Contents:

• Health-promoting properties of Kuzu
• The use of Kuzu in everyday cooking
• Kuzu – contraindications for use

Kuzu , also called kudzu, is obtained from the roots of a wild plant growing in Japan called "patches," a type of "flour" traditionally used to thicken dishes. Kuzu works similarly to potato flour or cornstarch, but also has valuable properties for our health, is not subject to rapid processing, and is not chemically bleached. The root of the kudzu plant is a source of nearly 70 active compounds, antioxidants, and isoflavonoids. Let's look at why it's worth it and how to reap the benefits of Japanese plant starch.

Health-promoting properties of Kuzu

Kuzu is a 100% natural starch derived from a wild plant. It includes, among other ingredients:

• Isoflavones,
• Antioxidants
• Puerarin,
• Daidzein,
• Phosphorus,
• Iron,
• calcium

The consumption of Japanese plant starch is especially recommended in the diet of older people and children. Its regular consumption:

• reduces the desire for stimulants,
• alleviates the negative effects of addiction,
• helps relieve allergy symptoms,
• helps relieve nausea,
• helps to lower blood pressure,
• helps with intestinal cramps, stomach problems and diarrhea,
• increases the feeling of satiety, reduces appetite,
• supports the body in the fight against viral and bacterial infections.

The use of Kuzu in everyday cooking

Kuzu root extract can be used as a dietary supplement, taking the daily dosage recommended by the manufacturer on the packaging. However, you can treat kuzu like potato flour and use it to prepare dinners, savory dishes, and desserts. Kuzu has a neutral flavor and delicate texture and, above all, is a completely natural product, free of colorings, additives, and preservatives. Using Japanese starch, you can thicken vegetable and meat sauces, traditional soups, and creamy soups, as well as make jellies, fresh or frozen fruit jellies, puddings , and custards with natural vanilla . Like potato flour, kuzu becomes transparent when added to water—however, its thickening properties are more pronounced. Kuzu is excellent as a coating for fish and chops, which acquire an exceptionally crispy crust after frying.

Kuzu is dissolved in a small amount of cold water and then mixed with hot sauce. To thicken the sauce, one teaspoon of kuzu per cup of water is sufficient. However, if we're making a thick pudding or custard, we need 2-4 tablespoons of kuzu per glass of water.

Kuzu – contraindications for use

As a natural food in the kitchen, kuzu is safe, gluten-free and can be consumed by vegans and vegetarians.

If we decide to take Kuzu root extract in the form of a dietary supplement, it is recommended to consult a doctor before consumption, although it is considered safe, especially for people taking anticoagulants, struggling with hormonal disorders or pregnant women.