Made from substances contained in a wild Asian kuzu plant, this variety of noodle looks similar to rice sticks or rice vermicelli that is translucent in appearance. Kuzu noodles are produced in Japan from the starches extracted from the wild kuzu plant, which are removed and dried for use in making the noodle. Common to Japanese cooking, kuzu starch is often used as a food ingredient to thicken sauces and gravies or to add more body to stews, soups, and broths. It contains properties that assist with jelling texture and body as well as enhancing the flavor of foods.
Kuzu noodles can be used in making traditional Japanese foods such as nabe or sukiyaki as well as stir-fry dishes, salads, soups, stews, and main dishes combined with additional foods. The noodles should be stored in an airtight container in a cool dry area. To prepare, place the noodles in boiling water, allow them to simmer for approximately 10 minutes, and rinse before serving or mixing with other ingredients.