![]() I know buffets are not really a Japan thing, but I have had 8 dollar buffets in US and Canada that were far superior. ![]() When we finally got the chef and supervisors attention they didn’t care and laughed at our complaints. They took forever to get finished plates off the table. When we asked for a drink refill, they just pointed at the drinks. When we repeatedly asked to refill with fresh food they ignored us. There was very little selection and the crab legs were small and room temperature. beef curry was out of meat and when I asked to refill, they said it was fine and was not out although it clearly was. When I came it I was worried about the high price, but it looked ok. I was looking for a buffet in Tokyo and went here based on decent reviews. Restaurants for Group Dining in Marunouchi.Best Udon & Soba (Wheat & Buckwheat Noodle) in Marunouchi.Best Yoshoku (Japanese Style Western Food) in Marunouchi.Best Yakitori (Grilled Skewers) in Marunouchi.Best Okonomiyaki & Takoyaki (Flour Dish) in Marunouchi.Best Yakiniku (Japanese BBQ) in Marunouchi.Best Kaiten Sushi (Conveyor belt sushi) in Marunouchi.Best Unagi & Dojo (Eel & Soil) in Marunouchi.European Restaurants with Outdoor Seating in Marunouchi.Restaurants near Tokyo Station Buffet Chisozammai, Daimaru Tokyo.Hotels near Mitsubishi Ichigokan Museum.Hotels near Tokyo Central Railway Station.Marunouchi Hotels with Laundry Facilities.Marunouchi Hotels with Air Conditioning.Anko is made of azuki beans and commonly eaten with mochi in Japan. I also made anko (sweet red bean paste) and topped kuzumochi. Eating smooth kuzumochi with powdery kinako is a nice contract in texture. Kinako itself is not sweet so it needs to be sweeten with your choice of sweetener. I mixed kinako with little bit of coconut sugar. Scoop kudzu mixture with a spoon and drop it in cold water.Īfter I discovered the yumminess of kinako (roasted soybean flour) when I made amazake banana pudding, I am a kinako lover now. Continue stirring and cooking until kudzu becomes shiny and translucent and gets thicken.Ĥ. When it gets thicken, the color starts becoming translucent.ģ. When kudzu started thicken, lower heat to medium to low and continue stirring.Īfter a few minutes, kudzu is getting thicken. ![]() If you don’t stir, kudzu gets thicken at the bottom of the pan. Heat the kudzu and water mixture over medium to high. Mix kudzu powder with water in a pan until kudzu is dissolved.Ģ.I’ll show the step-by-step instructions but the shorter version of the recipe and the listing of ingredients at the bottom of this blog post. If you find a cheap one, be sure to check the ingredient. Real kudzu, especially the one from Japan, is expensive. I always use “real” kudzu called “hon-kudzu.” There is “fake” one still called “kudzu” but is not derived from kudzu root. ![]() You can season kuzumochi itself if you don’t use any toppings. Today I am using kinako (roasted soy bean flour) and anko (red bean paste). We eat it with some kind of a sweet topping or a sauce in Japan. Kuzuomchi is in translucent white color and pretty bland itself. ![]() Kuzumochi is very light and has a jelly-like consistency. A popular dessert made of Kudzu is called “kuzumochi” although the texture is not like mochi made of rice. In Japan, it is commonly used in desserts. Kudzu is starchy and used as a thickener. It’s the root of a plant and the name comes from a plant name Kuzu in Japanese. Kudzu (葛) is becoming more popular in the States. ![]()
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