Kuzu Starch (in English, kudzu) is made from the root of kudzu vine and is a traditional Japanese thickening agent. It is known for it's superior flavor and ...
Kuzu Starch (in English, kudzu) is made from the root of kudzu vine and is a traditional Japanese thickening agent. It is known for it's superior flavor and texture compared to other starches. Unlike cornstarch or arrowroot, it doesn't leave a starchy taste. It also doesn't leave a cloudy appearance when it's used as a thickener for liquids. Kuzu starch is useful in confections, sauces, pie fillings, glazes, soups, dredges, or anything else you might use starch powders like cornstarch, arrowroot, or potato starch for! (The best chefs know to use kuzu starch to get the silkiest shine in their sauces.) In Japan, you also use kuzu starch to thicken up warm teas like ginger tea or honey lemon tea. The kuzu is said to hold the warmth of the tea, even as it enters your belly.
The producer, Morino Yoshino (based in Nara Prefecture) has been making kudzu starch for over 450 years. They use only wild kudzu root and spring water, and extract the starch from the wild roots in a slow, hand-processed method. This is considered one of the highest quality kuzu starches in Japan.
The starch comes in a slightly broken-up state and should be thoroughly crushed or dissolved in water before adding it to your dish.
Ingredients: Kuzu root starch, spring water.
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