Kuzukiri are jelly-like noodles made by dissolving kuzuko (kudzu starch or Japanese arrowroot) in water, heated and set in a mould, and sliced thinly into noodles. They originate from Kyōto where it is eaten to cool down during the summer. This is the Ohara Kuzukiri Yuzu, which consisted of kuzukiri in yuzu juice.
The kuzukiri were semi-translucent, around half a centimetre in width, and had a jelly-like texture that had an elasticity that was between regular jelly and konjac and without the crumbliness of agar. Sold and served chilled, the noodles were tasteless on their own and chiefly a source of texture, with the yuzu fruit juice base being the sole source of flavouring. The juice had a viscous mouthfeel, much like unset jelly, and delivered a fresh, floral yuzu flavour with a notable tartness that was well balanced by a subtle sweetness. Eaten together, the result was a texturally slick and refreshingly flavoured snack that was perfect for cooling down in warmer weather.
This Ohara Kuzukiri Yuzu contained 130 g. It was produced in Japan and purchased in Sydney, Australia in 2022.