Kuzu is a Japanese wild vine-like climbing plant that grows up to 12 metres tall, with heart-shaped leaves, beautiful, fragrant flowers and a root that can grow up to seven metres long and weigh 180 kilos. Kuzu has been used in various ways for thousands of years. It is foraged in winter, dug up and processed.

The starch in the roots is used as a thickening agent to thicken soups, sauces, compotes, vegetables, puddings and desserts. Dissolve 2 teaspoons of kuzu in half a litre of cold water, stir this whitish liquid into the boiling food and leave to boil for about five minutes to gelatinise.
This plant-based binding agent is used in TCM.

Nutritions 100 gr :

Ingredients:

Recommended for:

- binding soups
- binding sauces
- binding desserts
- binding of hot dishes