Chilled Kudzu Starch Noodles with Sweet Kinako Syrup

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.

More Japan Recipes You’ll Love

Craving more flavors from Japan? Try these traditional recipes:

• Homemade Sushi Rolls
• Chicken Teriyaki Donburi
• Shoyu-Glazed Pork Belly Bowl with Crispy Shallots and Soft Egg

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