Servings |
4people |
Cook Time |
30minutes |
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To enjoy the original texture of kudzu, it’s best not to put it in the refrigerator. It becomes too firm when chilled, so we just cooled it with ice water.
To make the kuromitsu syrup from scratch, please check out our Kuzukiri recipe. Alternatively, you can sprinkle on kurozato or muscovado sugar or use maple syrup instead of the kuromitsu.