Kudzu powder, called ''géfěn'' () in Chinese, ''kuzuko'' (; ) in

Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...

, ''chik-garu'' () or ''galbun'' () in

Korean Korean may refer to: People and culture * Koreans, people from the Korean peninsula or of Korean descent * Korean culture * Korean language **Korean alphabet, known as Hangul or Korean **Korean dialects **See also: North–South differences in t ...

, and ''bột sắn dây'' in

Vietnamese Vietnamese may refer to: * Something of, from, or related to Vietnam, a country in Southeast Asia * Vietnamese people, or Kinh people, a Southeast Asian ethnic group native to Vietnam ** Overseas Vietnamese, Vietnamese people living outside Vietna ...

is a

starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diet ...

powder made from the root of the

kudzu Kudzu (), also called Japanese arrowroot or Chinese arrowroot, is a group of climbing, coiling, and trailing deciduous perennial vines native to much of East Asia, Southeast Asia, and some Pacific islands. It is invasive species, invasive in ...

plant. It is used in traditional

East Asian cuisine This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, ...

mainly for thickening sauces and making various types of desserts.

Dishes

Examples of dishes that use ''kuzuko'': * Ankake (liquid stock thickened with kuzuko) * Goma- dofu (kuzuko pudding with

sesame Sesame (; ''Sesamum indicum'') is a plant in the genus '' Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for ...

paste) Examples of

wagashi is traditional Japanese confectionery, typically made using plant-based ingredients and with an emphasis on seasonality. ''Wagashi'' generally makes use of cooking methods that pre-date Western influence in Japan. It is often served with green ...

(Japanese desserts) with kuzuko: *

Kuzumochi is a Japanese language, Japanese term referring either to cakes made of (), starch derived from the root of the kudzu plant, or cakes made from Lactobacillales-fermentation in food processing, fermented wheat flour, wheat starch () which is ...

cakes * Kuzukiri (clear cake of boiled kuzuko cut into noodle-like strips and eaten with

kuromitsu is a Japanese sugar syrup. It is similar to molasses, but thinner and milder. It is typically made from unrefined (muscovado sugar), and is a central ingredient in many Japanese sweets. It is one of the ingredients used in making , and is ea ...

) * Kuzuzakura (a.k.a. kuzu-dama, a cake of bean paste covered with kuzuko) * Mizu

manjū is a traditional Japanese confection, usually a small, dense bun with a sweet filling. They come in many shapes and varieties. The standard manjū has a skin made of flour, and is filled with '' anko'' (sweet azuki bean paste). Some varie ...

(

red bean paste Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or ...

is coated with translucent kuzuko paste that is then allowed to set into a jelly-like consistency) Examples of

Tong sui ''Tong sui'' (; ) or ''tim tong'' is a general term for any sweet soup served as a dessert typically at the end of a meal in Chinese cuisine. ''Tong sui'' originated in the Lingnan region of China, including Guangdong, Guangxi, Hainan, Hon ...

(Chinese desserts usually in soup form) * Got Fan soup File:140614 Yagyu Iris Garden Nara Japan07s.jpg, ''

'' with ''

kinako ''Kinako'' ( or "yellow flour") is roasted Soy flour, soybean flour, used in Japanese cuisine. In English, it is usually called "roasted soy flour". ''Kinako'' is mostly used as a topping to flavor rice cakes like mochi. History Usage of th ...

'' powder File:Kudzu-kiri by hirotomo in Nara.jpg, ''Kuzukiri'' noodles

References

External links

* Chinese cuisine Japanese cuisine Korean cuisine {{Korea-cuisine-stub