Kudzu powder: Difference between revisions
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''Kuzuko'' is a starch powder made from the root of the [[kudzu]] plant. |
'''Kuzuko''' is a starch powder made from the root of the [[kudzu]] plant. |
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It is traditionally used in [[Japanese cuisine]] to thicken sauces and jellies, to make various noodlelike foods, and to make chilled desserts. |
It is traditionally used in [[Japanese cuisine]] to thicken sauces and jellies, to make various noodlelike foods, and to make chilled desserts. |
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Revision as of 02:32, 3 June 2010
Kuzuko is a starch powder made from the root of the kudzu plant. It is traditionally used in Japanese cuisine to thicken sauces and jellies, to make various noodlelike foods, and to make chilled desserts.
"Standard dishes that use kuzuko include simmered foods like ankake (liquid stock thickened with kuzuko to inhibit cooling) and goma-dofu (a savory kuzuko pudding with sesame paste). It is also used in many confections such as kuzu-kiri, a clear cake of boiled kuzuko cut into noodle-like strips and eaten with dark sugar syrup, and kuzu-zakura or kuzu-dama, a cake of bean-paste covered with kuzuko."[1]
Wikimedia Commons photographs of kuzukiri