Kudzu powder
{{Short description|East-Asian cuisine ingredient}}
{{Infobox food
| name = Kudzu powder
| image = File:Kuzu.JPG
| image_size = 300px
| caption = Kudzu powder in blocks
| alternate_name = Géfěn, kuzuko, chik-garu, galbun, bột sắn dây
| country = China, Korea, Japan
| region = East Asia
| creator =
| type =
| served =
| main_ingredient = Kudzu starch
| variations =
| calories =
| other =
}}
Kudzu powder, called géfěn ({{lang|zh|葛粉}}) in Chinese, kuzuko ({{lang|ja|葛粉}}; {{lang|ja-Hrkt|くずこ}}) in Japanese, chik-garu ({{lang|ko|칡가루}}) or galbun ({{Korean|hangul=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
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)
File:140614 Yagyu Iris Garden Nara Japan07s.jpg|Kuzumochi with kinako powder
File:Kudzu-kiri by hirotomo in Nara.jpg|Kuzukiri noodles
See also
- {{Portal inline|Food}}
References
{{Reflist}}
External links
- {{Commons category inline|Kudzu powder}}
{{Japanese food and drink}}
{{Puddings}}
{{China-cuisine-stub}}
{{Japan-cuisine-stub}}
{{Korea-cuisine-stub}}