Yoshino Kuzu: The Pure Arrowroot of Yoshino

Yoshino kuzu is a specialty of Yoshino, made by repeatedly rinsing in cold water the starch drawn from arrowroot. A traditional method called Yoshino-zarashi together with fine water produces a clear, smooth texture. It has long been loved as refined Japanese sweets such as kuzukiri noodles, kuzumochi, and warm kuzuyu.

Highlights

The appeal of Yoshino kuzu lies in its springy clarity and a smoothness that melts in the mouth. Kuzukiri and kuzumochi freshly made after you order are a luxury you can truly taste only here. Around the Zao-do hall on Yoshino mountain and at long-established teahouses, shops where you can enjoy just-made kuzu sweets are scattered about. Topped with roasted soybean flour or brown-sugar syrup, the pure natural flavor of the arrowroot stands out.

Enjoying the Seasons

In summer, cold kuzukiri and kuzumochi slide down smoothly and bring a cooling touch. In the seasons of cherry blossoms and autumn leaves, tasting them alongside the Yoshino scenery is exceptional. In the cold winter, warm kuzuyu gently heats the body. You can enjoy the flavor of kuzu together with the nature of Yoshino as it changes through the seasons.

Access and Basic Information

You can taste it at teahouses and Japanese-sweet shops around Yoshino mountain and at souvenir shops in Nara city. It is reachable from Kintetsu Yoshino Station by ropeway or bus, and the cherry-blossom season is very crowded. Freshly made kuzu sweets do not keep, so it is best to enjoy them on the spot.

A Quick Tip

Because freshly made kuzukiri and kuzumochi change texture over time, the trick is to eat them soon after they are made. For souvenirs, choosing kuzuyu or kuzu powder that keeps well lets you enjoy the taste of Yoshino at home too.