Kudzu powder, called géfěn (葛粉) in Chinese, kuzuko (葛粉; くずこ) in Japanese, and chik-garu (칡가루) or galbun (갈분; 葛粉) in Korean, is a starch powder made from the root of the kudzu plant. It is used in traditional East Asian cuisine mainly for thickening sauces and making various types of desserts.
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Kuzukiri and kuromitsu in Kyoto
Examples of dishes that use kuzuko:[1]
- ankake (liquid stock thickened with kuzuko)
- goma-dofu (kuzuko pudding with sesame paste)
Examples of wagashi (Japanese desserts) with kuzuko:
- kuzukiri (clear cake of boiled kuzuko cut into noodle-like strips and eaten with kuromitsu)
- kuzuzakura (a.k.a. kuzu-dama, a cake of bean paste covered with kuzuko)
- Mizu manjū (red bean paste is coated with translucent kuzuko paste that is then allowed to set into a jelly-like consistency)
Examples of Tong sui (Chinese desserts usually in soup form)
- Got Fan soup
References
- ^ Shitomi, Kazuyoshi; Kumakura, Isao. "The Japanese Table -- Dried Tofu, Noodles and Starch -- Kudzu Starch: Kuzuko". Kikkoman. Archived from the original on 2010-10-09.