Kishizu (Kuzukiri and Vegetables with Sesame Miso)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 18
About this dish
Kuzukiri starch noodles, wakame, sudare-fu, konjac, carrot, udo and cucumber are cut long and thin and arranged by color around a bowl of thick sesame and white miso sauce for dipping.
Read more
Around Kaga in Ishikawa it was served at funerals and memorial services in place of sashimi, and the konjac is still sliced thin like raw fish. Each component is prepared its own way, so slippery noodles, springy konjac and crisp vegetables stay distinct on the plate.
Ingredients
Instructions
- 1
Cut the carrot, udo, and cucumber separately into fine matchsticks.
Soak each briefly, drain well, and keep them separate so their colors and textures remain distinct.
- 2
Soak the salted wakame to remove the salt, cut it into manageable lengths, blanch it briefly in boiling water, cool it immediately, and drain thoroughly.
- 3
Cut the konnyaku in half lengthwise and make 4 to 5 lengthwise slits in each piece.
Cook it lightly in a pan with the sake for konnyaku and light soy sauce, letting moisture evaporate without darkening it. Cool completely, then slice thinly like sashimi.
- 4
Boil the kuzukiri until tender according to its thickness, cool it immediately, and drain.
Briefly blanch the sudare-fu, cool it, and cut it into short rectangular strips.
- 5
Work the ground white sesame and white miso together until smooth.
Briefly boil the mirin and sauce sake, cool them, and mix them in with the sugar and salt. Add the dashi gradually to adjust the thickness, then stir in the vinegar and poppy seeds.
- 6
Place a small bowl of sesame miso sauce in the center of a wide platter.
Arrange the drained carrot, udo, cucumber, wakame, konnyaku, kuzukiri, and sudare-fu around it so each color and shape remains visible.
- 7
Dip each prepared ingredient into the sesame miso sauce at the center.
If serving it pre-dressed, fold in the sauce only just before eating so the kuzukiri and vegetables do not release water into it.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「金沢・加賀・能登 四季のふるさと料理」（著：青木悦子氏） · Checked: 2026-08-11
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