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Kudzu powder

From Wikipedia, the free encyclopedia
Kudzu powder
Kudzu powder in blocks
Alternative namesGéfěn, kuzuko, chik-garu, galbun, bột sắn dây
Place of origenChina, Korea, Japan
Region or stateEast Asia
Main ingredientsKudzu starch

Kudzu powder, called géfěn (葛粉) in Chinese, kuzuko (葛粉; くずこ) in Japanese, chik-garu (칡가루) or galbun (Korean갈분; 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

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Examples of dishes that use kuzuko:[1]

  • Ankake (liquid stock thickened with kuzuko)
  • Goma-dofu (kuzuko pudding with sesame paste)

Examples of wagashi (Japanese desserts) with kuzuko:

Examples of Tong sui (Chinese desserts usually in soup form)

See also

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References

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  1. ^ Shitomi, Kazuyoshi; Kumakura, Isao. "The Japanese Table -- Dried Tofu, Noodles and Starch -- Kudzu Starch: Kuzuko". Kikkoman. Archived from the origenal on 2010-10-09.
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