Kuzukiri: How to Use Japanese Kudzu Jelly Noodles
Kuzukiri (葛切り) is a traditional Japanese food like noodles, and those living in the Kansai region around Osaka are familiar with it.
For example, if you go on a trip to Kyoto, you may find confectionery shops or teahouses offering it as a sweet or dessert.
Kuzukiri is a jelly-like noodle made from Kuzuko (葛粉) or kudzu powder dissolved in water, heated, cooled down, and cut into thin strips.
The resulting opaque white stuff is almost tasteless and has a smooth, somewhat chewy texture.
As its name suggests, the main ingredient is traditionally Kuzuko, but nowadays, food makers often use potato starch to make it, as the supply of kudzu is low.
Incidentally, kudzu is a superfood packed with healthy nutrients, and in Japan, folk remedies have long utilized it to treat colds and stomach disorders, as seen in Kuzuyu.
Many Japanese people will probably associate Kuzukiri with summer desserts, as it comes in confections during the season.
But the food is versatile, and its usage is varied like this.
As mentioned above, we commonly consume Kuzukiri in confections/desserts during the summer.
We usually enjoy the noodles with Kuromitsu brown syrup, and we sometimes dust Kinako (きな粉) or Matcha green tea powder over it.
In Nabemono Hot Pots
In Japan, Kuzukiri is available at supermarkets throughout the year, and in the winter, we sometimes add it to Nabemono hot pots.
Dried varieties soak up the flavor nicely and are suitable for Nabemono.
In Salad Dishes
We sometimes use Kuzukiri noodles as a substitute for spaghetti or pasta.
For example, some like to make pasta salad using them, as the kudzu noodles go well with fresh vegetables.
(Reference Pages: Wikipedia 葛切り)
How much powder and how much water for recipe???
Thank you for the comment!
We Japanese usually obtain Kuzukiri noodles at grocery stores, but if you want to make the kudzu jelly noodles for yourself, you need some tips.
I think this recipe on cookpad.com is helpful. On the page, there are several photos too concerning the making instructions.
The ingredients you need to prepare for this recipe are water and kudzu powder (at a ratio of 3 : 1), and the making instructions for the Kuzukiri noodles are as follows.
1. Put water and kudzu powder at a ratio of 3 : 1 in a bowl and dissolve the powder
2. Strain the liquid through something like a tea strainer
3. (Prepare a plate in which you indirectly heat the above liquid. Its depth becomes Kuzukiri noodles’ thickness)
4. Pour the liquid into the plate
5. Bring a pot of water to the boil, then set the plate afloat and indirectly heat it
6. When the surface of the liquid gets firm and dry, pour hot water gently from the rim of the plate until the kudzu jelly is entirely soaked
7. After you keep the jelly in the water for a while, sink the plate in the pot. When the kudzu jelly becomes transparent, take the plate out from the pot
8. Peel off the jelly from the plate, and let it cool down in iced water
9. Cut the kudzu jelly into thin strips like noodles
10. Enjoy the Kuzukiri noodles with brown sugar syrup!
I hope this will help.