This Spiral Organic Kuzu is derived from KUDZU, a vine plant with a strong life and one of the seven autumn flowers. From the roots to the flowers, every part of kudzu is utilized. The roots are used for food and Oriental medicine, leaves are used for livestock feed, vines are used for cloth textiles, and flowers are used for ingredients in folk medicine.

Kudzu powder made from roots is a far superior quality cooking starch than corn-starch, potato, wheat, or sweet potato. Kudzu powder is sometimes eaten in place of rice and wheat by people in mountainous regions, as a meal for sick people, or as emergency food. Its popularity also lies in the kudzus superior flavour, delicate texture and kudzu powders ability to enhance the flavour of other ingredients. Kudzu kiri, noodles made from kudzu, can be eaten as noodles or can be fried as a tempura ingredient. It has a distinctive transparency and firmness.

SKU
JGKUZ2.100
Barcode
4958325221135
Country of Origin
Produced in Japan
Allergen Advice
No allergen advice is available for this product online. Please contact us if you have any allergen concerns.


Ingredients
Organic kuzu

Nutritional Information
Av. Per 100g


Serving Size (g)
5

This Spiral Organic Kuzu can be used to thicken soups, sauces, gravies, desserts and dressings.

To use, dissolve kudzu in 10 times as much water. Add a small amount of barley malt syrup or honey. Stir well with low heat until it turns transparent.
This organic kudzu comes from Kagoshima prefecture on Kyushu Island where it has been grown for more than 100 years. Kagoshima is famous for kudzu production and is responsible for about 90% of Japanese kudzu production. Kudzu is made from kudzu roots that are 5-10 years old with a diameter of 10-15cm and an average weight of 10kg. 

These characteristics are optimum for producing the best quality of starch. After kudzu roots are gathered, they are ground, washed and stemmed. Afterward they are repeatedly settled, skimmed, and washed with cold, clean water until the supernatant liquid becomes transparent. 

Finally the kudzu is dried to perfection by letting it sit for 1.5 months. This creates a high quality, firm textured kudzu. The characteristics of this kudzu are high purification and clear white colour, which comes from using the best quality kudzu roots and traditional manufacturing processes.

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