Kuzukiri Noodles (葛切)

During this winter vacation, I went to Japan. I tried tons of delicious food, including traditional Japanese dessert. One of my favorite is Kuzukiri noodles. The touch of the noodle is different from others which has so smooth touch and unique texture. Beside the dish, they provided brown sugar syrup since there is no taste by itself. It is hard to find Kuzukiri noodles in Taiwan, especially in Kaohsiung. Therefore, I decided to try to make one myself.

---

Ingredients: ​

• 120 ml water

• Iced water

• 40g Kuzukiri noodles（Kuzukiri：Water = 1:3）

• Brown Sugar Syrup (optional, highly recommended)

Steps: ​

1. Prepare a bowl of water and put Kuzukiri in to soak it overnight with water.

*Not the 120ml water!

2. The following day, take the Kuzukiri out of the water and put it in a bowl.

3. Prepare a bowl of 120ml water and boil it.

4. When the water is boiling, put Kuzukiri in and cook till it become transparent.

5. Prepare a bowl of iced water on the side, put it in after it is well cooked.

6. After few minutes, take it out.

The Final Product:

(optional) you could add some brown sugar syrup

---

Nutrients Fact:

Kuzukiri is made of Kuzu starch from the plant, Pueraria Lobata. Kuzu starch helps fasten the circulation of the blood, which brings down the blood pressure. However, if you are taking medicine, pregnant, hearth disease, or other diseases, please check with the doctor before eating. If you aren't taking any medicine, it is good for your health. Kuzu starch was used as private medicine in Japanese history. http://www.kyojapan.com/gourmet/kuzu.html

*Recommend Restaurant: 鍵善良房 in Kyoto, Japan

#desserts #noodles