The original way to eat kuzukiri — glassy noodles pooled in Japan’s molasses-dark brown-sugar syrup. Springy, slippery, naturally gluten-free.
Combine the brown sugar and water in a small saucepan. Bring to a gentle simmer, stirring until the sugar fully dissolves.
Simmer 5–7 minutes, until lightly syrupy. Stir in honey if using, then cool completely and chill. Make it ahead.
Boil the kuzukiri for 12–14 minutes, until fully clear with no white center. Drain.
Rinse under cold water, then plunge into ice water until completely cold and glassy. Drain well.
Divide among chilled bowls, over a few ice cubes if you like.
Drizzle generously with chilled kuromitsu, or serve alongside for dipping. Dust with kinako just before serving.
