KUDZU (ROOT POWDER) ORGANIC
Product of Japan
MUSO's kudzu is made from kudzu roots that are 5-10 years old. After kudzu roots are gathered, they are ground, washed and stemmed. The characteristics of MUSO's kudzu are high purification and clear white color, 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 flavor, delicate texture and kudzu powder's ability to enhance the flavor 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 as MUSO's representative dried food product.
How to use:
Kudzu is used for various dishes besides Japanese sweets, especially to add sweetness and gluten to plain-flavored 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 luster by heating or steaming for a while. By utilizing its jelly texture, the shape and flavor of kudzu dishes are maintained for a long time without being affected by slight temperature changes. The luster will keep for 2-3 days.
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