Kuzu is unequalled as a thickener for the preparation of translucent sauces. It gives a shine to soups and causes sauces to have a silky, non-floury texture without influencing their taste. Kuzu is a very good substitute for industrial thickeners. Thanks to its natural beneficial effects, it is used in traditional Oriental medicine as a remedy for diarrhoea, flu-like symptoms, headaches, nausea, stomach and intestinal aches and loss of appetite.

Starch from the root of the Kuzu plant Pueraria salvatica

Percentage organic : 100%

125 g

Kuzu is ideal to thicken soups, sauces and desserts, but can also be used, as in Japan, for its crispy effect : just sprinkle it on vegetables or Tofu before frying, for example, and they will be wrapped in a golden, crunchy coat ! Use : To thicken a sauce always dilute the kuzu with a cold liquid and add it to your preparation near the end of the cooking time.