Juzu

Фунчоза-лапша из крахмала. Блюдо китайской, корейской, японской и других азиатских кухонь. Думаю, так правильнее
Из Вики
In Chinese, the most commonly used names are fěnsī (Chinese: 粉絲, literally "noodle thread") and dōngfěn (Chinese: 冬粉, literally "winter noodle"). They are also marketed under the name saifun, the Cantonese pronunciation of the Mandarin xìfěn (Chinese: 細粉; literally "slender noodle"), though the name fánsī (粉&#32114 is the term most often used in Cantonese.
In Korean cuisine, glass noodles are usually made from sweet potato starch and are called dangmyeon (Hangul: 당면; Hanja: 唐麵; literally "Tang noodles"; also spelled dang myun, dangmyun, tang myun, or tangmyun). They are commonly stir-fried in sesame oil with beef and vegetables, and flavoured with soy and sugar, in a popular dish called japchae (hangul: 잡&#52292. They are usually thick, and are a brownish-gray color when in their uncooked form.