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

Examples of dishes that use kuzuko:

• ankake (liquid stock thickened with kuzuko)
• goma-dofu (kuzuko pudding with sesame paste)

Examples of wagashi (Japanese desserts) with kuzuko:

• kuzukiri (clear cake of boiled kuzuko cut into noodle-like strips and eaten with kuromitsu)
• kuzuzakura (a.k.a. kuzu-dama, a cake of bean paste covered with kuzuko)
• Mizu manjū (red bean paste is coated with translucent kuzuko paste that is then allowed——to set into a jelly-like consistency)

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

• Got Fan soup

See also※

• Food portal

References※

External links※

• Media related——to Kudzu powder at Wikimedia Commons

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