Kudzu Kiri
The smoothness of the natural “cold root waste” that grows naturally in the mountains of Kyushu is attractiveKudzu Kiri introduction
Akizuki Honkudzu, which was praised when it was presented to the lord of the Akizuki Domain, a branch domain of the Kuroda Domain, and was also a gift to the shogunate, is a pure white traditional Japanese food that takes high-quality starch from the root of natural kudzu. Chikuzen Akizuki is blessed with the best climate for making good quality honkudzu. Founded in 1819, Hirokyu Kuzu Honpo, which has been making honkudzu for more than 200 years, collects the roots of natural kannekudzu that grows naturally in the mountains, crushes, squeezes, and precipitates the honkudzu, and exposes them in the famous water of Akizuki. After that, it is dried in the shade for 2 months, and if you let it sit for about half a year to a year, it is made of high-quality honkudzu with a stickiness and good throat that cannot be imitated elsewhere.
Related videos
Other information
- NameKudzu Kiri
- Area Fukuoka
- Kind of food Local cuisine
Fukuoka Other recommended dishes
Nagahama ramen
Fukuoka
Buzen sea one grain oyster
Fukuoka
Hakata Wagyu
Fukuoka
Buzen crab
Fukuoka
Steamed Yanagawa eel
Fukuoka
Mizutaki
Fukuoka
Local cuisinerelated dishes
Akazen
Shimane
Kojiro mochi
Mie
Moochie
Okinawa
Oda tofu
Fukui
Aso pickled mustard
Kumamoto
Salt bean daifuku
Tochigi
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine