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In common with many of Clearspring Japanese speciality foods, the story behind Organic [1] Kuzu [2] tells of age-old techniques and craftsmanship in a time of manufactured mass production.
The kuzu plant, with the latin name Pueraria lobata, is a common vine found in many parts of Japan. One of the largest vegetable roots in the world, the average weight of each is around 90kg.
Its leaves and root have long been used as a food and its fibrous stems, as threads for fabrics and baskets. Clearspring Organic Kuzu is made from the starch extracted from the root, and used as a natural thickener that do not contain any gluten [3].
Clearspring Organic Kuzu is produced by the Hirohachido Company based in Kyushu, the Southern island of Japan. They still make it using age old and entirely natural techniques.
The 120-day long process begins with the manual, backbreaking harvest of these gargantuan roots, from December to early spring when starch levels are at their greatest. Once recovered, the roots are cleaned, chopped, mashed and washed several times in cold water. At this stage the kuzu takes the form of a grey paste, which is repeatedly washed and filtered through silk screens to remove fibres and tannins. Next, the paste is redissolved and filtered several times, until a pure white starch is obtained.
Then comes the drying process, where the starch is cut into 15cm thick blocks and left to dry in boxes for up to sixty days. In order that the finished kuzu is pure white and colour and has optimum gelling properties it must be dried in low humidity, out of direct sunshine and at ambient temperature. Once dried, the kuzu blocks are crumbled and packed.
This Herculean effort is worth it as the result is one of the most effective natural thickening agents in the world, which can be used in a wide variety of cooking. Kuzu is also said to offer a number of health benefits, such as relieving digestive discomfort and even helping to reduce blood pressure. Kuzu is often cited as an effective hangover cure, due to the presence of flavanoids that can dilate constricted blood vessels.
Try the power of kuzu for yourself with our Kuzu Fruit Custard [4] recipe.
Reference: Culinary Treasures of Japan by John & Jan Belleme
The kuzu plant, with the latin name Pueraria lobata, is a common vine found in many parts of Japan. One of the largest vegetable roots in the world, the average weight of each is around 90kg.
Its leaves and root have long been used as a food and its fibrous stems, as threads for fabrics and baskets. Clearspring Organic Kuzu is made from the starch extracted from the root, and used as a natural thickener that do not contain any gluten [3].
Clearspring Organic Kuzu is produced by the Hirohachido Company based in Kyushu, the Southern island of Japan. They still make it using age old and entirely natural techniques.
The 120-day long process begins with the manual, backbreaking harvest of these gargantuan roots, from December to early spring when starch levels are at their greatest. Once recovered, the roots are cleaned, chopped, mashed and washed several times in cold water. At this stage the kuzu takes the form of a grey paste, which is repeatedly washed and filtered through silk screens to remove fibres and tannins. Next, the paste is redissolved and filtered several times, until a pure white starch is obtained.
Then comes the drying process, where the starch is cut into 15cm thick blocks and left to dry in boxes for up to sixty days. In order that the finished kuzu is pure white and colour and has optimum gelling properties it must be dried in low humidity, out of direct sunshine and at ambient temperature. Once dried, the kuzu blocks are crumbled and packed.
This Herculean effort is worth it as the result is one of the most effective natural thickening agents in the world, which can be used in a wide variety of cooking. Kuzu is also said to offer a number of health benefits, such as relieving digestive discomfort and even helping to reduce blood pressure. Kuzu is often cited as an effective hangover cure, due to the presence of flavanoids that can dilate constricted blood vessels.
Try the power of kuzu for yourself with our Kuzu Fruit Custard [4] recipe.
Reference: Culinary Treasures of Japan by John & Jan Belleme