The Kuzu plant is sometimes called Japanese arrowroot
Kudzu root starch is quite different from arrowroot starch. Kuzu is far superior for adding a jelling texture to gravies and sauces and as a thickener for soups, gravy and stews.You can also use kuzu for added body in soups and noodle broths. Vegetables and fish that have been dusted with kuzu powder and then deep-fried have a light, crisp coating. Since kuzu helps balance the acidity of sweets, it is ideal in desserts such as pudding, icings, fruit toppings and pie fillings. Kuzu also has healing properties and is often used to quell digestive disturbances and calm the nerves. It is also noted for its high flavonoid composition. Kuzu is gaining traction in the medical community for its ability to treat a variety of health concerns. 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.