Kudzu and arrow roots, cooking with starch

I've been researching starches lately because I wanted to make a kudzu sphere.

Kudzu, an invasive vine from East Asia, is known for its aggressive growth in the U.S., but its roots are prized in traditional Asian cooking for their exceptional thickening properties. In contrast, arrowroot, a tropical plant from the Americas, is cultivated for its starchy rhizomes and commonly used as a gluten-free thickening agent in various dishes. While both kudzu and arrowroot serve similar purposes, kudzu generally produces a thicker, more robust consistency.

Kudzu cooking was discovered in Japan as early as the 8th century. It’s mind-blowing to think that ancient Japanese people cultivated these methods so long ago, mastering the delicate balance of temperature and time needed to create perfect kudzu textures.

Japanese confectionery masters have long perfected the art of working with kudzu starch, understanding the precise temperatures and techniques needed to achieve the ideal texture in traditional treats.

Some popular kudzu-based delicacies include Kudzu-yu (a comforting, thickened hot drink), kudzu mochi (a chewy, jelly-like dessert), and kudzukiri (cool, transparent noodles often served with sweet syrup).They have all different methods and temperature controls but I think they don’t really measure the temp. Just use eyeball and feelings from their long time practices.

Working with starches in cooking can be tricky. Starch thickens liquids through a process called gelatinization, where heating causes the granules to absorb water, swell, and release molecules, creating a thicker consistency. If the mixture isn’t heated enough, the starch won’t fully gelatinize, resulting in a starchy, gritty texture when cooled. Proper heating ensures a smooth, thick texture, but overheating can break down the starch, leading to a thinner consistency and potential texture issues as the mixture cools.

Well - you will try this unique plant jelly sphere at our event. Tickets are here.