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Kudzu (Root Powder) Organic Nature's Glory
Product of Japan
Our kudzu is made from kudzu roots that are 5-10 years old. After kudzu roots are gathered, they are ground, washed and steamed. The characteristics of Nature’s Glory kudzu are high purification and clear white colour, which come from using the best quality kudzu roots and traditional manufacturing processes.
Kudzu powder made from roots is a far superior quality cooking starch than corn starch, potato, wheat, or sweet potato. Kudzu powder is sometimes eaten in place of rice and wheat by people in mountainous regions, as a meal for sick people, or as emergency food, etc. It was even used as a portable food for samurai warriors. Its popularity also lies in the kudzu's superior flavour, delicate texture and kudzu powder's ability to enhance the flavour of other ingredients.
As used in Oriental medicine, kudzu has various uses such as promoting perspiration, alleviating fever, stiff muscles, high blood pressure, relieves stress & insomnia. Kudzu, with its high nutrition and superior effectiveness, is exported all over the world.
How to use:
Kudzu is used for various dishes besides Japanese sweets, especially to add sweetness and gluten to plain-flavoured dishes. When kudzu is used for tempura (frying dishes), the ingredients become crispy. Kudzu is also used for soup, mousse, jelly, and steamed dishes, adding lustre by heating or steaming for a while. By utilizing its jelly texture, the shape and flavour of kudzu dishes are maintained for a long time without being affected by slight temperature changes. The lustre will keep for 2-3 days.
Storage: Keep in a cool dry place. Refrigerate after opening.
Available: 100g 500g
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