Kuzukiri

Kuzukiri is a traditional Japanese dessert made from kuzuko, a starch extracted from the kudzu root. The starch is mixed with water and a small amount of sugar, then heated until the mixture thickens into a clear, smooth jelly. The jelly is poured into a shallow mold or dish, allowed to set, and then cut into long, slender strips or rectangular pieces resembling glass noodles.

Traditionally kuzukiri is served chilled as a summer dessert. It is commonly accompanied by kuromitsu, a dark sugar syrup, and often dusted with kinako, roasted soybean flour, which can be sprinkled on top or mixed with the syrup. The combination provides a mild sweetness and a delicate, translucent texture that highlights the jelly’s smooth mouthfeel.

Kuzukiri is notable for its translucent appearance and refined texture, characteristics that come from the kudzu starch. It is gluten-free when prepared with kuzuko alone and is enjoyed in wagashi shops and homes as a light, elegant treat. While traditional kuzukiri remains popular, some modern versions experiment with flavorings or substitutions, though the classic preparation emphasizes the pristine, jelly-like quality of the kuzuko-based dessert.