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Mugwort Powder

Mugwort Powder is a dark green powder with a grassy, green-tea like flavour.

It is made from the leaves of yomogi -- aka Japanese Mugwort.

Uses including mixing it into dough for mochi, noodles, steamed dumplings, etc.

Finished mochi are also sometimes rolled in the powder for a decorative, flavourful coating.

The powder is not the same as the dried leaves; they are quite fibrous.

Cooking Tips

You may need to soak the powder in water before using, depending on how it will be used in a recipe.


30g fresh yomogi leaves = 10g of powder

See also:


Angelica; Angostura Bark; Bay Leaf; Borage; Chamomile; Chervil; Chives; Comfrey; Curry Leaves; Dill; Dried Herbs; Epazote; Filé; Folium Indicum; Garlic Greens; Green Garlic; Gruit; Herbes Salées; Herbs; Hops; Jacob's Ladder; Lady's Bedstraw; Lavender; Loroco; Lovage; Marjoram; Mexican Tarragon; Mint; Mugwort Powder; Oregano; Pennywort; Potherbs; Rolling Mincer; Rosemary; Rue; Sachet Bags; Sage; Salad Burnet; Sarsaparilla; Sassafrass; Savoury; Screw Pine Leaves; Shiso Leaves; Silphium; Sorrel; Stevia; Sweet Cicely; Tarragon; Thyme; Trefoil; Valerian; Wild Garlic; Winter Purslane; Wormwood; Yarrow; Yomogi

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Oulton, Randal. "Mugwort Powder." CooksInfo.com. Published 21 September 2009; revised 27 January 2010. Web. Accessed 03/18/2018. <http://www.cooksinfo.com/mugwort-powder>.

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