This is the Ohara Kuzukiri Watermelon. It contained noodles made from kuzuko (or Japanese arrowroot powder), which originated from Kyōto where it is eaten to cool down during the summer. This version came with in sweet watermelon juice.

The noodles were semi-translucent and approximately half a centimeter in width. They had a jelly-like texture reminiscent of gelatin and konjac-set jelly, yet lacking the crumbliness of agar or shirataki.

Served chilled, these noodles were devoid of flavour on their own, serving primarily as a vehicle for the watermelon juice base. The slight viscosity of the juice coated both the palate and the noodles, delivering the refreshing sweetness of fresh watermelon. With its bouncy, slippery texture, the noodles slid down effortlessly, making for a rejuvenating chilled soup ideal for cooling off during the summer heat.

This Ohara Kuzukiri Watermelon contained 180 g. It was produced in Japan and purchased in Sydney, Australia in 2024.