Japanify: Kuzu Matcha Kanten with Mizu Yokan
Although we don't see many kudzu vines taking over large patches of land in the west, it is often referred to as the "mile-a-minute-vine" in the South. It all started in 1876 when someone thought it would be a good idea to introduce the kudzu plant from Japan to the U.S. Instead of providing some nice exotic-looking shade, it became America's first horticultural Asian Invasion. It's been "so successful" that every year, U.S. power companies spend $1.5 million dollars repairing downed and damages power lines due to kudzu. The costs of controlling kudzu and its negative impacts on native species have been devastating. I have always been fascinated by kudzu and it took me a LONG time to make the connection that kudzu and kuzu were the same. Kudzu is the mispronunciation of the Japanese word kuzu. Kuzu appears on dessert menus throughout Japan. There is kuzumochi, kuzukiri and kuzuyu. All are desserts using kuzuko (kudzu starch) and usually have a milky white appearance. 
Kuzuko (Kudzu starch) Kuzuko is also used in my favorite Japanese dessert of all time, mizu-yokan. Yokan (red bean paste dessert) seems to be one of the very last Japanese foods to catch on in the states, but there is no way I can contain my enthusiasm for it. The recipe below is from my mom and is a delicious summertime treat incorporating red bean paste, kuzu and matcha. Japanese sweets are often made to showcase tea, and I can't image a better pair than a cup of green tea and a serving of mizu-yokan. This dessert is two-tiered. It takes a mizu-yokan recipe and a matcha-kuzu kanten (agar) and plates them next to one another. The processes for both the mizu-yokan and matcha-kuzu kanten are nearly the same so don't be intimidated. MIZU YOKAN INGREDIENTS 3 tsp kudzu starch* 100 cc (2/5 cup) water 1 package (4 grams) kanten powder* 400 cc (1 2/3 cup) water 2/3 c sugar 200 g (1/2 of a typical 400 g package) koshian (smooth) red bean paste* 
*You can purchase kudzu starch, koshian red bean paste and kanten at the Japanese market METHOD 1. Combine kudzu starch with 100 cc of water. Mix well. 
2. In a pot, combine 400 cc of water with kanten powder package and place on high heat. Stir the mixture well until it starts to boil. 
3. Add the sugar and koshian to the pot. Using a wooden spoon stir until the mixture is very smooth and silky then bring heat down to low and remove scum off the surface. Keep on low heat for 5 minutes, stirring occasionally. 
4. Add some of the mixture from Step Three to the kudzu mixture bowl with a spoon. Repeat three to four times until everything is in the bowl from Step One. Transfer the mixture back to the pot. 
5. While stirring the mixture, make sure to keep the wooden spoon touching the bottom of the pot for five minutes on high. This avoids air bubbles in the end product. 
6. Remove the pot from heat and place in an ice bath. Mix well until smooth. Remove from ice bath. Transfer into an appropriate container (i.e. something you use for jello or single serving desserts) and chill for several hours until firm. 
... and now let's do it again, this time with matcha... KUZU MATCHA KANTEN INGREDIENTS 2 tsp matcha powder 3 tsp kuzu starch 100 cc (2/5 cup) water 1 package (4 grams) kanten powder 550 cc (2 1/5 cup) water 2/3 c sugar METHOD 1. Combine kudzu starch and matcha powder with 100 cc of water. Mix well. 
2. In a pot combine 550 cc of water with kanten powder package and place on high heat. Stir the mixture well until it starts to boil. 3. Add the sugar to the pot. Using a wooden spoon stir until the mixture is very smooth and silky then bring heat down to low and remove scum off the surface. Keep on low heat for 5 min, stirring occasionally. 4. Add some of the mixture from step three to the kudzu mixture bowl with a spoon. Repeat three to four times until all everything is in the bowl from step one. Transfer the mixture back to the pot. 5. While stirring the mixture, make sure to keep the wooden spoon touching the bottom of the pot, for five minutes on high. This avoids air bubbles in the end product. 
6. Remove the pot from heat and place in an ice bath. Mix well until smooth. Remove from ice bath. Transfer into an appropriate container (i.e. something you use for jello or single serving desserts, there are trays especially for Japanese desserts that you can buy at Japanese supply stores like Daiso) and chill for several hours until firm. 
Remove from container and cut into single serving rectangles or cubes. 
Special tray for Japanese desserts like kanten and yokan, available at Japanese kitchen stores like Daiso A small, flat spoon works well as a utensil. I would like to buy some small wooden spoons especially for this dessert, but for now I just have a small silver spoon. 
The mizu yokan's cold, smoothness is a cool treat for the summer. The kudzu in the matcha kanten creates a silky, milky texture that melds with the bitterness of the matcha powder. What a combo. 
If tons of kudzu are disposed of in the U.S. every year, I think the perfect solution would be to manufacture lots of premium kudzu starch and export it to China, Korea and Japan. We'd get rid of all that kudzu and dig ourselves out of the recession! Mr. Obama, are you listening?
