RECIPE: Kuzukiri (Kudzu Noodles) with Kuromitsu Sauce

RECIPE: Kuzukiri with Kuromitsu Sauce

This quintessential Japanese dessert showcases the delightful texture of kuzukiri with the heavenly dark sweet syrup known as kuromitsu.

Serving: 2


Kuromitsu Sauce

  • 25g (or 2 tbsp) kokuto (Okinawa black sugar)/kurozato (black sugar) (you can substitute muscovado sugar or unrefined dark brown sugar) 
  • 25g (or 2 tbsp) sugar
  • 25ml water 


  1. Put the kuzukiri in 1L of boiling water and cook for 10 mins until softened. Drain and rinse under cold water to cool. Drain well.
  2. To make the kuromitsu sauce, mix the kokuto and sugar in 25ml of water in a small saucepan and bring to a boil over medium heat. Once boiling, reduce to low heat and simmer, stirring periodically until the sugar has dissolved and the mixture has begun to thicken (4-5mins). Set aside to cool.
  3. Serve the kuzukiri from step 1 in two small bowls and either drizzle or dip into the kuromitsu sauce from step 2.

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