Kudzu starch, also known askuzu, is made from the root of kudzu, a climbing vine which grows native in Japan. The roots are repeatedly crushed and soaked to remove the fibrous bark and any impurities, and then squeezed to extract the pure snow-white starch. The best quality starch is made by harvesting the roots in the cold of winter and has become a precious ingredient as the number of kudzu root foragers and areas where high quality kudzu can be harvested have decreased.
Kudzu starch is combined with potato starch from Hokkaido, Japan’s northernmost main island, to makekuzukiri - versatile transparent noodles with a soft, slippery texture. It's sometimes referred to as the “Sashimi of the Mountains” given its texture and appearance.
How to prepare: To make 2 servings, put 20-30g of kuzukiri in 1L of boiling water and cook for 10 mins. Once the noodles have softened, drain and rinse under cold water to cool. Drain well and enjoy with a simple sauce of ponzu or soy sauce with a dash of sesame oil. To use in soups, noodle broths or hot pots, add as is and cook until soft.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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