Kuzukiri
Delicately smooth noodles made from wild kuzu roots of Kyushu's mountains

About Kuzukiri

Kuzukiri (葛きり, Kuzukiri) is a traditional Japanese delicacy made from Akizuki Honkuzu, a pure white starch extracted from the natural roots of the kuzu plant. This highly prized ingredient was once presented to the lord of the Akizuki Domain, earning high praise, and later became a prestigious offering to the shogunate.

The Akizuki region in Chikuzen is blessed with an ideal climate and environment for producing high-quality kuzu. Since its founding in 1819, Hirokyu Kuzu Honpo has dedicated over 200 years to crafting authentic honkuzu. They harvest the wild kuzu roots that grow naturally in the mountains, crush and extract the starch, then purify it with the pristine water of Akizuki. The starch is carefully refined, dried in the shade for two months, and aged for six months to a year. This meticulous process results in a uniquely smooth and refined honkuzu, unmatched in texture and quality.

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