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Kuzu noodles are made from the starchy root of the kuzu plant and are thin, transparent, and can be used in a range of dishes. Kudzu, the plant from which kuzu comes, is also used for its leaves, flowers, and roots. Kuzu flour is used as a general thickener and geller in Japanese food. Kuzu noodles can be hard to find, but other fine Asian noodles can be used as a substitute.
Kuzu noodles are noodles made from the starchy root of the kuzu plant, also known as kudzu. These starchy noodles resemble sticks of rice or sai fun noodles, tending to be thin and transparent, and can be used in a range of dishes. Some Japanese foods specifically call for kuzu noodles, while other Asian noodle dishes can also be made with kuzu. These specialty noodles are available from Japanese importers and markets.
Kudzu is a climbing perennial vine with bright flower stalks and simple, deciduous leaves. Many people in the West consider kudzu to be largely a pest, but the plant also has food value. The leaves and flowers, for example, can both be used as vegetables and the roots can be rinsed and pulped to make a flour that can be used to make noodles. If you’re wondering the difference between “kudzu” and “kuzu,” kudzu comes from kuzu, which is the Japanese name for this plant.
The starch from kuzu roots is also used as a general thickener and geller in Japanese food. Its starchy properties can help firm sauces and jellies to a desired consistency, and because it sets in a clear color, it won’t change the color of the food. The roots are also pretty bland, meaning the starch can be used in delicately flavored dishes without overpowering them. Kuzu flour is also available in Asian markets, along with other unique Asian flours.
Kuzu noodles are long, thin strips that are translucent when dried and totally transparent when wet. To make kuzu, most cooks pour boiling water over them and soak them for 10 minutes before draining and rinsing. Noodles can tend to stick together, so they should be tossed into a pan or soup as soon as they’re rinsed; noodles can also be used as a side dish, just like rice.
These delicate noodles can be hard to find in some parts of the world. Other fine Asian noodles are made with ingredients like bean sprouts and rice, and these are more readily available. If a recipe calls for kuzu noodles, these noodles can be used as a substitute if no kuzu is available. You might also want to check with health food stores for kuzu noodles if you don’t have Asian markets in your area, since specialized Asian ingredients sometimes show up in these types of establishments.
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