Emperor's Kitchen Organic Kuzu
Kudzu root starch is sometimes called Japanese arrowroot, however, kudzu is quite different from arrowroot. Kuzu is used to add texture to gravies and sauces and as a thickener for soups and stews. Kuzu is also ideal in desserts such as pudding, icings, fruit toppings, and pie fillings.
In addition to its culinary uses, kuzu has long been used for its healing properties to quell digestive disturbances and calm the nerves. Also noted for its high flavonoid composition kudzu is gaining traction in the medical community for its ability to treat a variety of health concerns.
As early as 600 AD, it was used to treat alcoholism heart, respiratory, skin and sinus conditions.
Organic Kuzu is harvested and processed in the labor-intensive traditional way. The large roots are dug by hand and the starch is separated from the fibrous roots by repeated washing and straining. The root mash is then air-dried for sixty days.