1. Prepare the paste by mixing the ingredients: kuzu powder, bracken starch, and water. Sieve through a metal sieve used for pureéing into a NAGASHIKAN (deep square tray, Please refer to “WHAT’S THIS”).
2.Prepare the dark syrup. Combine the ingredients (brown sugar, crystal sugar and water) in a pan and boil away about 10 percent. Allow to cool.
3.Heat water in a large pan to about 80C-9mold containing the paste in the hot water. When the paste turns transparent, sink the mold so the paste is covered by the hot water. Remove the mold, and shock the paste in cold water. Remove the paste, which should be set, and cut into 1cm wide strips.
4. Serve the noodles in a bowl of cold water, with the dark syrup in a separate small bowl. Dip the noodles into the syrup before eating.