Chilled Translucent Mochi Made from Kuzu Starch

In a medium saucepan, combine kuzu starch, granulated sugar, and a pinch of salt. Gradually whisk in 300ml cold water until the kuzu is completely dissolved and there are no lumps.

Place the saucepan over medium heat. Stir constantly with a wooden spoon or spatula. The mixture will gradually thicken and become translucent. Continue stirring vigorously for 5-7 minutes until it becomes completely clear and very thick, resembling a firm gel. This ensures it's fully cooked and will set properly.

Immediately pour the hot kuzu mixture into a shallow glass dish or individual molds (e.g., small square containers or ice cube trays). Smooth the top with a wet spatula.

Prepare a large bowl of ice water. Place the dish or molds containing the kuzu mochi directly into the ice water bath. Allow it to cool for at least 15-20 minutes, or until thoroughly chilled and firm.

Once chilled, invert the kuzu mochi onto a cutting board. Cut it into bite-sized squares or desired shapes using a wet knife. Arrange the pieces on a serving plate, dust generously with kinako, and drizzle with kuromitsu. Serve immediately.