Kusamochi is a common, often home-made treat for young and old alike. When the grass and trees begin to sprout their spring colours, many people head for the mountains or rivers to enjoy the abundance of wild flowers and plants, one of which is used to make kusamochi. Boiled, young yomogi (mugwort) leaves are added to a mixture of mochi rice flour, adding a fresh aroma and green colour to the resulting sticky rice confection. Kusamochi can also be found with a sweet bean - paste (an) centre. Traditionally, the refreshing fragrance of yomogi was believed to have the power to ward off evil spirits. Along with chlorophyll and dietary fibre, yomogi contains vitamins A, B1, B2 and C, as well as iron, calcium and phosphorus. The fragrance comes from cineole and other essential oils.