Chilled Kudzu Starch Noodles with Sweet Kinako Syrup

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A refreshing Japanese summer classic, these translucent kudzu starch noodles are gently boiled, shocked in ice water, and served in a fragrant toasted soybean syrup. The contrast between the slippery, springy noodles and the nutty, caramel-like syrup makes this an elegant cool-weather treat across Japan.

Nutrition Facts

Per serving (estimated)

• 220 kcalCalories
• 2 gFat
• 0.3 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 34 gSugar
• 2 gProtein
• 125 mgSodium
• 60 mgPotassium
• 30 mgCalcium
• 1 mgIron
• 0 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the noodles

• 1 cup kudzu starch (or arrowroot starch)
• 3/4 cup cold water
• 1/2 tsp vegetable oil
• 1/4 tsp fine salt

For the kinako syrup

• 1/2 cup kinako (roasted soybean flour)
• 3/4 cup granulated sugar
• 1 cup water
• 1/8 tsp fine salt

For serving

• 4 cups ice water, for the bath
• 1 tbsp grated fresh ginger, optional
• 3 tbsp kuromitsu brown sugar syrup, optional
• 2 tbsp extra kinako, for dusting

Directions

1. Combine the kudzu starch and salt in a bowl, then gradually pour in the cold water while whisking constantly to form a smooth, lump-free slurry.
2. Stir in the vegetable oil, transfer the mixture to a small saucepan, and cook over medium-low heat while whisking continuously for 2-3 minutes until it thickens into a glossy, translucent paste.
3. Spread the hot paste into a thin, even 1/4-inch layer on a parchment-lined sheet pan and refrigerate for 15 minutes until firm and sliceable.
4. Bring a wide pot of water to a rolling boil, then use a sharp knife or bench scraper to cut the firm kudzu sheet into thin 1/8-inch strips, dropping them directly into the boiling water.
5. Simmer the noodles for 2 minutes until completely translucent and springy, then drain and immediately transfer them to a bowl of ice water to halt the cooking and lock in their snappy chew.
6. Meanwhile, prepare the kinako syrup by whisking together the kinako, sugar, water, and salt in a small saucepan over low heat until smooth, glossy, and slightly thickened, about 4 minutes.
7. Strain the chilled noodles from the ice water and divide them between four chilled bowls, then drizzle generously with the warm kinako syrup.
8. Top each bowl with a small dusting of fresh kinako, a pinch of grated ginger if using, and a thread of kuromitsu for extra caramel depth.
9. Serve immediately with chopsticks and a spoon so diners can alternate bites of cool noodles and sweet syrup.

Cook’s Notes

• Pure arrowroot or sweet potato starch can replace kudzu starch in equal amounts, though kudzu yields the clearest, most elastic noodles.
• Strain the kinako syrup through a fine mesh sieve for a silkier finish that clings to the noodles.
• For an even more cooling dessert, chill the kinako syrup thoroughly in the refrigerator before drizzling.
• Eat the noodles within 30 minutes of shocking for the snappiest texture, as they will gradually soften in the syrup.
• A small pitcher of extra cold water on the side lets diners rinse off excess syrup between bites.

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