Kudzu powder

Kudzu powder, called géfěn (葛粉) in Chinese, kuzuko (葛粉; くずこ) in Japanese, chik-garu (칡가루) or galbun (Korean: 갈분; Hanja: 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.^[1]

Kudzu powder

Kudzu powder in blocks
Alternative names	Géfěn, kuzuko, chik-garu, galbun, bột sắn dây
Place of origin	China, Korea, Japan
Region or state	East Asia
Main ingredients	Kudzu starch
Media: Kudzu powder

Dishes

Examples of dishes that use kuzuko:^[2]

• Ankake (liquid stock thickened with kuzuko)
• Goma-dofu (kuzuko pudding with sesame paste)

Examples of wagashi (Japanese desserts) with kuzuko:

• Kuzumochi cakes
• 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

• 
  Kuzumochi with kinako powder
• 
  Kuzukiri noodles

See also

• Food portal