Daily Feature Glossary Terms

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.