Kudzu powder, called géfěn (葛粉) in Chinese, kuzuko (葛粉; くずこ) in Japanese, chik-garu (칡가루) or galbun (Korean: 갈분; Hanja: 葛粉) in Korean, and bột sắn dây in Vietnamese 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.
 Kudzu powder in blocks | |
| Alternative names | Géfěn, kuzuko, chik-garu, galbun, bột sắn dây |
|---|---|
| Place of origin | China, Korea, Japan |
| Region or state | East Asia |
| Main ingredients | Kudzu starch |
Dishes
editExamples of dishes that use kuzuko:[1]
Examples of wagashi (Japanese desserts) with kuzuko:
- Kuzumochi cakes
- 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)
-
-
Kuzukiri noodles
See also
edit
References
edit- ^ Shitomi, Kazuyoshi; Kumakura, Isao. "The Japanese Table -- Dried Tofu, Noodles and Starch -- Kudzu Starch: Kuzuko". Kikkoman. Archived from the original on 2010-10-09.
External links
edit
Media related to Kudzu powder at Wikimedia Commons
 | This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it. |
 | This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |