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)