Kuzuyu is a deep cut in Japanese cuisine. It's a silky porridge made with kuzu powder (arrowroot) and hot water and is enjoyed as a specialty dessert. You add hot water to the powder and out of nowhere it'll turn into a translucent almost jelly that you eat with a spoon. This kind of texture-play is something Americans don't usually get to experience outside of molecular gastronomy restaurants.

Buy these individually or in a box with 4 oshiruko, 2 matcha, 2 original.

Oshiruko: Azuki sweet black bean

Matcha: Earthy and sweet matcha green tea

Original: Clear and lightly sweet.

Directions: Empty the contents of a bag into a pretty bowl or a mug. Add hot water. Start with 6 oz of water (3/4 cup) and add more as desired. In Japan, you'd enjoy this pretty thick. It should be like a congee that's been strained of rice particles. 

Each serving is packaged in a gift bag. These are made with high quality kuzu which will degrade over time. Please store in a cool dark place and consume within this winter/spring.

Kuzuyu is made with kuzu powder, which is a thickener like corn starch. It is often used in confections and can be made into a kind of translucent mochi as well. When mixed with hot water, the kuzu has a sweet taste. In Japan it's pretty common to add a little kuzu to a tea (especially ginger and lemon tea). It retains heat so you can enjoy hot tea for longer.