Shingen Mochi

To prepare the kuromitsu, combine kokuto and 50 grams of water in a small saucepan. Heat over low heat, stirring constantly until the kokuto is fully dissolved.

Increase heat to medium-low and simmer the kuromitsu for 5-7 minutes, or until it slightly thickens to a syrupy consistency. Remove from heat and let it cool completely.

To prepare the mochi, combine shiratamako, granulated sugar, and 150 grams of water in a mixing bowl. Whisk until a smooth, lump-free batter is formed.