Introducing - KUZU

We were getting some questions on Kuzu. So here is our previous post on

Kuzu

Try something new today!

Use kuzu as a thickening agent as opposed to corn starch, arrowroot, or potato starch.

Kuzu is a gigantic root used in Chinese and Japanese medicine.  It can be used in daily meals as preventive medicine and also for curing minor indigestion, colds, aches and pains.
Kuzu does not have any flavor and can be used to thicken soups and stews, sauces and gravies, and pudding, pie fillings and shortcake toppings.

To use kuzu, crush the chunks thoroughly and dissolve in a small amount of cold water.

A 1/2 to 1 TBSP of kuzu will thicken 1 cup of liquid.

Kuzu contains flavonoids - these have a strong medicinal effect on the digestive and circulatory system. Flavonoids are anti-oxidents and inhibit the contraction of smooth muscle tissue, increasing blood flow and relieving cramping in the intestines.

We like to add kuzu in tea, dusted over vegetables and/or fish at dinner, and in our chicken broth.

What ways will you try kuzu?