Title: Huzusuki Categories: Native, Pixel 1 3/4 c blue cornmeal, ground medium fine 2 c water
Bring water to a boil, then reduce heat to low. Gradually add cornmeal to boiling water, stirring constantly. Stir until all cornmeal is mixed in. (This makes a very stiff dough.) Spoon bread out onto a plate and serve. (This bread is eaten with the thumb and first finger to hold it, and is more of a firm pudding than a typical "bread".) Leftover huzusuki can be crumbled into boiling water, then meat drippings and salt added to form a thick corn soup. By adding still more water, it can become a broth or beverage.
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Page last updated November 7th, 2004.