Kuzu bio

Organic white kuzu: traditional Japanese vegetable binder

Kuzu is a high-quality starch that serves as a natural binder for liquids. This particular ingredient creates a creamy consistency and a beautiful shine in dishes, making it ideal for binding soups, sauces and even desserts.

The origin of kuzu lies in the roots of the leguminous plant Pueraria Lobata, which grows exclusively wild in the mountainous regions of Japan. This strong climbing plant, which can grow as tall as two meters, has been harvested in the traditional way since the 12th century. The starch is carefully extracted by finely chopping, washing and filtering the roots over and over again, after which the starch is slowly air-dried. The end result is the white kuzu, in small nuggets, ready for use.

Pure and organic

Kuzu is completely plant-based, gluten-free and contains no fat or sodium, making it suitable for people with various dietary needs, such as a plant-based lifestyle or a gluten-free diet. Its neutral taste makes it a versatile binder for numerous hot dishes. The white variety, which we offer, also has stronger binding power than the gray kuzu.

In addition to its practical application, kuzu is also a healthy choice. Pueraria Lobata is rich in antioxidants and is also a good source of fiber, supporting healthy intestinal flora.

Moreover, it is extremely efficient in application: 5 grams of kuzu is equivalent to 15 grams of corn starch, so you need less for the same binding power.

Using Kuzu

Kuzu is a versatile binding agent that can be used in both savory and sweet dishes. It is important to first dissolve kuzu in a cold liquid before adding it to hot dishes. This prevents lumps and ensures that the kuzu dissolves evenly. Keep stirring while heating the mixture until the liquid turns from milky white to transparent. 2 teaspoons of kuzu are enough to thicken 500ml of liquid. Crush the kuzu lumps with a spoon or spatula and mix with cold water until smooth. Add the mixture to the liquid to be thickened, bring to a boil and stir constantly until the liquid turns from milky white transparent.

How to use kuzu:

** For sauces, soups and creams: mix kuzu with a cold liquid (such as water), then add it to the dish. Bring to a slow boil while stirring constantly so that it thickens well. This creates a nice consistency without affecting the flavor.

** In sweet dishes: Kuzu is an excellent choice for balancing acidity in jams and jellies, and works well as a thickener in desserts with fruits such as papaya. It is also used in traditional Japanese sweets such as kuzumochi (a jelly-like cake) and kuzukiri (gel strips served with sweet syrup).

** For deep-frying: Kuzu can be used to make vegetables and fish light and crispy when deep-fried. It creates a thin, crispy coating without weighing down the dish.

** In tea and porridge: Once kuzu is dissolved in hot water, it can be made into traditional Japanese drinks such as kuzuyu or used to make a simple, nutritious porridge.

** For gluten-free diets: For people who avoid gluten, kuzu is an excellent substitute for gluten-containing flours when thickening dishes.

Whether improving the texture of sauces, lightly deep-frying dishes, or making traditional sweets, kuzu is a versatile ingredient that comes into its own in many cuisines.

Ingredients

100% white kuzu starch*, (*) from organic farming.

Allergens

This product contains no allergens.

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.