KUZUKIRI

Hailing from Kyoto, these jelly-like noodles 葛切り（くずきり）cool the hot summers with its slick texture.

How Kuzukiri is Made

Kuzuko (kudzu starch) is dissolved in water, shaped in a mold, heated, set, and thinly sliced into noodle shapes.

Kuzukiri is made from kudzu powder. Kudzu has been called “Japanese arrowroot” in English, géfěn (葛粉) in Chinese, and chik-garu (칡가루) or galbun (갈분; 葛粉) in Korean.

In contrast, the main ingredient of Tokoroten is seaweed.

Both kuzukiri and tokoroten are enjoyed during the summer.