‘Kuzukiri’, a Delicate Dessert from Kyoto

Just two ingredients are required to make kuzukiri. This dessert, however, demands rare expertise. The dish, made from starch from kudzu root—a climbing plant that originated in Asia and is used in traditional Chinese medicine—and purified water, is the speciality at Kagizen Yoshifusa in Kyoto, a tea room located in the historic, lively Gion district.

A dessert to be consumed quickly

Served in a large green bowl, accompanied by black sugar syrup, noodles made from kudzu are cooled in ice before being speedily served to diners. This dessert, perfect for summer, is made to order. It quickly loses its flavour, so must be consumed immediately.

Kuzukiri is just one of many desserts that can be enjoyed here. Since the middle of the Edo period (1603-1868), Kagizen Yoshifusa has continued to make kyogashi, literally ‘Kyoto sweets’, like mochi, muchi, and yokan, the colours and flavours of which change with the seasons.

More information on Kagizen Yoshifusa can be found on the tea room’s website.