A Japanese starch, widely used to thicken soups and sauces.
Kuzu has been valued through the ages in Japan as a health food and an ideal thickener, which is soothing and easy to digest. Extracted from the roots of the Kuzu plant (Pueraia Iobata) from the mountains of Japan, it is highly versatile and dissolves quickly in any cold liquid.
Kuzu has a neutral taste, is very low in calories, gluten-free and contains no fat.
Kuzu can produce sparkling and glossy sauces and soups and a smooth texture to a wide variety of foods.
It can also be used to balance the acidity of sweets and is often used in icing.
Simply add to thin liquids and bring to the boil. The liquid will thicken and become glossy.
A half to one tablespoon of Kuzu will thicken one cup of liquid.