Kuzu (Pueraria montana var. lobata) is a fast-growing vine from the legume family, originating from Japan, China and other areas of East Asia. It produces long, woody shoots that, under favorable conditions, can reach up to several dozen meters in length, and large, three-part leaves with a slightly hairy surface. The plant produces clusters of purple or purple flowers followed by long seed pods typical of legumes. However, the key is the strongly developed root, where starch accumulates – it is from it that the raw material used later in the kitchen and herbal preparations.
Traditional production of starch from kuzu root is a slow and demanding process, which largely explains its high price (approx. PLN 30 per 100 g). Thick roots are usually dug out in winter, carefully cleaned, crushed and rinsed many times in water, to separate the fibers from the pure starch. The resulting product reaches the market in the form of irregular, chalky-white or grayish lumps or as a fine powder, usually placed in 100-125 g packages. In Poland, kuzu is available mainly in health food stores, organic delicatessens and online sales, most often marked as a neutral-tasting, gluten-free and suitable for vegans.
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Kuzu root starch stands out from other natural thickeners because it contains isoflavones, polyphenols, small amounts of saponins and minerals such as calcium, phosphorus and iron. In the Asian tradition, these ingredients were associated with support for bones, the digestive system and general body immunityand kuzu itself was treated as a product helping to maintain balance during periods of high physical or nervous strain. In the daily diet, this starch works as a mild, easily digestible addition, which may be a good choice for people avoiding gluten and looking for less processed foods. thickeners for dishes.
Kuzu has been used in herbal medicine for years as a remedy relieving headaches, muscle tension, colds and digestive problems. Nowadays, attention is paid to its potential impact on digestive comfort, appetite, energy level and general well-being, which is why it is sometimes included in diets supporting regeneration after diseases and stress reduction. At the same time, it is not an ingredient without limitations: caution is recommended for people with thyroid diseases, taking anticoagulants or hormone therapy. They should also seek advice from a doctor or dietitian pregnant and breastfeeding women and small children.
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This type of starch primarily serves as a natural, mild thickener that does not change the taste of prepared dishes. When dissolved in cold water and heated, it forms a transparent gel, making it suitable for use in sauces, cream soups, marinades and one-pot dishes where smooth, light texture. In practice, one teaspoon of kuzu is usually used per glass of liquid in sauces and soups, while in desserts the proportions increase to several tablespoons, depending on the desired density. This starch is also suitable for breading vegetables, fish or small pieces of meat – after frying creates a thin, crispy layer that does not dominate the taste of the dish.
In Asian cuisines, kuzu has a wider use and is often the basis for simple ones desserts and drinks. In Japan, it is used to prepare a warm drink called kuzuyu, as well as traditional sweets such as kuzumochi or light jellies served with bean paste. In other countries in the region, they are combined with fruit or juices to create cool drinks for hot days. It can also be used as an addition to a smoothie – after briefly heating and cooling, it thickens the drink and increases the feeling of satiety, which is helpful when composing meals at the stage weight reduction.
Source: Terazgotuje.pl
