What is Kuzu?
Kuzu or kudzu is a thickening / gelling agent, a natural starch gluten free derived from the root of a Japanese vine (Pueraria lobata).
It’s used by physicians but also from eastern western naturopaths to treat colds, weak intestines, to neutralize the acidity, relax muscles too tense, for the prevention of inflammation in the digestive system as it enhances and regulates the digestive process.
It is presented in the form of white pebbles or chalky powder.
Kuzu as a thickener or gelling agent
Inserted in recipes with a minimum proportion of 5% on liquids can act as a thickener and smoothing function.
Kuzu is dissolved in cold water and then added to the recipe.
The recipes that call for ingredients among the kuzu can be eaten hot or cold.
The texture which gives warm food is soft and creamy perfect for:
its thickening power it develops once the mixture reaches the boiling point increases and if it is then cooled to room temperature and then hardened in the refrigerator for at least 1 hour, ideal for:
with a share from 8% on the liquid gives a solid, creamy texture but little gelatinous jelly, ideal for:
⇒creams in the form
Kuzu in bakery products
Previously crushed to a fine powder in a mortar can be used in the order of 10%. on the weight of the flour, to improve the softness of:
Kuzu in Japan
In Japan is also used:
⇒ for its crunchy effect: coarsely crushed and sprinkled on vegetables or tofu before putting them in the oven, forms a breading golden and crisp.
⇒ for “goma dofu” or sesame tofu
⇒ for the “kuzumochi” sweet little cakes that have a consistency which is between the gelatin and mochi (sweet a little ‘sticky made from rice flour).
Kuzu in coffee
May decrease the perception of coffee acidity just dissolve 1 scant teaspoon of kuzu.