 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 |
Kudzu powder, calledgéfěn (葛粉) inChinese,kuzuko (葛粉;くずこ) inJapanese,chik-garu (칡가루) orgalbun (Korean: 갈분;Hanja: 葛粉) inKorean, andbột sắn dây inVietnamese is astarch powder made from the root of thekudzu plant. It is used in traditionalEast Asian cuisine mainly for thickening sauces and making various types of desserts.[1]
Examples of dishes that usekuzuko:[2]
Examples ofwagashi (Japanese desserts) with kuzuko:
Examples ofTong sui (Chinese desserts usually in soup form)
Media related toKudzu powder at Wikimedia Commons| Shushoku |
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 | This article related toChinese cuisine is astub. You can help Wikipedia byadding missing information. |
 | This Japanese cuisine–related article is astub. You can help Wikipedia byadding missing information. |
 | ThisKorean cuisine–related article is astub. You can help Wikipedia byadding missing information. |
