Kudzu (葛) is becoming more popular in the States. It’s the root of a plant and the name comes from a plant name Kuzu in Japanese. It’s also known as arrowroot. Kudzu is starchy and used as a thickener. In Japan, it is commonly used in desserts. A popular dessert made of Kudzu is called “kuzumochi” although the texture is not like mochi made of rice. Kuzumochi is very light and has a jelly-like consistency.
Kuzuomchi is in translucent white color and pretty bland itself. We eat it with some kind of a sweet topping or a sauce in Japan. Today I am using kinako (roasted soy bean flour) and anko (red bean paste). You can season kuzumochi itself if you don’t use any toppings.
I always use “real” kudzu called “hon-kudzu.” There is “fake” one still called “kudzu” but is not derived from kudzu root. Real kudzu, especially the one from Japan, is expensive. If you find a cheap one, be sure to check the ingredient.
I’ll show the step-by-step instructions but the shorter version of the recipe and the listing of ingredients at the bottom of this blog post.
- Mix kudzu powder with water in a pan until kudzu is dissolved.
2. Heat the kudzu and water mixture over medium to high. Continue stirring. If you don’t stir, kudzu gets thicken at the bottom of the pan. When kudzu started thicken, lower heat to medium to low and continue stirring.
After a few minutes, kudzu is getting thicken. When it gets thicken, the color starts becoming translucent.
3. Continue stirring and cooking until kudzu becomes shiny and translucent and gets thicken.
4. Remove the pot from heat. Scoop kudzu mixture with a spoon and drop it in cold water.
5. Drain water.
After I discovered the yumminess of kinako (roasted soybean flour) when I made amazake banana pudding, I am a kinako lover now. I mixed kinako with little bit of coconut sugar. Kinako itself is not sweet so it needs to be sweeten with your choice of sweetener. Eating smooth kuzumochi with powdery kinako is a nice contract in texture.
I also made anko (sweet red bean paste) and topped kuzumochi. Anko is made of azuki beans and commonly eaten with mochi in Japan. I’ll post the recipe for anko next.
It’s a simple dessert recipe. I hope you try it!
- 2 oz (57 gram) kudzu
- 10 oz (300 cc) water
- Mix kudzu with water in a pan until kudzu is dissolved.
- Heat the kudzu and water mixture over high heat to bring to boil. Continue stirring. If you don't stir, kudzu gets thicken at the bottom of the pan.
- When kudzu reaches boiling, turn heat to medium to low and continue stirring.
- After a few minutes, kudzu is getting thicken. When it gets thicken, the color starts becoming translucent.
- Continue stirring and cooking until kudzu becomes shiny and translucent and get thicken
- Remove the pot from heat. Scoop kudzu mixture with a spoon and drop it in cold water.
- Drain water.
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