Kudzu powder
| 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 |
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.
Dishes
[edit ]Examples 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年10月09日.
External links
[edit ]- Media related to Kudzu powder at Wikimedia Commons
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