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The organic Kuzu from Japan is used to prepare medicinal drinks and also in the kitchen, has properties as diverse as improving diarrhea or help to quit snuff even alcohol. It is an Asian product that comes from the process of collecting, washing and drying a series of natural volcanic roots, is often used to alleviate the effects of withdrawal symptoms in smokers and alcoholics, is also ideal for maintaining a well-functioning digestive system.
It is recommended as a medicinal drink: a teaspoon of dessert is diluted in cold, in a little more than half a glass of water. Then put on low heat for a couple of minutes until it is a kind of transparent cream, is taken warm and we can take 2 or 3 cups a day. In culinary uses: its ability to thicken, its gelatinous texture and its absence of flavor and gluten make it highly recommended for sauces, pie fillings, stews, you have to dissolve the kuzu with a little water (cold) and then add it to the cooking (at least a couple of minutes before turning off the fire), as a reference we can say that a teaspoon of kuzu is equivalent to a tablespoon of cornmeal.
Kudzu / Pueraria lobata, Powdered wild kuzu root.
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