The town of Akizuki is blessed with an abundance of pure water and a cold dry winter, ideal for processing kuzu. Kuzu is a special starch derived from the roots of one of Japan's most tenacious and vigorous wild plants. Here, for 5 generations, the Hirohachido family has been making some of the finest kuzu in all Japan. Akizuki kuzu is completely hand-made by a centuries-old process. The wild kuzu is harvested in mid-winter, when the energy is concentrated in the roots. The roots are crushed, repeatedly washed to remove impurities, then the white starch is naturally dried for over 90 days. The result is kuzu unmatched in purity, with superior jelling ability and a incredibly smooth texture and delicate flavor. Use Akizuki organic wild Kuzu to thicken sauces, soups, and broth, puddings and pie fillings.
Ingredients: Handcrafted Akizuki 100% wild Japanese organic kuzu root. Unbleached
Kuzu is one of the world's largest vegetable roots and is often called "the wonder root." Kuzu is more revered than ginseng in Japan. Roots are the focal points of a plant's energy. This is why roots have always occupied a special place in man's diet, as well as in his medicine chest. Kuzu is truly a miracle food. Use as a natural thickening agent in cooking and as an effective restorative drink and digestive aid. Kuzu is revered in Japan, uniquely honored in both high cuisine and folk medicine.
Uses: Use Kuzu to thicken gravy, soups, sweet and savory sauces, glazes, puddings, and pie fillings.
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