奈良県·特産品
Yoshino Kudzu
As you bring a smooth strand of kuzu-kiri to your mouth, it glides coolly and smoothly, followed by the lingering sweetness of black honey. Yoshino Kudzu is starch extracted from the roots of kudzu plants growing wild in the mountains. The traditional production method known as 'Yoshino Zarashi'—where the crushed roots are washed in water repeatedly to achieve a pure white finish—is said to sometimes take two or three months. Among these, those containing 100% starch are called 'Yoshino Hon-kuzu,' characterized by their fine texture, excellent firmness, and transparency. As kuzu-mochi, it is jiggly and refreshing; as kuzu-yu, it is thick and warming to the body. It is fascinating how the same kudzu can provide both summer coolness and winter warmth. Please enjoy its elegant, translucent, and melting texture.
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