Kuzumochi

To prepare the kuromitsu, combine the kokuto and 50 grams of water in a small saucepan.

Heat the kokuto and water over medium-low heat, stirring occasionally, until the kokuto is fully dissolved and the mixture slightly thickens into a syrup. Remove from heat and let the kuromitsu cool completely.

For the kuzumochi, combine the kudzu starch, 250 grams of water, and granulated sugar in a medium-sized pot.