Ingredient Spotlight: Kuzu
In the southern United States, Kudzu is actually considered a nuisance. This fast growing member of the legume family covers entire structures, earning the nickname, ‘The vine that ate the South’. But the kuzu ingredient is often used as thickening agent in many traditional Japanese recipes.
What is Kudzu or Kuzu?
The kudzu plant is thought to have originated in China and was introduced to the United States in 1876. But it also became a favorite in Japan for its culinary and medicinal properties.
The fibrous stems can be weaved into baskets, and both the leaves and roots are edible.
But it is the kuzu starch that comes from the roots that is used for its thickening properties.
When used, kuzu imparts a translucent and glossy sheen to the finished product and does not carry with it a starchy or interfering flavor.
How to Use Kuzu
Kuzu, as it is most often called in culinary applications, can be used to thicken sauces and gravies, or in broths to add body.
In desserts, it can be used to thicken puddings, icings and pie fillings.
It can also be ground into a powder and used to add a crispy coating to tofu or vegetables by dredging them before frying.
You can usually buy it in the asian foods section of your local health food store. Whole Foods will definitely have it.
You will often need to create a slurry with the kuzu before using it. I usually use 1 part kuzu in rock form to 1 part water.
Recipes should indicate whether you should measure in rock or ground form.
What is Kuzu Root Starch Used For?
So why use Kuzu over cornstarch, potato starch or arrowroot?
- Cornstarch is highly processed and treated with chemical bleaches.
- Potato starch is less processed but still uses chemicals in the extraction process.
- And while Arrowroot is actually a good choice, being produced by fairly simple and natural process, Kuzu has stronger gelling properties and carries with it healing properties and a long tradition of medicinal use.
Is Kuzu Starch Good For You?
Though there are a number of remedies that feature kuzu, it is commonly used for easing intestinal discomfort. Some believe it is kuzu’s very high concentration of flavenoids which have the ability to inhibit contractions of smooth muscle tissue that help relieve cramping in the intestine.
You can make a tea with the roots, or a drink with the powder.
When I was a frazzled student in NGI’s Chef’s Training Program, we often sipped warm apple juice and kuzu for its calming and soothing properties.
It’s also a great option for kids. If their tummy hurts, have them try this apple kuzu drink before going to over the counter remedies. Just sub out half of the juice for water.
I love it for just finishing out the day on a calming note. Try it tonight! It’s all kinds of relaxing!
Kuzu Recipes
Apple Kuzu Drink Recipe
Ingredients:
8 oz. Organic Apple Juice
2 rounded teaspoons Kuzu (measured in rock form)
Procedure:
In a small saucepan, add cold juice and kuzu. Stir to dissolve.
Over medium heat, bring almost to a boil. The liquid will start out cloudy, and by the time it has turned translucent, it should be thickened slightly.
Pour in a mug and enjoy!
*WARNING: The thickened liquid retains a lot of heat, so let it cool a bit before drinking!
More Recipes with Kuzu
Thank you for introducing me to this delicious warming and soothing drink. I never thought about it being a healthier option as a thickener….thanks for that too!
Indeed!