How to make KUZUKIRI

Ingredients

• 70 g Dark Unrefined Sugar (soft, unrefined; gives deep molasses flavor)
• 30 g Granulated Crystal Sugar (prevents crystallization of dark sugar syrup)
• 200 ml Water (for syrups) (divided between dark sugar syrup and matcha syrup)
• 1 tsp Matcha Powder (high‑quality ceremonial grade for best flavor)
• 1 Tbsp Water (for matcha paste) (helps dissolve matcha without lumps)
• 30 g Kuzu Arrowroot Starch (powdered; can come in chunks that need to be dissolved)
• 200 ml Water (for arrowroot mixture) (room temperature for dissolving arrowroot)
• 300 ml Ice Water (for shocking cooked noodles to stop cooking)

Instructions

1. Make Dark Sugar Syrup

   Combine 70 g dark unrefined sugar, 30 g granulated crystal sugar and 100 ml water in a small saucepan. Stir to break up the dark sugar; if it’s too hard, chop it on a cutting board first. Bring to a gentle boil over medium‑low heat, simmer for 2–3 minutes while stirring, then skim any foam that rises.

   Time: PT5M

   Temperature: Medium‑low heat

2. Cool Dark Sugar Syrup

   Remove the saucepan from heat, transfer the syrup to a heat‑proof container and let it cool to room temperature.

   Time: PT5M

3. Prepare Matcha Syrup

   In a small bowl, whisk 1 tsp matcha powder with 1 Tbsp water until a smooth, lump‑free paste forms. Add the remaining 100 ml water to the saucepan used for the dark syrup, stir in the matcha paste, and bring to a boil over medium‑low heat. Simmer for 2–3 minutes, then remove from heat.

   Time: PT5M

   Temperature: Medium‑low heat

4. Cool Matcha Syrup

   Transfer the matcha syrup to a separate container and allow it to reach room temperature.

   Time: PT5M

5. Prepare Arrowroot Slurry

   Place 30 g kuzu arrowroot starch in a mixing bowl. Add 200 ml water, stir until fully dissolved (the mixture should be smooth and slightly cloudy). Let it rest for 2 minutes.

   Time: PT4M

6. Cook Arrowroot Noodles

   Bring a large pot of water to a rolling boil. Reduce to a gentle boil and slowly pour the arrowroot slurry into the pot while stirring constantly with a whisk. Cook for about 1 minute until the mixture thickens and becomes translucent. Immediately transfer the thickened mixture into a bowl of hot water (just off the boil) for another 30 seconds, then plunge into the prepared ice‑water bath to stop cooking.

   Time: PT5M

   Temperature: Boiling then ice‑cold

7. Shape and Cut Noodles

   Using a spoon or spatula, spread the cooled gel onto a clean surface. Let it set for a minute, then cut into 5 mm wide strips with a sharp knife or kitchen scissors.

   Time: PT3M

8. Final Rinse and Serve

   Rinse the cut noodles in a bowl of fresh icy water to keep them firm. Drain and place the noodles in serving bowls. Drizzle with dark sugar syrup and/or matcha syrup to taste. Serve immediately with chopsticks.

   Time: PT3M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

0 g