Step 1

To make the kuromitsu syrup, combine the kurozato, chuzarato and the water. Kurozato is also known as muscovado, a type of unrefined brown sugar. Chuzarato is a type of crystallized refined sugar with caramel color added.

Step 2

Heat a pot on low and occasionally stir the mixture. When the sugar is completely dissolved, it is ready.

Step 3

Pour the kuromitsu syrup into a heat-resistant cup.

Step 4

Let’s make the kuzukiri. Combine the kuzu starch and water in a bowl and stir the mixture evenly with a balloon whisk. You can also make a similar dessert using potato starch but we strongly recommend finding the real kuzu starch.

Step 5

Strain the mixture.

Step 6

Thoroughly mix again and pour it into a cooking tray. The layer of the kuzu should be about 2mm (0.1") thick.

Step 7

Hold the tray with tongs and float it in a large pot of boiling water. Slightly shake the tray to even out the surface.

Step 8

When the surface firms up and becomes translucent, submerge the tray for about 15 seconds.

Step 9

When the kuzu turns clear, remove and place it into ice water.

Step 10

Now, the kuzu-sheet has cooled. First, run a scraper along the edges of the tray. Then, scrape off the kudzu from the bottom.

Step 11

Hold the middle of both edges, gently lift and place it onto a cutting board.

Step 12

With a dampened knife, cut the kuzu into 1cm (0.4") width strips.

Step 13

Place the strips into a bowl of ice water.

Step 14

Dip the fresh kuzukiri into the kuromitsu syrup and entertain your taste buds! Avoid over-chilling otherwise the color turns white and the unique texture will be lost.