilled and topped with kuromitsu and kinako.
Here, both the kuzumochi and kinako were in individually sealed packaging and combined prior to eating.
Served chilled, the kuzumochi had a very firm and bouncy texture that cut cleanly yet was firmer than warabimochi and avoided the crumbling quality of agar. The matcha flavour came through beautifully with a fresh vegetal quality that captured the sweetness of a green tea without bitterness and was well balanced by the sweet nutty notes of the sweetened kinako powder that came to prominence in the finish ahead of the matcha notes returning pleasantly in the aftertaste. The refreshing and cooling taste and mouthfeel of the kuzumochi made this the perfect dessert for the warmer months.
This Uesugi Shokuin Matcha Kuzumochi contained 150 g. It was produced in Japan and purchased in Sydney, Australia in 2022.