Kudzu powder
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Kudzu powder,calledgéfěn(Cát phấn) inChinese,kuzuko(Cát phấn;くずこ) inJapanese,chik-garu(칡가루) orgalbun(갈분;Cát phấn) inKorean,andbột sắn dâyinVietnameseis astarchpowder made from the root of thekudzuplant. It is used in traditionalEast Asian cuisinemainly for thickening sauces and making various types of desserts.
Examples of dishes that usekuzuko:[1]
Examples ofwagashi(Japanese desserts) with kuzuko:
- kuzukiri(clear cake of boiled kuzuko cut into noodle-like strips and eaten withkuromitsu)
- kuzuzakura(a.k.a. kuzu-dama, a cake ofbean pastecovered with kuzuko)
- Mizumanjū(red bean pasteis coated with translucent kuzuko paste that is then allowed to set into a jelly-like consistency)
Examples ofTong sui(Chinese desserts usually in soup form)
See also
[edit]
References
[edit]- ^Shitomi, Kazuyoshi; Kumakura, Isao."The Japanese Table -- Dried Tofu, Noodles and Starch -- Kudzu Starch: Kuzuko".Kikkoman. Archived fromthe originalon 2010-10-09.
External links
[edit]
Media related toKudzu powderat Wikimedia Commons
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